Name: Vegan Gyros Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 Tablespoons Olive Oil; 1 Medium Red Onion, sliced; 1 Tablespoon Crushed Garlic; 1/4 teaspoon Cumin; 1/4 teaspoon Ground Cinnamon; 1/8 teaspoon Ground Cloves; 1/4 teaspoon Ground Black Pepper; 1/2 Tablespoon Dried Oregano; 2 Tablespoons Tomato Paste; 14 ounces (400g) Mushrooms, mix of King Oyster, Shiitake (stems removed), Shimeji (shredded with a fork); 1 1/3 cups (7oz/200g) Marinated Artichokes, drained and quartered; 1/4 teaspoon Liquid Smoke; 2 Tablespoons Dark Soy Sauce; 2 Tablespoons Maple Syrup; 6 Pita Breads, toasted; Shredded Lettuce; Sliced Cucumber; Sliced Radishes; Sliced Cherry Tomatoes; 1 Recipe Vegan Tzatziki

Jump to Recipe· 4.4 from 5 reviews

If you have never tried a gyro that’s entirely plant-based yet bursting with robust Mediterranean flavors, you are in for a real treat. This Vegan Gyros Recipe transforms humble mushrooms and marinated artichokes into a savory, spiced filling that rivals any traditional meat version. It’s vibrant, hearty, and offers a perfect balance of smoky, tangy, and sweet notes wrapped in warm pita bread with fresh, crisp veggies. Whether you’re vegan, vegetarian, or simply curious, this recipe is a delicious way to bring a new favorite into your rotation.

Ingredients You’ll Need

The image shows a wooden cutting board with a pile of shredded light beige mushrooms in the center. On the top side of the board, there is a small bunch of whole white mushrooms with thin stems and a single large mushroom cap with a brown and white color. A silver fork rests on the bottom right edge of the board, with some mushroom pieces caught between its prongs. The cutting board is placed on a purple textured fabric, and the top view highlights the natural wood grains and the varied textures of the mushrooms. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe is chosen to build layers of flavor and texture that deliver an authentic gyro experience without animal products. They’re straightforward but essential for creating that perfect balance of savory, smoky, and fresh in every bite.

Olive Oil: Adds richness and helps soften the onions for a sweet base.
Medium Red Onion (Sliced): Brings a subtle sweetness and tender texture when sautéed.
Crushed Garlic: Provides aromatic depth to the spice mix.
Cumin: Adds a warm, earthy note vital for Mediterranean dishes.
Ground Cinnamon: Introduces a hint of sweetness and complexity.
Ground Cloves: Offers a subtle but distinctive spicy undertone.
Ground Black Pepper: Gives a sharp kick to awaken the spices.
Dried Oregano: Classic herb that brightens and balances the heavier spices.
Tomato Paste: Provides umami richness and helps bind the filling together.
Mushrooms (King Oyster, Shiitake, Shimeji): Shredded for a meaty texture and earthy flavor.
Marinated Artichokes: Adds tang and a tender contrast to the mushrooms.
Liquid Smoke: Imparts that signature smoky taste without grilling.
Dark Soy Sauce: Enhances umami and adds savory depth.
Maple Syrup: Balances the acidity with gentle sweetness and caramel notes.
Pita Breads (Toasted): The perfect soft, chewy vessel for all the fillings.
Shredded Lettuce: Brings freshness and crunch.
Sliced Cucumber: Adds cool, watery crispness.
Sliced Radishes: Offers peppery sharpness and crunch.
Sliced Cherry Tomatoes: Brings bright, juicy bursts of sweetness.
Vegan Tzatziki: Creamy, tangy sauce to finish and complement the gyros.

How to Make Vegan Gyros Recipe

Step 1: Prepare the Aromatics and Spices

Start by preheating your oven to 400°F (200°C). Into an oven-proof skillet, heat olive oil over medium heat, then add the sliced red onion. Sauté until the onions become soft and naturally sweet, which creates an inviting base for the flavors to build upon. The next step is to stir in crushed garlic and all the spices—cumin, cinnamon, cloves, black pepper, and oregano—allowing them to toast slightly for about a minute so they release their full aroma and infuse the onions beautifully.

Step 2: Add Tomato Paste and Mushrooms

Now, mix in the tomato paste until all the onions and spices are coated evenly, giving the filling a lovely red hue and intensified flavor. Next, add the shredded mushrooms and marinated artichokes. Stir and cook until the mixture softens, reducing excess moisture. This step is crucial as the mushrooms absorb the spices while the artichokes add interesting texture and tangy brightness.

