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Greek-inspired bowls👇🏼😍 Vegan chicken using seitan, along with roasted potatoes, creamy tzatziki and salad. So delicious and high protein! Seitan is made from gluten from wheat protein and it’s a great meat alternative. The one I use has 30g protein per 100g.

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Serves 3

Tzatziki:
1 cup coconut yogurt
1 small cucumber, grated and juice squeezed out
Pinch of salt and pepper
Juice from 1 lemon (2-3 tbsp)
1 garlic clove minced
1 tbsp chopped fresh or dried dill
1 tbsp chopped mint
1/2 tbsp olive oil

Potatoes:
3 large white potatoes, quartered
Olive oil to coat the potatoes (about 1-2 tbsp)
Generous pinch of salt
1 tbsp oregano

Vegan chicken:
400g seitan (can swap for tofu)
1.5 tbsp olive oil
3 tbsp coconut yogurt
2 tsp garlic powder or 3 garlic cloves minced
2 tsp paprika
1 tsp dried parsley
1 tsp oregano
Juice from 1/2 lemon
Pinch of salt and pepper

Salad:
250g cherry tomatoes, halved
1 cucumber, diced
1 small red onion, sliced
1/3 cup pitted olives, halved
1/3 cup vegan feta, optional
Drizzle of olive oil
Pinch of salt
1 tsp oregano
1/2 tbsp lemon juice

Preheat the oven to 200°C (390°F). Spread the potatoes on a baking tray, drizzle with oil, sprinkle with salt and oregano, then toss to coat. Roast for 35–40 minutes, or until golden and crisp. For extra crunch and quicker roasting, you can parboil the potatoes beforehand.

Meanwhile, add the seitan to a large bowl along with oil, coconut yogurt, spices, herbs, salt, pepper, and lemon juice. Mix well until the seitan is fully coated. For deeper flavour, marinate for 1–2 hours if you have time.

Heat a frypan over high heat and cook the seitan, tossing occasionally, until browned on all sides.

In separate bowls, prepare the tzatziki by mixing the ingredients together, and the salad by combining all ingredients.

Once everything is ready, add the potatoes, seitan, salad and tzatziki to a bowl and enjoy.

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