These Greek inspired Vegan Gyros are so delicious, satisfying and yet protein rich. Its baked and made with the combination of tempeh, mushrooms, zucchini, salads and lots of homemade tzatziki sauce.
Since, I discovered this recipe, I have been enjoying it frequently. In fact, almost every weekend I simply place everything in a sheet pan and bake them. It has become our favorite family meal.
Out of excitement and love for these vegan gyros, I decided to click few images and share it with you all. So that, you can also enjoy this family meal with the same smile and laughter as my family.
I agree this recipe has a long list of ingredients but I promise the end result would be worth all the efforts.
Ingredients for Vegan Gyros
Crushed black pepper
Red bell pepper
How to make Vegan Gyros
Firstly, I boiled some water and cooked sliced tempeh in it for few minutes. Then, I drained it and cooled under the running cold water.
Immediately, I mixed all the marinade ingredients in a mixing bowl and rubbed each tempeh slice in it. Then, I placed them on the prepared sheet pan/baking sheet.
Secondly, in the same mixing bowl I tossed sliced shitake mushrooms and placed them on the second corner of the sheet pan/baking sheet.
Next, in the same mixing bowl, I tossed all the zucchini ingredients and placed them on the last third side of the sheet pan/baking sheet.
Then, I placed the sheet pan in the oven and baked it for 45 minutes at 400-degree Fahrenheit.
Later, I placed it on the flat surface and warmed up a pita bread. Then, I placed the pita bread on a plate and at its center I filled it with tempeh, followed by mushrooms and lastly zucchini.
After this, I drizzled lots of vegan tzatziki over it and stuffed the wrap with lots of salads. Lastly, I rolled it up in a wrap form and served it immediately.
Voila! It simply tasted outstanding. Even though we were full but its taste lingered for a while making us wanting more of these vegan gyros.
- Its important to not disturb tempeh slices while under the running cold water so as to avoid breaking.
- While marinating, rub tempeh slices generously with marinade.
- It is important to scrap all the leftover marinade from the mixing bowl while tossing zucchini to get that extra punch of flavors.
- Furthermore, start warming up pita breads just when you are ready to serve or they may get hard while sitting.
The baked stuffing can be refrigerated in an air tight container for about 3 weeks. Simply toast them in the toaster oven or re-bake them in the oven before serving.
Yes, traditionally pita bread is vegan
I have linked to my homemade vegan tzatziki below in the ingredients and in the notes for your convenience. It works really well in this recipe.
I have included some oil in the marinade and sprayed cooking spray on the parchment but otherwise I have not used oil very heavily unlike the traditional way. Pita bread is definitely white carb. However, you get whole wheat or whole grain pita breads as well to make this gyro healthier.
Vegan Tzatziki sauce that I used in this recipe is also oil free and low in calories. To make this recipe low carb, simply wrap the stuffing in lettuce and enjoy it as lettuce wrap.
However, overall, this recipe in itself is healthier comparatively and there are alternate ways to make it even healthier.
It’s a medley of warm spices along with fermented tempeh. The chewy shiitake mushrooms gives it a meaty texture. Zucchini adds the fiber and little extra bite to it. With the addition of salads and tzatziki this gyro tastes like tangy, salty and a balanced flavor of all the spices complimenting the softness of pita bread.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because we would love to see what you cooked.
Also, if you are looking to explore more delicious recipes of mine then you may check out my cookbooks.
- 1 tbsp dried oregano
- 1/4 tsp ground cloves
- 1 tsp onion powder
- 1 tsp dried garlic
- 1/4 tsp cumin powder
- 1/4 tsp cinnamon powder
- 1/2 tsp crushed black pepper
- 1 tbsp dried parsley
- 1 tbsp dried thyme
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 tsp tomato paste
- 2 tbsp soy sauce
- 1/2 tsp paprika
- 1/8 cup vegetable stock
- 2 tsp lemon juice
- 1 8 oz pack of tempeh (sliced into 1/4 inch)
- 1 5 oz pack of sliced shiitake mushrooms
- 1 cup chopped zucchini (or 1 medium zucchini)
- Pinch of salt
- 1/4 tsp crushed black pepper
- 1 tsp lemon juice
- 6 pita bread
- vegan tzatziki
- sliced red onion
- sliced red bell pepper
- Preheat oven at 400-degree Fahrenheit and prepare a baking sheet with a greased parchment paper. In a mixing bowl combine all the marinade ingredients (except tempeh and mushrooms). Mix it well until all the spices and well blended.
- Bring about 3 cups pf water to a boil and drop tempeh slices in it. Let it boil for 2-3 minutes and drain using a colander. Place the colander with tempeh under cool running water for 30 seconds.
- Now, take each slice of tempeh and rub them nicely on all sides with the marinade.
- Then, place each tempeh on one side of the sheet pan/baking sheet.
- Then,in the same mixing bowl, toss shiitake mushroom with the leftover marinade.
- Now, place the mushrooms on the second side of the baking dish.
- In the same mixing bowl combine all the ingredients for zucchini and mix well by along with scraping the leftover marinade or any spices.
- Then,place them on the third side on the baking dish.
- Place the baking dish in the middle rack of the oven and bake it for 45 minutes. Take it out place it on a flat surface.
- Now, warm up the pita bread and place 3-4 tempeh slices at its center. Then, place about 2 tbsp of mushrooms, followed by a tablespoon of zucchini. Then, top it with tzatziki sauce.
- Now, lettuce, onions and red bell pepper.
- Then, roll it gently and wrap in a butter paper,parchment paper or simply in aluminum foil so the wrap does not fall apart.Serve immediately.
- For stove top option: follow steps 1-3. Then, heat 2 tbsp olive oil in a skillet and place each marinated tempeh slice in it. Cook until golden in color and then gently flip them over. Cook again for few minutes or until nicely cooked. Take it out in a bowl. Then, follow step 5 and immediately saute mushrooms in the same skillet until brown in color (do not add more oil). Take them out in a separate bowl. Then, follow step 7 and saute zucchini in the same skillet for few minutes or until nicely cooked. Take them also in a separate bowl. Now, follow steps 10-12.
- Make sure to boil tempeh and cool them down with cold water to do away with its bitterness.
- Store the leftovers – The stuffing can be ahead of time and refrigerated in an airtight container for about 3 weeks. Simply rebake them or toast them in a toaster oven in a baking sheet fill them in pita read.
- I used my homemade vegan tzatziki for this recipe and it worked excellently. However, you may use a store bought one as well.
- I have included the nutritional value of the baking procedure. If you plan to make this on stove top the calories may vary slightly.
- I have provided nutritional value without pita bread in this recipe. Here are the varied nutritional information: With pita = Cal 265 fat 6g carb 38g protein 15g With pita and tzatziki = Cal 287 fat 6g carb 38g protein – 15g