This recipe comes from Liveakindly – it uses mock duck by Companion. This company only uses non-GMO wheat gluten, and the only extra ingredients are oil, sugar, soy sauce, and salt. You can get this is most Asian supermarkets. It does not taste like duck; it’s more the texture is formed like duck. It was quite taste. I used 1/2 for this and 1/2 for another recipe.
- 4 oz of vegan yogurt
- 1 tbsp olive oil
- Juice of 1 lemon
- Salt & pepper to taste
- 1 cucumber
- 2 garlic cloves, minced
- 2 tablespoons Toffuti sour cream
- Mock Duck:
For the tzatziki:
Grate cucumber and squeeze excess juice out. Mix all ingredients together and pop into the fridge.
For the mock meat:
Drain and slice the mock duck thinly, then mix well with all the mock duck ingredients to coat evenly.
Fry in a little oil until it starts to get brown and crisp up.
To Assemble the Wrap
Pile on the mock duck and wrap filling ingredients into the (toasted) wraps or pitas. Drizzle on the tzatziki
- 1 can of mock duck
- 1 tsp smoked paprika
- 2 tsp onion powder
- 3 tbsp Tamari
- 2 tsp garlic powder
Serves 2 – 4
This recipe is inspired by Eating Well. You need to prepare and marinade the eggplant in advance so there is some fore thought required. The rest of the dish comes to gather super quick!
- 1 ½ pounds eggplant
- ½ c olive oil
- 2 tbsp chopped fresh dill
- 2 tbsp lemon juice
- 2 large cloves garlic, minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp piment d’Espelette or Aleppo pepper
- 1 head of romaine, rinsed and separates
- 2 tomatoes, sliced thin
- 1 container of Tzatziki or you can make your own
- Hot sauce
- Feta, unless your vegan
- Pita bread
- Sliced red onion
To prepare eggplant:
Trim ends off eggplant and cut lengthwise into 1/4 inch-thick slices. Place in a colander and toss with 1 teaspoon salt. Let stand for 30 minutes. Rinse and pat dry.
Transfer the eggplant to a 9-by-13-inch baking dish. Whisk oil, dill, lemon juice, garlic, coriander, cumin, oregano and piment d’Espelette (or Aleppo) in a small bowl. Rub the marinade on the eggplant. Refrigerate for at least 3 hours and up to 1 day.
To grill & serve: Preheat grill to medium-high. Grill the eggplant, turning once, until lightly charred, 3 to 5 minutes per side. Serve in pitas with tomato, lettuce, onion and some of the tzatziki and feta, of using.
This is a salad as a meal! Perfect for summer nights when it’s too hot to cook inside.
5 tbsp olive oil
1/2 c green olives, chopped
3 tbsp salted, roaster pistachios
3 tbsp lemon juice
1 tbsp white wine vinegar
Salt and pepper
1 tbsp dried thyme
1 tbsp toasted sesame seeds
1/4 tsp garlic powder
2 medium japanese eggplants, spiced lengthwise down the middle
1 8 oz package Halloumi cheese
2 persian cucumber, cut into bite size pieces
1 lb tomatoes, quartered
1/2 c mint, torn
1/4 c dill sprigs
Heat the grill over medium heat. Spray jalapeño and green onions with olive oil and cook until lightly charred.
Chop jalapeño and green onions, add to a bowl and stir in remaining dresssing ingredients. Set aside.
Mix the thyme, sesame seeds and garlic powder in a small bowl. Lightly oil the pitas and eggplant then sprinkle the thyme mixture over them. Grill turning occasionally, until golden with nice grill marks. Grill the halloumi about 2 min per side. Cut the eggplant and bread into bite size pieces.
Toss pitas, cheese, eggplant, tomatoes, cucumbers and dressing together in a large bowl. Divide amoun plates and top with mint and dill.
These were inspired by a recipe I found in Bon Appetite. The only change I would make is find a thicker pita bread or make your own. I served it with Eggplant with Yogurt Sauce.
1 lb ground lamb
1 onion, very finely chopped
¾ c chopped fresh flat-leaf parsley
1 tbsp ground coriander
1 tspground cumin
½ tsp ground cinnamon
2 tsp salt
4 thick medium pita breads, split open
Combine all the ingredients in a bowl except the pita. Mix well.
Divide into 4 patties and pita, and press to the edges.
Grill over medium heat for 5 minutes each side. Watch for the hot spots so you don’t charge the pita too much.
Jamie Oliver is the man – nope can’t do it in 15 min to save my life but 30 – 45 for a complete meal that tastes amazing – I’ll forgive you.
1 lb ground beef or lamb
1.5 tsp garam masala
1/4 c pistachios, ground
1 TBSP runny honey
1/4 c mint, minced
Chile pepper flake
3/4 c couscous
1 1/2 c boiling water
4 c crispy lettuce, torn into bite size pieces
1/2 red onion, sliced thin
1/2 cucumber, sliced thin
1/2 c cherry tomatoes
1/4 c kalamata olives, chopped
4 TBSP yogurt
2 TBSP lemon juice
1/4 c feta crumbled
Flat bread or pita
In a bowl combine meat, salt, pepper and garam masala. Divide into 8 logs. In a large non stick pan, heat 1 TBDP olive oil over medium heat, cook logs for 10 – 12 minutes, turning to brown on all sides. Toss the meat with with honey and nuts.
Combine water, couscous, mint, chile flakes in a bowl, set aside.
In a small bowl whisk yogurt and lemon juice. Toss with lettuce, onions, cucs, tomatoes, feta and olives.
To serve place 2 logs in warm bread, salad and couscous On the side.
I adapted this recipe from Whole Living – cut back a few breadcrumbs and used less olive oil to make it a little healthier. This little patties are delicious and super quick to whip up.
1 can garbonzo beans, drained and rinsed
3/4 c breadcrumbs
1 Zuk, grated
1 small red onion, grated
2 Egg whites, or one egg
1 tsp salt
1/8 c olive oil
1 c Greek yogurt
1 c Mint leaves
4 Pitas halved
Mash chickpeas in a bowl, until smooth. Stir in breadcrumbs, Zuk, onion, egg and salt. Form into 8 patties.
Sauté in oil over medium high heat until golden brown and crisp, about 2 -3 minutes per side.
Half pitas, stuff with pattie, lettuce, yogurt and mint.
4 WW PP per serving