Vegan Gyros
A delicious plant-based take on classic Greek gyros with sautéed mushrooms and creamy Tzatziki sauce, wrapped in warm pita bread and fresh veggies.
Ingredients
For the Base
- 4 pieces Pita bread Use whole wheat or gluten-free if preferred.
- 2 cups Mushrooms, sliced Portobello or cremini mushrooms work well.
- 1 cup Tomatoes, sliced Roma or grape tomatoes are best.
- 1 cup Cucumbers, sliced Can substitute with grated zucchini if needed.
For the Sauce
- 1 cup Yogurt (or a vegan substitute) Coconut or almond yogurt for a dairy-free option.
- 1 cup Cucumber, grated Ensure to drain excess water.
- 2 cloves Garlic, minced Adjust based on your taste preference.
- 2 tablespoons Olive oil Can substitute with avocado oil.
- 2 tablespoons Lemon juice Freshly squeezed for best flavor.
- 1 tablespoon Dill, chopped Fresh dill is recommended.
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
To Serve
- Extra vegetables as desired (e.g., lettuce, roasted peppers)
Instructions
Preparation
- In a bowl, combine yogurt, grated cucumber, minced garlic, olive oil, lemon juice, chopped dill, salt, and pepper. Mix thoroughly and refrigerate while you prepare the rest.
- In a skillet, heat a drizzle of olive oil over medium heat. Add sliced mushrooms, seasoning with salt and pepper. Cook until they are tender and golden brown, about 6-8 minutes.
- Heat pita bread in a dry skillet for about 30 seconds per side or until warmed through.
Assembly
- Spread a generous amount of Tzatziki sauce on the warmed pita. Layer with sautéed mushrooms, then top with sliced tomatoes and cucumbers.
- Fold the gyros and serve immediately, garnished with additional herbs if desired.
Notes
Use high-quality ingredients for the best flavor. Keep Tzatziki separate until ready to serve if making in advance.