Category

Sauces and Dips

I will be the first to admit this recipe takes some work. But, mannnnnnnnnn it is SO worth it!

Vegan Gyro Shawarma Bites with Cashew Tzatziki and Pickled Onions | SPIRITPLATE 

I never, ever, ever thought I’d be able to recreate one of my favorite dishes as a former meat-eater, but folks – this is it. It’s got all the right flavors and textures, and is definitely carnivore-approved.

I mean, just look at these layers of flavor and texture!

There’s the toasted, buttery pita, then the cashew tzatziki that is oh so tangy and fresh, then some peppery arugula, and then the star – tender, flavorful gyro with crisp, burnt ends, topped with pickled onions for that sharp, sour bite to round it all off.

Vegan Gyro Shawarma Bites with Cashew Tzatziki and Pickled Onions | SPIRITPLATE

Could it be more perfect?

Not gonna lie, I definitely topped this with some Chili Garlic Sauce. It was…beyond words.

Now, this is by no means a complicated recipe, it simply takes a little patience and some variety of ingredients. You definitely need to prep this the night before. The condiments are what make this dish, so let the onions pickle overnight rather than just a few hours. The tzatziki is cashew based. To get the authentic texture, you’ll need to soak the cashews overnight as well so they blend up all creamy. The gyro can be ready in little over an hour so you can whip them up hot and fresh. I highly recommend making these right before you’re ready to serve. Soggy, limp gyro is no fun at all.

Vegan Gyro Shawarma Bites with Cashew Tzatziki and Pickled Onions | SPIRITPLATE

NOTE: If you are allergic to gluten, please DO NOT eat this. The main ingredient here is vital wheat gluten, and if you suffer from celiac disease or have a gluten-sensitivity, this dish is NOT your friend.

Best of luck! When you make these, be sure to tag me @spiritplate or #spiritplate, so I can see your creations!

