Adventures in Vegan Souvlaki

Taking my inspiration from Yummy Vegan Dinners, I decided it was time I tried to make my own souvlaki. A restaurant called Utopia in the neighbourhood I live in makes phenomenal vegetarian souvlaki I can't hold a candle to, and the moment you ask for no tzatziki they know to make to make it vegan and put guacamole on it instead. I've still got some experimenting to do with TVP and making a more authentic tasting souvlaki, but as soon as I get my mitts on an indoor grill I think I'll be all set. In the meantime, my hunt for lemony Greek potatoes is over! Although you'd think I'd not be so hard to find a decent recipe for this kind of dish, I swear the Greek restaurants I'd been to in my non-vegan life had roasted theirs in a vat of lemons the taste was so zesty. I finally found a great recipe on VegWeb that I'd tinkered with just a little more by adding more garlic, lemon zest and lemon juice. These were so good I'd happily eat a whole plate of them all by themselves. Here is my modified version of the recipe:

Lemony Greek Potatoes

4 potatoes (depending on size)
1/4 c olive oil
1/3 c lemon juice
1/2 c water
1-2 tsp oregano
4-6 gloves garlic, crushed
salt
2 tsp freshly grated lemon peel

Directions

Preheat oven to 350 F. Combine the oil, lemon juice, peel, water, oregano and salt in shallow baking dish.

Peel potatoes and cut into halves or quarters, depending on size and place in the baking dish, turning to coat with the oil mixture.

Bake the potatoes for 1-1/4 to 1-1/2 hours until all the liquid is absorbed and the potatoes are browned.