Simple, practical, and full of everyday flavour, Vegan Gyros with Mushrooms is a vegan, vegetarian Mediterranean main course made with sliced mushrooms, sliced onion, and vegan Worcestershire sauce in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.