Creamy Cashew Tzatziki
Serves 8
A traditional Greek sauce made in a nontraditional way!
Print
Prep Time
24 hr
Cook Time
10 min
Prep Time
24 hr
Cook Time
10 min
128 calories
8 g
0 g
10 g
4 g
2 g
43 g
152 g
1 g
0 g
8 g
Nutrition Facts
Serving Size
43g
Servings
8
Amount Per Serving
Calories 128
Calories from Fat 83
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 152mg
6%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
4%
Sugars 1g
Protein 4g
Vitamin A
2%
Vitamin C
3%
Calcium
2%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 to 1 1/2 cup cultured cashew cream**
  2. 3 tbsp onion, finely diced
  3. 1 clove garlic, minced
  4. 1 cup cucumber, finely diced
  5. 3 tbsp fresh dill, finely chopped
  6. 3 tbsp fresh mint, finely chopped
  7. 1/2 tsp sea salt, or to taste
  8. 1/4 tsp freshly ground black pepper
  9. 1 tbsp lemon juice
Instructions
  1. Add all the ingredients together in a bowl, mix together and taste for seasoning. You may need to add water to the cultured cashew cream if it is too thick.
Notes
  1. **To make cashew cream, soak 1 cup cashews in 1 1/4 cup water overnight. In the morning, drain the cashews and place in high-speed blender or food processor with 1/2-3/4 cup fresh water and 1 tsp probiotic powder. This is about 8 capsules of the probiotic pills you can find at any health food store. Blend until smooth, adding more or less water as necessary. Pour into wide bowl and place a paper towel or cheesecloth on top and let sit overnight again in a warm place (like microwave or cupboard near the oven). In the morning the mixture will be cultured. Continue with above directions. This gives the most authentic tzatziki flavor. However if you're in a pinch, use store-bought plain, unsweetened soy, almond, or coconut yogurt instead.
Adapted from Rouxbe
beta
calories
128
fat
10g
protein
4g
carbs
8g
more
Adapted from Rouxbe
SPIRITPLATE http://spiritplate.com/
Spicy Pickled Onions
Serves 8
Tart and spicy pickled onions add just the right juicy crunch!
Print
Cook Time
15 min
Cook Time
15 min
30 calories
7 g
0 g
0 g
1 g
0 g
63 g
152 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
63g
Servings
8
Amount Per Serving
Calories 30
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 152mg
6%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 1g
Vitamin A
2%
Vitamin C
10%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 tbsp fresh lime juice
  2. 1/4 cup fresh orange juice
  3. 2 tbsp apple cider vinegar
  4. 1 serrano pepper, sliced thinly
  5. 1 garlic clove, minced
  6. 1/2 tsp dried oregano
  7. 1/2 tsp sea salt
  8. 1 tsp sugar
  9. 4 whole allspice
  10. 4 whole cloves
  11. 8 whole, black peppercorns
  12. 1/2 tsp red pepper flakes
  13. 4 small red onions, sliced thinly
Instructions
  1. Combine liquid ingredients in a large sealable container.
  2. Add the salt and sugar and stir to dissolve.
  3. Toast the spices lightly in a dry pan over medium heat until fragrant. Remove from heat and add to the marinade.
  4. Add all other ingredients including onions and toss well to combine.
  5. Seal container and place in fridge overnight to pickle.
Notes
  1. These onions keep well for up to a week in the fridge. Use on sandwiches, shawarma, burgers, etc.
Adapted from Rouxbe
beta
calories
30
fat
0g
protein
1g
carbs
7g
more
Adapted from Rouxbe
SPIRITPLATE http://spiritplate.com/
Vegan Gyro Meat
Serves 8
This seitan is phenomenal when crisped up in a pan!
Print
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
147 calories
10 g
0 g
3 g
21 g
0 g
91 g
465 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
91g
Servings
8
Amount Per Serving
Calories 147
Calories from Fat 29
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 465mg
19%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
10%
Sugars 2g
Protein 21g
Vitamin A
1%
Vitamin C
4%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1⁄4 teaspoon salt
  2. 1⁄4 onion, diced*
  3. 1 garlic clove
  4. 1 teaspoon rosemary
  5. 1 teaspoon basil
  6. 1 teaspoon oregano
  7. 1⁄2 teaspoon fresh black pepper
  8. 1 tablespoon full flavor olive oil
  9. 2 teaspoon tahini
  10. 1 tablespoon soy sauce
  11. 2 tablespoons ketchup
  12. 1 teaspoon liquid smoke
  13. 1 teaspoon olive juice from olive jar
  14. 3⁄4 cup water
  15. 1/4 cup nutritional yeast
  16. 1 1⁄8 cups vital wheat gluten
Instructions
  1. Preheat your oven to 350°F.
  2. Blend all the ingredients except for the water and vital wheat gluten in a food processor. Add the water and blend until smooth.
  3. Put the gluten in a large bowl, and add the blended liquid. Stir well and knead for a few minutes. Add more gluten if it seems too wet - you're aiming for a barely dry surface that is not sticky to the touch.
  4. Form into a log and wrap tightly with aluminum foil, twisting at the ends. You may end up with two logs - that is totally fine! Bake for 60 minutes, flipping half way through.
  5. Once done baking, let it cool completely.
  6. Slice thinly with a sharp knife and a careful hold (The seitan will be slippery on a flat surface).
  7. Pan fry the thin slices on each side in a little olive oil until deep golden brown.**
  8. Serve immediately on hot pita with arugula, pickled onions, and tzatziki.
Notes
  1. *For added flavor, sweat the onions and garlic in a little broth until the broth has evaporated and onions are translucent. Then add the onions and garlic to the blender/food processor and continue with the rest of the steps.
  2. **The oil will be absorbed into the seitan leaving a crispy outer crust and dense interior. This frying is essential to build the correct texture of the gyro, otherwise you'll be left with an unpleasantly chewy dough.
beta
calories
147
fat
3g
protein
21g
carbs
10g
more
SPIRITPLATE http://spiritplate.com/
 

Sometimes, when you get too excited about fall, you bake a bunch of marvelous things, and forget that you haven’t made dinner. There you stand surrounded by a halo of powdered sugar, knowing another pastry for a meal is probably not the best idea. Fear not! I’ve got you covered.

No-Oil Mushroom Alfredo

Covered is cheesy creamy goodness. Oh, yes.

This baby is perfect for these early fall days, when you’re craving something rich and reminiscent of the holidays, but know in your heart of hearts that it’s too warm really, to be wearing scarves and and too early really, to jump head first into pumpkin spice season. This dish is hearty yet surprisingly light, made entirely without oil.

No-Oil Mushroom Saute

….without oil?! How do you make alfredo without oil?! Blasphemy.

Well, I said “no oil,” not “no fat”.

Don’t misunderstand. Not all fats are bad. Your body runs on fat. It needs a delicate balance of protein, carbohydrates, AND fat to run efficiently. We usually, however, try to eliminate one or the other in an effort to lose weight or maintain a certain level of health. Or, we tend to be indiscriminate about what kinds of fats we should or shouldn’t be consuming.

bechamel_mise

This dish contains whole food fats, or naturally-occurring fats inherent in each ingredient. Here, the cashews provide the main source of fats, but also provide essential vitamins and minerals our body needs to function optimally. (If you are allergic to nuts, please do not attempt to make this recipe!)

