Vegetarian Pork Gyros
Experience the bold and satisfying flavors of Mediterranean street food with these Vegetarian Pork Gyros – a plant-based twist on a classic favorite! Featuring perfectly seasoned plant-based pork strips marinated with garlic, oregano, paprika, and cumin, this recipe delivers all the savory goodness you crave with none of the meat. Stuffed into warm, pliable pita bread and topped with crunchy cucumbers, juicy tomatoes, tangy tzatziki, and optional crumbled feta, every bite bursts with fresh and zesty flavors. Ready in just 30 minutes and ideal for dinner or a quick lunch, these vegetarian gyros are an irresistible fusion of health-conscious indulgence. Whether you’re exploring meat alternatives or just love Mediterranean-inspired dishes, this plant-based pork gyros recipe is your ticket to deliciously guilt-free satisfaction!
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Recipe Information
Ingredients
- 400 g Plant-based pork strips
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Pita bread
- 1 Cucumber, diced
- 1 Tomato, diced
- 0.5 Red onion, sliced
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Tzatziki sauce
- 0.5 cup Feta cheese, crumbled (optional)
Instructions
In a large bowl, combine the minced garlic, dried oregano, paprika, ground cumin, lemon juice, olive oil, salt, and black pepper to create a marinade.
Add the plant-based pork strips to the bowl and toss them in the marinade until well coated. Let it sit for at least 15 minutes to absorb the flavors.
While the strips are marinating, prepare the cucumbers, tomatoes, and red onions by cutting into desired sizes for the gyros. Chop the fresh parsley and set all aside.
Heat a large nonstick skillet over medium-high heat. Add the marinated plant-based pork strips to the skillet and cook for 5-7 minutes, or until they are browned and heated through.
Warm the pita breads in a dry skillet or in an oven for a few minutes until soft and pliable.
To assemble the gyros, spread a few tablespoons of tzatziki sauce on the warm pita bread.
Place a portion of the cooked plant-based pork strips onto the sauce in each pita.
Top with diced cucumber, tomatoes, sliced red onion, and chopped parsley. Add crumbled feta cheese if using.
Fold the pita to enclose the filling and serve immediately.
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 5480 mg | 238% | |
| Total Carbohydrate | 175.8 g | 64% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 24.0 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1004 mg | 77% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2640 mg | 56% | |
*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.
