NUTRITION

SERVINGS

INGREDIENTS

5 oz vegan gyro meat

0.5 medium potato

1 cup zucchini

0.5 cup cherry tomatoes

1 stalk celery

0.25 tbsp olive oil

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.

• 2

  Wash and dice the potato into small 1/2-inch cubes to ensure they cook at the same rate as the other vegetables.

• 3

  Slice the zucchini into half-moons, chop the celery into thin crescents, and leave the cherry tomatoes whole.

• 4

  Place the diced potatoes, zucchini, celery, and cherry tomatoes onto the prepared sheet pan.

• 5

  Add the vegan gyro strips to the pan, breaking up any large clumps.

• 6

  Drizzle the olive oil over the ingredients and sprinkle evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 7

  Toss everything thoroughly with your hands or tongs until well-coated, then spread into a single, even layer.

• 8

  Roast for 20 to 25 minutes, tossing halfway through, until the potatoes are fork-tender and the gyro meat is slightly crisped and golden.

• 9

  Remove from the oven and immediately drizzle with fresh lemon juice to brighten the savory flavors before serving.