Mushroom Ingredients

So go ahead and give this one a try. Bonus tip: You can make the sauce ahead of time and freeze it in an ice cube tray or muffin tray to create little pucks that you can reheat whenever you need to toss a quick meal together.

bechamel_process

Bon appetit!

No-Oil Mushroom Sauté
Serves 2
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
56 calories
8 g
0 g
0 g
3 g
0 g
119 g
85 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
119g
Servings
2
Amount Per Serving
Calories 56
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 85mg
4%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
7%
Sugars 3g
Protein 3g
Vitamin A
3%
Vitamin C
10%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup shallot, minced
  2. 2 garlic cloves, minced
  3. 2 cup loosely packed assorted mushrooms
  4. 3 tbsp marsala wine
  5. 2 tbsp fresh chives, minced
  6. sea salt, to taste
  7. freshly ground black pepper, to taste
Instructions
  1. Bring a large stainless steel pan to medium heat.
  2. Once hot, add the shallots and cook until they begin to stick.
  3. Add the garlic and mushrooms. Stir constantly with a wooden spoon until the mushrooms also begin to stick. Be careful not to let them burn.
  4. Add wine and deglaze the pan by scraping the bottom of the pan with the wooden spoon, swirling the contents around.
  5. Sauté until the mushrooms have released their liquid and the pan is almost dry–about 4-6 minutes. Before serving, gently stir in the chives, season with sea salt and freshly ground black pepper, to taste.
beta
calories
56
fat
0g
protein
3g
carbs
8g
more
SPIRITPLATE http://spiritplate.com/
Cashew Béchamel | Basic White Sauce
Yields 8
Print
Prep Time
4 hr
Cook Time
20 min
Prep Time
4 hr
Cook Time
20 min
233 calories
16 g
0 g
16 g
7 g
3 g
268 g
486 g
3 g
0 g
13 g
Nutrition Facts
Serving Size
268g
Yields
8
Amount Per Serving
Calories 233
Calories from Fat 136
% Daily Value *
Total Fat 16g
25%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 486mg
20%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
10%
Sugars 3g
Protein 7g
Vitamin A
2%
Vitamin C
3%
Calcium
3%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups raw cashews
  2. 4 to 6 cups warm water
  3. 1 cup onion, diced
  4. 2 cloves garlic
  5. 1 1/2 cups vegetable stock
  6. 1/2 cup dry white wine*
  7. 2 1/2 tbsp nutritional yeast**
  8. 1 tbsp onion granules
  9. pinch of freshly grated nutmeg
  10. pinch of white pepper
  11. 1 tsp sea salt (optional)
Instructions
  1. In a medium bowl, soak the rinsed cashews in clean water overnight (or a minimum of 4 hours). Strain, reserving the cashews and discarding the liquid.
  2. Heat the pan to medium to high heat. Add the onions to the dry pan and continue to stir well until the onions begin to turn translucent and stick. Try to keep the onions from browning, adding a little bit of the stock while moving the onions around constantly. This should take 5 to 8 minutes. Add garlic and sauté for a moment until fragrant. Remove from heat.
  3. Transfer the cooked onions and garlic into the blender.
  4. Add the cashews, the remaining vegetable stock, white wine, garlic, nutritional yeast, onion granules, nutmeg, white pepper and salt (if using) to the blender. Blend on high speed until smooth. Add more liquid if you choose to have a thinner consistency. The sauce will thicken when heated. Avoid heating for too long a period or the sauce will loose its silky consistency.
Notes
  1. *If you prefer, you may omit the wine. The white wine gives this sauce it's distinct traditional flavor. (All alfredo and bechamel sauces use white wine.) Keep in mind that when the sauce heats through (as when used in other dishes) the alcohol in the wine will burn off and evaporate, leaving absolutely no alcohol content in the dish.
  2. **Nutritional yeast is found in a small bottle in the spice section of most grocery stores (check the very top or very bottom shelf) or in the bulk section of any health food store for a more economical price. It has a distinct cheddar cheese flavor and is nearly entirely composed of vitamin B12 - a nutrient most people are deficient in. I love sprinkling this on top of any dish I want to give a cheesy flavor too - tofu scrambles, enchiladas, tacos, pastas, and even popcorn.
Adapted from Rouxbe
beta
calories
233
fat
16g
protein
7g
carbs
16g
more
Adapted from Rouxbe
SPIRITPLATE http://spiritplate.com/