High-protein gyros traybake with tzatziki

High-protein gyros traybake with tzatziki: well-seasoned soya chunks, peppers, onions, cucumber, natural yoghurt and garlic – simple, hearty and made in the oven.

At a glance

• Serves 3
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 420 kcal per serving
• Protein: 32 g
• Fat: 16 g
• Carbs: 28 g

Ingredients

• 150 g coarse soya mince (chunks)
• 500 ml vegetable stock
• 2 onions
• 2 peppers
• 4 tbsp olive oil
• 250 g natural yoghurt
• 1 cucumber
• 2 cloves of garlic
• 2 tbsp paprika
• 2 tbsp soy sauce

Method

You’ll need: oven · baking tray · chopping board · knife · sieve · grater

1. Pour hot vegetable stock over the soya chunks and leave to soak for 10 min. Meanwhile, preheat the oven to 200 °C (180 °C fan).
2. Drain the soya chunks and squeeze them out thoroughly. Then mix with the olive oil, soy sauce and paprika.
3. Slice the onions and peppers and mix both into the seasoned soya chunks. Spread everything out on a baking tray lined with baking paper.
4. Bake the gyros in the oven at 200 °C for 12–15 min, until the edges are browned and slightly crispy. Turn the mixture once halfway through if you want more roasted flavour.
5. Grate the cucumber, squeeze out the liquid well and stir into the natural yoghurt with the garlic. Season the tzatziki with salt.
6. Serve the hot gyros straight from the tray with the cool tzatziki.

Good to know

When the evening should be simple, this traybake is just right. Well seasoned, hearty and with a fresh, cool side that brings everything together.

Swaps

Natural yoghurt → unsweetened soya yoghurt (plant-based, usually a little more protein) | Soya chunks → oyster mushrooms (provide fibre) | Peppers → courgette (milder, also provides potassium) | Olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids)

Allergens

Contains soya, milk (yoghurt) and gluten (soy sauce; tamari is a gluten-free alternative). With mild garlic and little salt often suitable for children; in pregnancy generally unproblematic with pasteurised yoghurt and hygienic preparation.