Regarding the protein:

• 1 bag of 100g Greek-style textured vegetable protein “Les Brutes”
• 1 cup hot vegetable broth
• 2 tablespoons olive oil
• 1 tbsp lemon juice
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper, to taste

For the rice:

• 2 cups of water
• 1 cup basmati rice, rinsed
• A pinch of salt, to taste

For the topping:

• 1 English cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• ¼ cup sliced ​​black olives
• ¼ cup sliced ​​green olives
• Chopped spinach
• Crumbled feta (amount to taste)
• Garlic hummus (amount to taste)

For the Greek vinaigrette:

• ¼ cup olive oil
• 1 tablespoon lemon juice
• 1 tsp honey
• 1 tsp dried oregano
• 1 clove of garlic, chopped
• Salt and black pepper, to taste

Working Holiday Visa

1. In a bowl, combine the TVP with the hot vegetable broth, lemon juice, olive oil, oregano, parsley, thyme, basil, garlic and onion powder, as well as salt and pepper. Let it sit for 10 minutes to rehydrate the TVP.
2. Drain any excess liquid (if there is any) and fry the TVP in a pan over medium-low heat with a little olive oil until golden brown and crispy, about ten minutes. Set aside.

Rice

1. Bring a pot of water to a boil with salt. Add the rice. Stir, then reduce the heat to medium-low. Cover and cook until the water is absorbed and the rice is tender. Remove from heat and set aside.
2. Cut and prepare the vegetables.

Greek Vinaigrette

1. In a bowl, mix together olive oil, lemon juice, honey, oregano, garlic, salt and pepper.

In a large bowl, place a portion of rice. Add the textured vegetable protein, vegetables, black olives, crumbled feta, and hummus. Drizzle with Greek dressing and serve.

Recipe and photo credit: @macuisinedetouslesjours