Soy Gyros With Wild Rice Mixture And Tzatziki

Mmmm...spicy soybean gyros with a wild rice mixture and fresh, vegan tzatziki are an absolute must for any BBQ. The gyros and tzatziki also go great with a nice, fluffy bread roll. This recipe is from the book Vegan To Go by Attila Hildmann.
  • Passive time: 50 m


  • 1 tsp vegetable stock powder
  • 1 tsp Sea salt
  • 2 bay leaves
  • 150 g of dried textured vegetable protein soy meat pieces
  • 50 g organic margarine
  • ½ tsp Paprika
  • 1 tsp barbecue seasoning
  • 1 tablespoon soy sauce
  • ¼ tsp Organic Veganz Agave Syrup
  • Sea salt
  • black pepper from the mill
For the rice
  • 200 g wild rice mix
  • Sea salt
For the tzatziki
  • ½ cucumber net about 210 g
  • 5 mint leaves
  • 1 clove garlic
  • 150 g soy yogurt
  • ¼ tbs white wine vinegar
  • 2 tablespoons olive oil
  • Sea salt
  • black pepper from the mill
For the garnish
  • tomato quarters
  • cucumber strips
  • some sprigs of parsley


  • Cook the rice according to the package's directions in lightly salted water. Boil 600 ml of water in the kettle and pour into a large bowl. Mix in the broth, salt and bay leaves. Add the textured vegetable protein, add a plate on top and soak for 20 minutes. Then drain the water and press the textured vegetable protein with hands to let more water out.

  • Heat the margarine in a frying pan and fry the textured vegetable protein over medium to high heat for 6-8 minutes, until they are nice and crisp. Add paprika, barbecue seasoning, soy sauce and agave syrup, mix everything together and season with salt and pepper.

  • For the tzatziki, wash the cucumber, cut in half lengthwise and remove the seeds with a teaspoon. Then grate it finely. Wash the mint leaves and chop finely. Peel and press the garlic with a garlic press and place in a bowl.

  • Add grated cucumber, mint, soy yogurt, vinegar and olive oil, and stir and season with salt and pepper.

  • Serve garnished with cucumber strips, tomato quarters and parsley.