Adam & Emma from I Should Be Souvlaki | Contributors - Nourish plant-based living

Adam & Emma from I Should Be Souvlaki

Adam and Emma
Adam and Emma are the cofounders of I Should Be Souvlaki, a Greek-inspired eatery in Newtown, Sydney that’s 100% plant-based. The team’s ‘Motherland’ menu encompasses souvlaki wraps, snack packs, and salad with vegan feta. Plant-based protein choices include seitan chick’n, lamb made with mushroom or soy, or marinated cauliflower.

Articles by Adam & Emma from I Should Be Souvlaki

View ›
Recipe

Lamb style stew

Bring the flavours of the Mediterranean home with this hearty and comforting stew, inspired by Yia Yia’s kitchen, and brought to you by the...

- Adam & Emma from I Should Be Souvlaki
View ›
Recipe

Garlic mash

Think mashed potatoes, but elevated. Our take on the traditional side dish features vegan sour cream, garlic, and a secret weapon that might...

- Adam & Emma from I Should Be Souvlaki

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Lamb style stew

Adam & Emma from I Should Be Souvlaki

Bring the flavours of the Mediterranean home with this hearty and comforting stew, inspired by Yia Yia’s kitchen, and brought to you by the team at I Should Be Souvlaki.

dinner
gluten-free optionkid-friendlyquick and easy
Greek

Ingredients

Serves: 2–4

Method

  1. Heat olive oil in a non-stick frypan with high sides or a pot.
  2. Add the vegan butter to stop the oil from burning.
  3. Add onions and garlic and cook for 2-3 minutes until the onions become soft.
  4. Add mushrooms and carrots and stir, cooking for 3-4 minutes.
  5. Add your I Should be Souvlaki marinated lamb style protein and stir. Cook for 1-2 minutes.
  6. Add stock powder and chopped tomatoes and cook on a low heat for 20-25 minutes, until the onions and carrots are soft.
  7. Add salt and pepper to taste
  8. Garnish with parsley.

TIPS:

  • Serve with garlic mashed potatoes and steamed broccolini.
  • Can’t get I Should Be Souvlaki near you? Swap in your favourite beef or lamb style plant protein, kidney beans or even tofu.
Adam and Emma
Adam & Emma from I Should Be Souvlaki

Adam and Emma are the cofounders of I Should Be Souvlaki, a Greek-inspired eatery in Newtown, Sydney that’s 100% plant-based.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Adam & Emma from I Should Be Souvlaki

Think mashed potatoes, but elevated. Our take on the traditional side dish features vegan sour cream, garlic, and a secret weapon that might surprise you.

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Ingredients

Serves: 2–4

Method

  1. Peel and chop potatoes. Adding them to a pot of room temperature water and the salt
  2. Quarter the garlic cloves and add them to the pot
  3. Boil until soft, then drain and add back to the pot
  4. Add sour cream, stock powder, butter and salt and pepper
  5. Mash using a potato masher until smooth.

TIP: It may surprise you to learn that many brands of chicken stock are vegan friendly! It’s all in the herbs, spices and natural vegetable flavourings. Just look out for a ‘plant-based’ or ‘vegan’ label on the pack or check the ingredients to be sure. 

Adam and Emma
Adam & Emma from I Should Be Souvlaki

Adam and Emma are the cofounders of I Should Be Souvlaki, a Greek-inspired eatery in Newtown, Sydney that’s 100% plant-based.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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