Lettuce cups with textured soy and artichokes, yogurt sauce and feta

Ingredients (Serves: 2)

• Textured soy protein (dry)120 g
• Iceberg lettuce170 g
• Artichoke hearts (jar)90 g
• Cucumber90 g
• Tomato90 g
• Garlic6 g
• Red onion45 g
• Olive oil20 g
• Greek-style yogurt130 g
• White wine vinegar16 g
• Dried oregano2 g
• Feta cheese (optional)60 g
• Pitted black olives50 g

Method

1. 1

   Soak the textured soy in boiling water for 10 minutes; drain and press it. Separate the lettuce leaves, dice the cucumber and tomato, quarter the artichoke hearts, and chop the red onion and garlic.

2. 2

   Heat the olive oil in a frying pan and brown the soy for 6-8 minutes. Add the red onion, garlic, artichoke and oregano and cook for 5 minutes.

3. 3

   Stir the Greek yogurt with the vinegar to make the sauce.

4. 4

   Fill the lettuce leaves with the soy and artichokes, the cucumber, tomato and olives, and finish with the yogurt sauce and crumbled feta.

Nutrition per serving

More recipes like this

• Zucchini noodles with textured soy ragù and cream50 min · 486 kcal · $2.10
• Broccoli and cheddar frittata50 min · 440 kcal · $2.09
• Broccoli frittata with cottage cheese50 min · 445 kcal · $2.13
• Mushroom, leek and goat cheese frittata50 min · 434 kcal · $3.47
• Mushroom frittata with arugula and mozzarella50 min · 402 kcal · $3.17
• Kale frittata with smoked bacon55 min · 485 kcal · $2.03