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.