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Vegan Gyros Recipe

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4.4 from 5 reviews

This Vegan Gyros recipe offers a delicious and healthy plant-based twist on the classic Greek street food. Packed with a flavorful mix of mushrooms and marinated artichokes sautéed with aromatic spices, then baked to perfection, these gyros are served with fresh vegetables and vegan tzatziki, wrapped in warm toasted pita bread. Perfect for a satisfying and wholesome meal that’s both vibrant and easy to prepare.

Ingredients

Main 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

For Serving

  • 6 Pita Breads, toasted
  • Shredded Lettuce
  • Sliced Cucumber
  • Sliced Radishes
  • Sliced Cherry Tomatoes
  • 1 Recipe Vegan Tzatziki

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to get it ready for baking the mushroom and artichoke mixture.
  2. Sauté Onions: Heat olive oil in an oven-proof frying pan or skillet over medium heat. Add the sliced red onion and sauté until softened, about 5-7 minutes.
  3. Add Spices and Garlic: Stir in crushed garlic, cumin, cinnamon, ground cloves, black pepper, and dried oregano. Sauté for about 1 minute until the spices are fragrant and well combined with the onions.
  4. Mix in Tomato Paste: Add the tomato paste to the pan and stir thoroughly to coat the onions and spices evenly.
  5. Add Mushrooms and Artichokes: Incorporate the shredded mushrooms and quartered artichokes into the pan. Cook, stirring occasionally, until softened, about 5-8 minutes.
  6. Add Flavorings: Pour in liquid smoke, dark soy sauce, and maple syrup. Continue to cook and stir until the liquid reduces and the sauce becomes sticky, approximately 3-5 minutes.
  7. Bake the Mixture: Transfer the entire pan into the preheated oven. Bake for 25 minutes to allow the flavors to meld and the mixture to develop a slightly roasted texture.
  8. Prepare Toppings: While the mushroom mixture bakes, prep your pita breads by toasting them. Also, prepare shredded lettuce, sliced cucumbers, radishes, cherry tomatoes, and make the vegan tzatziki sauce.
  9. Assemble the Gyros: Once baked, remove the pan from the oven. Lay a toasted pita flat and spread a generous amount of vegan tzatziki in the center.
  10. Add Fillings: Layer shredded lettuce, sliced cucumber, radishes, and cherry tomatoes on top of the tzatziki. Spoon the baked mushroom and artichoke mixture over the vegetables, then finish with more tzatziki on top.
  11. Fold and Serve: Fold up the edges of the pita around the filling to enclose the contents, then serve immediately and enjoy your tasty vegan gyros!

Notes

  • For best results, use a mix of mushrooms including King Oyster, Shiitake (stems removed), and Shimeji for texture and flavor.
  • You can prepare the vegan tzatziki ahead of time and store it in the refrigerator.
  • If you don’t have an oven-proof skillet, you can transfer the mixture to a baking dish before baking.
  • Adjust the spices according to your taste preference for more or less heat and complexity.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or oven.

Find it online: https://yumntasty.com/vegan-gyros-recipe/