Vegan free range rebels with vegetables baked Greek style


  • 160 g poultry rebels (1 packet of the vegetarian butcher)
  • 300 g broccoli < / li>
  • 250 g mushrooms
  • 500 or 600 g vegan grated cheese
  • Baby potatoes
  • 1 teaspoon gyros flavored spices (to season to taste)
  • tzatziki type sauce:
  • 240 g soy yogurt (vegan) or vegan cottage cheese cheese
  • 1 clove crushed garlic
  • 1 tsp provencal herbs
  • 1 drizzle of lemon juice
  • 100 g grated cucumber
  • < / ul>


    Preheat the oven to 180ºC.

    Brown the pieces of Rebeldes de Corral in a pan with a little oil following the instructions on the package and add the mushrooms . Also add the seasoned baby potatoes. Boil or steam broccoli until al dente. Combine everything in the pan and season to taste with the gyros flavor spices.

    Put everything in a baking dish and cover with a good layer of vegan cheese. Bake for about 15 minutes or until the cheese melts. You can leave it creamy, or if you leave it a few more minutes, you will have a crispy layer.

    Meanwhile, mix all the other ingredients to make a tzatziki-type sauce. Soy yogurt (vegan) or vegan cottage cheese, 1 clove of crushed garlic, 1 teaspoon of Herbes de Provence, 1 dash of lemon juice, 100 g of grated cucumber.

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