Greek 'Steak' Pitas with Dill Sauce

I actually wanted to use the vegan steak strips from Yves Veggie for this recipe, which I think are the best, but LightLife makes a version too that worked in a pinch, since the grocery store was out of the former.

First, however, make the sauce: whisk together 1/2 cup plain soy yogurt (such as Whole Soy), 2 teaspoons chopped fresh dill, 1/4 tsp. black pepper, and 1 minced garlic clove; set aside.

Combine 1/2 cup lemon juice, 1 teaspoon dried oregano, 1/2 tsp. black pepper, and 2 minced garlic cloves, and place in a shallow bowl or zip-top plastic bag. Add 12 ounces vegan steak strips and marinate in the fridge for 10 minutes; turn the bag over once if you have the 'steak' in a plastic bag, and stir once if you have it in a bowl. After 10 minutes, remove the steak with a slotted spoon, and discard the marinade.

Heat a grill pan coated with cooking spray over medium-high heat and grill the 'steak' for 6 minutes.

Meanwhile, split 4 (6-inch) pitas in half. Cut 4 romaine lettuce leaves in half. Line each pita half with one piece of lettuce. Divide the 'steak' evenly among the pita halves (about 1/3 cup per half), and spoon 1 tablespoon sauce into each half. Finally, crumble 1 ounce of vegan feta (such as Sunergia), and divide evenly among the pitas (about 1 teaspoon per half).

2 stuffed pita halves makes an entree serving of 390 calories. These easy sandwiches would be great with a simple cherry tomato salad on the side to round out the meal.

Cost:
dill $1.99
vegan steak strips $6.98
pitas $1.99
romaine lettuce $3.99