Sometimes the best dinners come together quickly, with ingredients that surprise you in the best way. This vegan tempeh gyro is exactly that: a vibrant, smoky, and fresh meal that feels both comforting and exciting.

I remember the first time I made these gyros. The air was filled with the aroma of smoked paprika and oregano sizzling in olive oil, mingling with the tang of lemon juice and soy sauce. As the tempeh crisped up in the skillet, the kitchen became a little sanctuary of warmth and anticipation. When I wrapped the tender, flavorful tempeh with cool cucumber and creamy tzatziki in soft pita bread, every bite was a perfect balance of textures and tastes. It was one of those meals that invited me to slow down, savor, and feel a little joy with each forkful.

Bold, smoky marinade that turns tempeh into a flavor powerhouse.
Fresh, crunchy veggies add brightness and crunch to every bite.
Creamy vegan tzatziki sauce for a cool, refreshing contrast.
Quick to prepare and perfect for weeknight dinners or casual lunches.
Comforting and hearty while fully plant-based.

If you’re thinking this might be complicated, don’t worry. The recipe fits together easily, and you can prepare the marinade and toppings while the tempeh cooks. Plus, leftovers keep well, so you can enjoy the flavors again later in the week.

Vegan Tempeh Gyros

Print Recipe

A delicious and flavorful vegan twist on the classic Greek gyro, featuring marinated tempeh, fresh veggies, and a creamy vegan tzatziki sauce wrapped in warm pita bread.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients

Scale

8 ounces tempeh, sliced into thin strips
2 tablespoons olive oil, divided
2 tablespoons soy sauce
1 tablespoon lemon juice
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon salt
4 pita breads
1 cup vegan tzatziki sauce
1 medium cucumber, thinly sliced
1 medium tomato, diced
1/2 small red onion, thinly sliced
1/4 cup fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together 1 tablespoon olive oil, soy sauce, lemon juice, smoked paprika, dried oregano, garlic powder, ground cumin, black pepper, and salt to create the marinade.
Add the sliced tempeh to the marinade and toss to coat evenly. Let it marinate for at least 10 minutes.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
Add the marinated tempeh strips to the skillet and cook for 3-4 minutes on each side until golden brown and slightly crispy.
While the tempeh cooks, warm the pita breads in a dry skillet or oven until soft and pliable.
To assemble the gyros, spread about 2 tablespoons of vegan tzatziki sauce onto each pita bread.
Divide the cooked tempeh evenly among the pitas.
Top each with cucumber slices, diced tomato, red onion slices, and a sprinkle of fresh parsley.
Fold the pita breads around the fillings and serve immediately.

FAQ

Can I make the marinade ahead of time?
Absolutely! The flavors only deepen if the tempeh marinates longer, so feel free to prepare it a few hours or even a day in advance.

What can I substitute for tempeh?
If tempeh isn’t your favorite, try using extra-firm tofu pressed and sliced thinly. The marinade and cooking method work just as well.

Is the tzatziki really vegan?
Yes! It’s made from plant-based yogurt or blended cashews and cucumber—just as creamy and tangy as the traditional version.

How should I store leftovers?
Keep the cooked tempeh in an airtight container in the fridge for up to four days. Store pita separately to avoid sogginess.

Ready to bring this flavorful vegan gyro to your table? Scroll down, save this recipe, and get cooking. Your taste buds will thank you.