Last time I had vegetarian gyros was in Prague (as seen in the photo). Now that I’m back in Sydney and Prague is so far away, I decided to settle for a brand which is locally available. Viana Veggie Gyros, that is.
Viana, as a company, is founded in 1988 in Cologne and is a traditional brand of the company Tofutown.com GmbH. Viana products use non-GMO ingredients.
Viana’s Veggie Gyros are quite meaty, spicy and savoury. They say that they use the traditional seasoning in it. It may seem like a lump of unidentified food initially but as you cook them, those strips separate themselves and get crispy around the edges.
Viana Veggie Gyros Ingredients
• Wheat protein
• Tofu (soybeans, water and nigari)
• Sunflower oil
• Soy sauce (water, soybeans, salt and wheat)
• Sea salt
• Raw cane sugar
• Citric acid
Viana Veggie Gyros packaging lacks solid instructions on how to cook. This is a common problem with other Viana products I have tried so far. As far as cooking instructions go, you get a frying-pan icon with 5 min written on top. I do not use too much oil though, when pan-frying any Viana products as they are oily already. Still, they brown well and at the same time they are quite crispy, too.
How to Store
Viana Veggie Gyros should be refrigerated.
Where to Buy
Viana Veggie Gyros is available at The Cruelty Free Shop in Glebe or Cruelty Free Online Shop.
We recently had veggie gyros with Na’ama’s Fattoush salad. The recipe is from Jerusalem by Yotam Ottolenghi and Sami Tamimi. The creaminess of fattoush salad balanced the dry nature of veggie gyros nicely. And the spices worked well together, too.
Here’s some more serving suggestions:
Viana Veggie Gyros Plate: Pitta bread, tzatziki or Turkish cacik and fresh salad.
Viana Veggie Gyros Wrap: Chopped onions, cucumber, tomato, drizzled with olive oil
They also say, on the pack, Viana Veggie Gyros are also great in fajitas and other Mexican dishes.