VEGGIE GYROS!

A delicious leftover rice recipe.

Transform your leftovers into this amazing delicacy: veggie gyros⎜bonus recipe: vegan greek yogurt⎜gluten-free

Enough chitchat! Here is the recipe!

• 3 cups of mushrooms, quartered
• 1 cup of red and yellow peppers, sliced
• 1 small onion, sliced
• 1 zucchini, sliced
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 2 cups of cooked rice
• Water as needed
• Salt and pepper to taste
• 1/3 cup of vegan greek yogurt
• INGREDIENTS FOR THE COCONUT YOGURT:
• 1 can of full-fat coconut milk
• 3 capsules of vegan probiotics (mine is 50 billion each capsule)

Instructions

  • 1.
    For the Greek yogurt:
  • 2.
    Add the coconut milk to a glass jar (do not use metal in this recipe) add the probiotics, mix to combine using a wooden or plastic spoon, cover with a paper towel or a cheesecloth, secure the ends, place it in a dry and secure place for up to 48 hours, then put it in the fridge, it lasts for up to a week in the fridge.
  • 3.
    For the rice gyros:
  • 4.
    Sauté the vegetables in water or oil, when they become translucent, add the spices, salt, and pepper, add water as needed, sir fry for 3 minutes more, add the cooked rice, mix to combine for 3 minutes more. Turn off the heat, serve it with the greek yogurt, fresh herbs and lemon.
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