WFPB Greek Dinner
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Prep time25 min
Cook time30 min
Total time55 min
DifficultyMedium
Servings4
A colorful and satisfying Greek-inspired dinner featuring roasted vegetables, flavorful oyster mushroom gyros, lemon quinoa, a fresh tomato and arugula salad, and plant-based tzatziki with cucumber. Completely whole-food plant-based and bursting with flavor.
Ingredients
Amounts for 4 servings
- 2 pcsbell pepper
- 1 pcszucchini
- 2 pcsonion
- 1 pcseggplant
- 250 gcherry tomatoes
- 200 gquinoa
- 300 goyster mushrooms
- 150 garugula mix
- 200 mlplant-based quark (unsweetened)
- 0.5 pcscucumber
- 30 mllemon
- 1 slicegarlic
- 100 golives (taggiasca)
- 3 tbspgreek seasoning
Instructions
- 1Preheat the oven to 200°C. Cut the bell pepper, zucchini, eggplant, and onion into large chunks.
- 2Spread the chopped vegetables on a baking sheet lined with parchment paper. Roast for 25–30 minutes, until the vegetables are tender and lightly caramelized.
- 3Meanwhile, cook the quinoa according to the package directions. Drain and mix with half of the lemon juice and the olives. Season with salt and pepper.
- 4Tear the oyster mushrooms into strips. Heat a nonstick skillet over medium heat and sauté the oyster mushrooms without oil. Add the Greek herbs and sauté for 5–7 minutes until they are browned and slightly crispy.
- 5Grate the whole cucumber and squeeze out the liquid with your hands.
- 6Mix the grated cucumber with the plant-based cottage cheese, minced garlic, and the rest of the lemon juice. Season with salt and pepper to make the tzatziki.
- 7Cut the cherry tomatoes in half and mix them with the arugula blend to make a simple, fresh salad.
- 8Divide the quinoa among the plates. Add the roasted vegetables, the oyster mushroom gyros, and a spoonful of tzatziki. Serve with the tomato and arugula salad on the side.
Nutrition
Per serving
- Calories353
- Protein16.6 g
- Carbohydrates45.1 g
- Fat8.4 g
- Fibre14.7 g
Estimated from the ingredients — not published by the source.
groenten
Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.
