Vöner

Summary

Ingredients

• 1 flatbread (s)
• 120 g soy shredded, dried
• 1 small red or white cabbage
• 2 medium onion (s)
• 500 g soy yourt (yourt alternative) without suar
• 1 clove garlic
• 2 cucumber (s)
• 4 tomato (s)
• 0.5 ½ iceberg lettuce
• gyros spice
• 0.5 ½ cup sugar (small cup)
• salt and pepper
• 2 tablespoon vinegar essence
• 2 teaspoons vegetable stock
• 0.5 liter ½ sparkling mineral water
• olive oil

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Instructions

1. Gyros:
2. Scald the soy shredded meat with boiling water and vegetable stock and let it steep for approx. 10 - 15 minutes. Then drain the water and squeeze out the soy strips well so that they are not so wet. Then marinate in oil and gyros spice mixture. It is best to leave it in the refrigerator overnight.
3. Coleslaw:
4. Cut the red cabbage into fine strips and place in a bowl. Cut an onion into small cubes and add to it. Mix the sugar, 1 tablespoon salt and vinegar essence with the mineral water so that the sugar and salt dissolve in it. Pour over the cabbage together with 4 tablespoons of olive oil. Let the salad soak in the fridge overnight. Before serving, pour off the water and add a little salt and pepper to taste.
5. Tzatziki:
6. Let the soy yoghurt drip off overnight in the refrigerator through a sieve lined with a coffee filter, so that it gets the consistency of quark. Finely grate a cucumber, squeeze it out well and let it drain. Mix the soy yogurt, cucumber and garlic well and season with salt and pepper.
7. Cut the iceberg lettuce, tomatoes, cucumber and onion into medium-sized pieces. Fry the marinated soy gyros in olive oil until crispy.
8. Bake the flatbread a little in the oven at 200 ° C and cut into quarters. Pour a little of all the ingredients into the incised flatbread quarters - the Vöner is ready and very tasty.

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