I promise I recognize the irony of admitting that I don’t fancy meat substitutes and then immediately dedicating a two week period to faux meat meals.
But I wasn’t thinking far beyond tzatziki today.
Growing up within miles of Tarpon Springs will do that to a girl (give her random Greek food cravings). Baklava, avgolemono soup, tzatziki, souvlaki – I think about them all the time.
I modified this recipe by replacing the yogurt/sour cream with Tofutti sour cream and doubling the dill.
I shredded the cucumber rather than dicing it. In hindsight, I should have squeezed the cucumber with a paper towel to remove excess moisture prior to mixing it with the rest of the ingredients. It was a tad too watery.
Then what to do with the sauce? Leftover Gardein? I microwaved a mini, room temperature pita for 15 seconds and a Gardein patty for 30 seconds. After cubing the Gardein, I topped it with some iceberg and COVERED with the vegan tzatziki.
I will surely be making the thicker version of this sauce often. I loved it. As far as the whole souvlaki shebang? I’m Gardein-ed out. Fear not, the faux meat meals will be winding down, effective immediately.