1 Cup Beefless Tenders
2 cloves garlic, minced
1 small onion, sliced
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 lemon zest
olive oil, for sautéing
1 tomato sliced
1/2 cucumber sliced
1 Pkg Vegan Gyros
Tzatziki Sauce 1 Large Cucumber, (peeled and shredded)
1/2 Cup Vegan Plain Yogurt
1/2 Cup Vegan Sour Cream
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice, (freshly squeezed)
1 Large Garlic Clove, (1 teaspoon, minced)
1/4 Cup Dill, (fresh, finely chopped)
In a large non-sticking pan heat up the oil. Add the beef tenders along with the garlic, onion, and spices and sauté for 1 minute on each side, without stirring, until the tenders are nicely coloured, crispy and tender on the inside.
Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.
Grate the cucumber using a grater with large holes. Remove the excess moisture from the cucumber by squeezing it in a kitchen towel or cheesecloth.
In a small bowl, combine the yogurt, sour cream, olive oil, lemon juice, garlic, and dill. Fold in the cucumber.