Vegan Gyros
Indulge in the bold and savory flavors of these Vegan Gyros, a plant-based twist on the classic Mediterranean favorite. Marinated tempeh takes the spotlight with a tantalizing blend of olive oil, soy sauce, lemon juice, and aromatic spices like oregano, cumin, and smoked paprika, delivering a smoky and satisfying bite. Paired with a creamy, dairy-free tzatziki sauce made from grated cucumber, non-dairy yogurt, fresh dill, and garlic, these gyros are light yet packed with flavor. Nestled in warm pita bread and layered with vibrant toppings like juicy tomatoes, crisp lettuce, and tangy red onions, this quick and easy recipe comes together in just 30 minutes. Perfect for a weeknight dinner or meal prep, these vegan gyros are sure to be a hit among plant-based eaters and gyro lovers alike!
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Recipe Information
Ingredients
- 16 oz Tempeh
- 3 tbsp Olive oil
- 2 tbsp Soy sauce
- 2 tbsp Lemon juice
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Black pepper
- 1 medium, grated Cucumber
- 1 cup Non-dairy yogurt
- 2 tbsp, chopped Dill
- 2 minced Garlic cloves
- 1 tsp Salt
- 1 large, sliced Tomato
- 1 small, sliced Red onion
- 1 cup, shredded Lettuce
- 4 pieces Pita bread
Instructions
Cut the tempeh into thin strips about 1/4 inch thick.
In a medium bowl, mix together olive oil, soy sauce, lemon juice, garlic powder, dried oregano, ground cumin, smoked paprika, and black pepper.
Add the tempeh slices to the marinade, making sure they are fully coated. Marinate for at least 15 minutes.
While the tempeh is marinating, prepare the vegan tzatziki. Grate the cucumber and remove excess water by pressing it with a paper towel.
In a small bowl, combine the grated cucumber, non-dairy yogurt, chopped dill, minced garlic, and salt. Mix well and set aside.
Heat a non-stick pan over medium heat. Add the marinated tempeh slices and cook for about 5 minutes on each side until golden brown and slightly crispy.
Warm the pita bread in a dry pan or oven for a few minutes.
Assemble the gyros by placing a few slices of cooked tempeh onto each pita. Top with sliced tomato, sliced red onion, and shredded lettuce.
Drizzle the vegan tzatziki sauce over the contents of each gyro.
Fold the pita bread over the fillings and serve immediately.
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4201 mg | 183% | |
| Total Carbohydrate | 225.8 g | 82% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 36.5 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 930 mg | 72% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3575 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
