Vegan Souvlakies with Dairy Free Zaccici
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Rated 5 out of 5 based on 2 votes
Ingredients
- 1 cup soy cream cheese
- 1 clove fresh garlic - grated
- 1 splash x olive oil
- 1 tspn rice malt syrup
- 1 package x redwood chicken pieces
- 3 sprigs fresh oregano
- 1 tspn dried oregano
- 1 clove fresh garlic - grated
Method
To make the Zaccici:
Put the Soy Cream Cheese ( from Tofutti – available at Coles and Woolies) into your food processor and process until creamy. Cut the skin from the cucumber off and grate the cucumber. Add the creamy cheese into a bowl and add the grated cucumber. If you like you can grate the cucumber into a paper towel and get rid of the juice — but I leave it, that makes the Zaccici more liquish — but if you like it more firm — get rid of the juice.
Add the lemon juice, rice malt syrup, olive oil, garlic, salt and pepper. Mix well together and put in the fridge for a couple of hours. I always prepare my Zaccici one day ahead. You also can add fresh grated Dill — that gives the Zaccici also a good note!
To make your meat free Souvlakis — simply marinate Redwood Chicken Pieces(available in vegan food stores or online at www.veganperfection.com.au) with 1 clove of grated garlic, fresh and dried oregano, salt and Olive Oil. You get approx 5 skewers out of one package. Marinate the pieces also one day ahead — when ready, just skew on a skewer and bbq over a char coal bbq. Serve together with the Zaccici and a Greek Salad 
