Name: Vegan Gyro and Roasted Vegetable Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz vegan gyro strips; 0.5 cup cooked chickpeas; 1 whole red bell pepper; 1 whole zucchini; 0.5 cup tomato passata; 1 tsp extra virgin olive oil; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Vegan Gyro and Roasted Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Vegan Gyro and Roasted Vegetable Skillet

Sautéed vegan gyro strips and roasted Mediterranean vegetables simmered in a rich tomato passata for a savory and satisfying plant-based dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.6g

Fat

11.8g

Carbs

61.2g

SERVINGS

1 serving

INGREDIENTS

6 oz vegan gyro strips

0.5 cup cooked chickpeas

1 whole red bell pepper

1 whole zucchini

0.5 cup tomato passata

1 tsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400 degrees F.
2
Dice the zucchini and bell pepper into bite-sized chunks.
3
On a baking sheet, toss the zucchini, bell pepper, and chickpeas with olive oil, oregano, garlic powder, salt, and pepper.
4
Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred.
5
While the vegetables roast, heat a non-stick skillet over medium-high heat and sear the vegan gyro strips until browned and crispy.
6
Pour the tomato passata into the skillet with the gyro strips and lower the heat to a simmer.
7
Stir the roasted vegetables and chickpeas into the skillet, allowing the flavors to meld for 2 to 3 minutes before serving.