Peas • Chickpeas • Beetroot • Onion • Potato Starch • Cumin seeds • Peas • Chickpeas • Beetroot • Onion • Potato Starch • Cumin seeds
Greek marinated style Yeero
Preparation Time
10 min
Cook Time
25 min
  • 9 tablespoons extra virgin olive oil
  • 2 lbs Mega Meatless Yeeros
  • 5 cloves garlic, minced
  • ½ cup pineapple juice
  • 4 tablespoons low sodium soy sauce
  • 3-4 thinly sliced lemon wheels
  • 2 tablespoons dried oregano
  • 1 tablespoon thyme leaves
  • 1 tablespoon paprika
  • 1½ teaspoons onion powder
  • 1 tablespoon fresh parsley, chopped & rounded
  • 8 sprigs fresh cilantro
  • 1 tablespoon fresh cilantro leaves, chopped & rounded (for garnish)
  • Salt
  • Black pepper
  1. Add the liquid ingredients into a resealable bag with the Meatless Yeeros and seal it.
  2. Squeeze the bag in different areas to mix it all up and combine.
  3. Open & add the rest of the ingredients.
  4. Mix it all up again.
  5. Flatten the bag and refrigerate it overnight.
  6. Remove the marinated Yeeros from the refrigerator 5-10 minutes before cooking. Do not remove the yeeros pieces from the bag yet. Set aside and allow the content to come to room temperature.
  7. Heat a little bit of extra virgin olive oil in a large skillet over medium-high heat until it starts shimmering, but not smoking.
  8. Place the Yeero pieces on the heated skillet. If any cilantro sprigs are attached, remove and discard. Cook for a little over 3-5 minutes, while flipping them now and then.
  9. Transfer the cooked Yeeros to a wooden tray. Let it rest for at least 3 minutes before serving.

Note: Yeeros MUST rest for several minutes in order to retain its flavorful juices.