Vegan Gyros with Mushrooms and Tzatziki. Easy 5 Ingredient Vegan Mushroom Gyro "meat" and 5 Minute Vegan Tzatziki. Vegan Nutfree Recipe. Can be Gluten-free

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Mediterranean

Ingredients

Mushroom Gyro Filling:

  • 12 oz sliced mushrooms (, white, or a mix of cremini, white, bella (see notes for other options))
  • 1/2 cup sliced onion
  • 2 tbsp vegan Worcestershire sauce (, See notes for subs)
  • 4 tsp shawarma spice blend (, see notes for recipe)
  • 1 tsp sugar or other sweetener
  • Optional addins: 2 cloves of garlic minced (, salt if needed)

Vegan Tzatziki:

  • 7 oz firm tofu (, drained)
  • 1/2 tsp garlic powder or 1 cloves of garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried dill (or 1 tbsp fresh)
  • 1/2 English cucumber (, peeled and cubed)

Other

  • sliced onion, cucumber, tomato
  • chopped lettuce or greens, pickles
  • 3 Pita breads

Method

  1. Mushroom Gyro filling: Add everything to a saucepan, cover and cook over medium heat. Add 1/4 cup water to deglaze after 5 mins. Cover and Cook for another 6 to 8 mins or until mushrooms are tender to preference.
  2. Make your tzatziki: Process the tofu through black pepper in a food processor until smooth. Add a tbsp of water if needed. Add dill and cucumber and pulse until cucumber is evenly chopped. taste and adjust salt, tang. (If using a blender, blend tofu through black pepper until smooth, transfer to a bowl and mix in grated cucumber and dill).
  3. Slice onions, cucumber and tomatoes if using. Chop up some greens or lettuce. Warm the pita bread on a gas stove (directly on the gas or skillet),or grill
  4. Assemble: Add greens if using, add the mushrooms, cucumber, onion, tomato and a generous helping of tzatziki. Serve immediately.
  5. To store: Store the filling, toppings and tzatziki separately. Refrigerate for upto 3 days. Reheat the filling, warm the pita bread, assemble and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.