Step 3: Build the Flavor with Sauces

Pour in liquid smoke for that unmistakable grilled flavor, followed by dark soy sauce and maple syrup to balance saltiness with subtle sweetness. Cook everything until the liquid evaporates and the mixture gets sticky and rich. This glaze-like coating will make your gyros filling irresistibly flavorful.

Step 4: Bake the Filling

Transfer the entire skillet to the oven and bake for 25 minutes at 400°F. This final baking step deepens the flavors and slightly caramelizes the mushroom-artichoke mix, giving it that classic gyro texture that’s slightly crisped on the edges but tender inside.

Step 5: Prepare the Fresh Toppings

While your filling bakes, prep the pita breads by toasting lightly and slice up shredded lettuce, cucumbers, radishes, and cherry tomatoes. Don’t forget to whip up a batch of vegan tzatziki to bring that creamy, refreshing element essential for balancing the hearty filling.

Step 6: Assemble Your Vegan Gyros Recipe

Once your filling is out of the oven, it’s time to bring everything together. Lay a warm pita flat, spread with a generous layer of vegan tzatziki, then pile on lettuce, cucumber, radish, and tomatoes. Top liberally with the mushroom-artichoke mixture, then add extra tzatziki over the top. Fold the pita edges snugly around the filling and enjoy every satisfying bite.

How to Serve Vegan Gyros Recipe

The image shows two stuffed pita pockets placed on a wooden board atop a white marbled surface. Each pita pocket has three main visible layers inside: at the bottom are thin slices of red radish and red tomato, followed by thin green cucumber slices standing upright, topped with green lettuce leaves. On top of the vegetables, there is a thick layer of shredded brown cooked mushrooms or meat substitute with a slightly crispy texture. Finally, there is a dollop of white creamy sauce with green herbs drizzled over the mushroom layer. The pita bread is golden brown with a soft, fluffy texture inside and a slight crisp on the outside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like fresh parsley, a sprinkle of paprika, or thinly sliced red onions can add a pop of color and an extra layer of flavor. A drizzle of lemon juice right before serving can also brighten the whole dish, enhancing the Mediterranean vibe.

Side Dishes

To complete your meal, consider pairing your vegan gyros with classic sides like crispy baked potato wedges or a vibrant Greek salad. Roasted chickpeas or a bowl of hearty lentil soup can also complement the flavors while keeping things plant-based and nourishing.

Creative Ways to Present

If you want to switch things up, serve the filling build-your-own style with pre-toasted pita triangles and all the toppings arranged on a platter. This is great for casual gatherings and lets everyone customize their gyro experience. You can also try wrapping the filling in large lettuce leaves for a refreshing, low-carb alternative.

Make Ahead and Storage

Storing Leftovers

Any leftover mushroom-artichoke filling should be cooled completely before transferring to an airtight container. It will keep nicely in the refrigerator for up to 3 days, making it perfect for quick lunches or dinners.

Freezing

This filling freezes well without losing much of its texture or flavor. Portion it out into freezer-safe containers or bags, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the filling in a skillet over medium-low heat, stirring occasionally until heated through. You can also microwave it covered for a couple of minutes. Always warm your pita bread fresh or toast it again to keep it soft and pliable.

FAQs

Can I use other types of mushrooms for this Vegan Gyros Recipe?

Absolutely! While the recipe suggests a mix of King Oyster, Shiitake, and Shimeji, any meaty mushrooms you enjoy can work well. Portobello or cremini mushrooms are good substitutes that provide great texture and flavor.

Is liquid smoke necessary?

Liquid smoke adds that smoky, grilled flavor that’s signature to gyros, but if you don’t have it on hand, you can omit it or try a dash of smoked paprika for a milder smoky note.

How spicy is this recipe?

This vegan gyro filling is more aromatic and fragrant than spicy. The warmth comes from the spices like cumin and black pepper, but there’s no heat from chili. You can easily add chili flakes if you prefer more kick.

Can I make the vegan tzatziki ahead of time?

Yes! Vegan tzatziki actually benefits from some resting time in the fridge so the flavors meld beautifully. Make it a day ahead and keep it chilled until serving.

What’s the best way to toast pita bread?

Toasting pita can be done under a broiler for 1-2 minutes or in a dry skillet over medium heat until puffed and lightly browned. This enhances its flavor and texture, making it more flexible for wrapping the filling.

Final Thoughts

Trying this Vegan Gyros Recipe will introduce you to a whole new world of plant-based Mediterranean cooking that is exciting and deeply satisfying. It’s a fantastic dish to impress friends, enjoy a healthy meal, or simply treat yourself to layers of flavors you didn’t expect from vegan ingredients. So grab those mushrooms and spices, and dive into creating these vibrant gyros that just might become your new favorite!