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A front view of vegan gyros on a wooden board

Vegan Gyros

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.
Course Main Course
Cuisine Greek
Keyword gyros, gyros recipe, gyros sandwich, vegan gyros
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 125kcal
Author Gunjan



  • 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

For zucchini

  • 1 cup chopped zucchini (or 1 medium zucchini)
  • Pinch of salt
  • 1/4 tsp crushed black pepper
  • 1 tsp lemon juice

For serving


  • 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.
    mushrooms on baking sheet
  • 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.
    baked stuffings
  • 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


Calories: 125kcal | Carbohydrates: 9g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 867mg | Potassium: 114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg