Vegan Tempeh Gyros
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
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
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.