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 gyros (seitan-based); 1 cup Zucchini; 1 cup Bell pepper; 0.5 cup Tomato passata; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder

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 gyros and roasted vegetables simmered in a rich tomato passata for a savory and satisfying Mediterranean-inspired skillet.

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NUTRITION

Protein

55.5g

Fat

8.3g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Vegan gyros (seitan-based)

1 cup Zucchini

1 cup Bell pepper

0.5 cup Tomato passata

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

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PREPARATION

1
Wash and chop the bell pepper into bite-sized pieces and slice the zucchini into half-moons.
2
Heat a large non-stick skillet over medium-high heat and add the olive oil.
3
Add the chopped bell peppers and zucchini to the skillet, sautéing for 5-6 minutes until they are tender and slightly charred.
4
Add the vegan gyros to the pan, stirring frequently for 3-4 minutes until the edges become golden and crisp.
5
Pour in the tomato passata and add the sea salt, black pepper, dried oregano, and garlic powder.
6
Reduce the heat to medium-low and let the mixture simmer for 5 minutes, allowing the sauce to thicken and the flavors to meld.
7
Remove from heat and serve immediately while hot.