Vegan Mediterranean Lamb Sandwich
Elevate your sandwich game with this vibrant and satisfying Vegan Mediterranean "Lamb" Sandwich! With perfectly seasoned textured vegetable protein (TVP) mimicking the savory, spiced flavors of traditional lamb, this plant-based recipe is enriched with a Mediterranean medley of fresh cucumbers, juicy tomatoes, crisp red onion, aromatic mint, and peppery arugula. A creamy vegan tzatziki sauce ties it all together inside warm, pillowy whole wheat pita bread. Quick to prepare in just 30 minutes, this wholesome and delicious creation is perfect for lunch, dinner, or meal prep. Packed with bold flavors, high-protein ingredients, and nutrient-dense veggies, this vegan twist on a classic Mediterranean favorite will satisfy vegans and meat-lovers alike.
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP) granules
- 1.25 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Whole wheat pita breads
- 1 cup Vegan tzatziki sauce
- 1 cup Cucumber, sliced
- 1 cup Tomato, sliced
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Fresh mint leaves
- 1 cup Fresh arugula
Instructions
In a medium pot, bring the vegetable broth to a simmer.
Add the TVP granules to the pot, stir well, cover, and remove from heat. Let it sit for 10 minutes to rehydrate.
In a large skillet, heat olive oil over medium heat.
Once hot, add the rehydrated TVP to the skillet and sauté for 2-3 minutes.
Add soy sauce, lemon juice, cumin, coriander, smoked paprika, oregano, garlic powder, salt, and black pepper. Stir well and cook for another 5 minutes, until the TVP begins to brown slightly and is infused with flavors.
Warm the pita breads in a dry skillet or toaster until soft and pliable.
To assemble each sandwich, open a warm pita pocket and spread about 2 tablespoons of vegan tzatziki sauce inside.
Layer with the cooked TVP mixture, followed by slices of cucumber, tomato, red onion, fresh mint leaves, and arugula.
Serve immediately for a fresh and satisfying meal.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 7.0 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
