Description
Delicious and savory Vegan Tempeh Gyros packed with Mediterranean flavors, served with fresh veggies and creamy vegan tzatziki sauce wrapped in warm pita bread. Perfect for a satisfying plant-based meal.
Ingredients
8 ounces tempeh, sliced into thin strips
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
4 large pita breads
1 cup cherry tomatoes, halved
1 medium cucumber, thinly sliced
1/2 small red onion, thinly sliced
1 cup shredded lettuce
1/4 cup fresh parsley, chopped
1 cup unsweetened vegan yogurt (such as coconut or soy-based)
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
1 clove garlic, minced
1/4 teaspoon salt (for tzatziki)
1/8 teaspoon ground black pepper (for tzatziki)
Instructions
In a medium bowl, combine smoked paprika, dried oregano, ground cumin, garlic powder, onion powder, black pepper, and salt.
Add the sliced tempeh to the bowl and toss with olive oil and the spice mixture until all pieces are evenly coated.
Heat a large non-stick skillet over medium heat. Add the seasoned tempeh strips and cook for 3-4 minutes on each side until golden brown and slightly crispy. Remove from heat.
Prepare the vegan tzatziki sauce by combining vegan yogurt, lemon juice, fresh dill, minced garlic, salt, and black pepper in a small bowl. Mix well and refrigerate until ready to use.
Warm the pita breads in a dry skillet over medium heat for about 1 minute on each side or wrap in foil and heat in a 350°F oven for 5 minutes.
To assemble each gyro, spread 2-3 tablespoons of vegan tzatziki sauce on the center of a warm pita bread.
Layer with shredded lettuce, sliced cucumber, cherry tomatoes, red onion, and cooked tempeh strips.
Sprinkle chopped fresh parsley on top and drizzle with additional tzatziki sauce if desired.
Fold the pita bread over the filling and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes