Vegan Gyros with Mushrooms and Tzatziki

Vegan Gyros with Mushrooms and Tzatziki. Easy 5 Ingredient Vegan Mushroom Gyro “meat” and 5 Minute Vegan Tzatziki. Vegan Nutfree Recipe. Can be Gluten-free. Jump to Recipe

Wraps and Bowls are my choice of food in Summer and these refreshing Gyros fit right in! Mushrooms are cooked with just 4 ingredients, some vegan worcestershire sauce, shawarma blend, garlic and onion. Once caramelized, they make a flavorful filling for the wraps. Add toppings of choice such as sliced onion, cucumber, tomato and some lettuce or greens. The Tzatziki takes just 5 mins and a few ingredients. Tofu, Garlic, lemon juice, vinegar, salt , dill and cucumber, process and done! Warm up the pita breads, fill up and serve. See Recipe notes to make without tofu.

You can also make a bowl with toasted pita bread and the filling and toppings and tzatziki to dress. Add other dressings such as hummus. There is no added oil in the filling and the tzatziki and the recipe will be oilfree if you use oilfree flatbreads. The gyro filling is easy and so delicious with my homemade shawarma blend. You can also use seitan, soycurls or jackfruit to make the filling. Lets make a big batch of these gyros!

Ingredients for Vegan Gyros with Mushrooms and substitution options

• Sliced white, cremini, bella or mix mushrooms make up the mushroom gyro filling, along with sliced onion and garlic
• Vegan worcestershire sauce, shawarma spice blend(store bought or homemade) add the flavor.  To make your own shawarma blend, see recipe notes
• To sub vegan worcestershire, use a mix of 1 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1/2 tsp garlic powder, 1/4 tsp each of onion powder and cinnamon.
• For the Tzatziki, I use firm tofu as the base. Garlic, lemon juice, vinegar, salt and dill for flavor. Fresh peeled cucumber gets shredded with the tofu to make a delicious tzatziki that can be used as dressing, dip and other applications.
• To make this Gluten-free, use my gluten-free flatbreads instead of pita bread
• To make the tzatziki soy-free: Use 1 cup soaked cashews with a few tbsp of water to make a smooth creamy mixture in a blender, then add grated cucumber. You will need a bit more salt, tang and flavor.
• To make the mushroom filling soyfree: Use a mix of 1 tbsp coconut aminos, 2 tsp balsamic vinegar, 1 tbsp brown sugar, 1/2 tsp garlic powder, 1/4 tsp onion powder and 1 tsp tomato paste/ketchup.

Step Photos:

Slice the mushrooms and onions. Combine in a saucepan with vegan worcestershire sauce, sweetener and shawarma spice. Simmer until mushrooms are tender to preference. Add some water mid way to avoid scorching.

Make the tzatziki by processing the tofu with the garlic, pepper, salt, lemon, vinegar and dill. Once the tofu mixture is smooth, add the cucumber and process to shred the cucumber into the tofu mixture. Taste and adjust and serve.

 Assemble the gyros with warmed pita breads. Top with mushroom mixture, then sliced onion, cucumber, tomato and/or lettuce. A generous helping of the tzatziki. Fold and serve.

More Wraps from the blog

• Samosa Wraps with Spiced chickpeas.
• Breakfast Wraps with Tofu Scramble and spiced potatoes
• Jamaican Jerk Jackfruit, Caribbean Black Bean Wraps
• Spanish Rice, Buffalo Tempeh Wraps
• Cauliflower Sweet Potato Chickpea Wraps with Coconut chutney

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4.86 from 7 votes

Vegan Gyros with Mushrooms

Vegan Gyros with Mushrooms and Tzatziki. Easy 5 Ingredient Vegan Mushroom Gyro "meat" and 5 Minute Vegan Tzatziki. Vegan Nutfree Recipe. Can be Gluten-free

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Course

Cuisine: Mediterranean

Keyword: mushroom gyros, vegan gyros with tzatziki, vegan mushroom gyros

Servings: 3

Calories: 220kcal

Author: Vegan Richa

Ingredients

Mushroom Gyro Filling:

• 12 oz (340.2 g) sliced mushrooms , white, or a mix of cremini, white, bella (see notes for other options)
• 1/2 cup (80 g) sliced onion
• 2 tbsp vegan Worcestershire sauce , See notes for subs
• 4 tsp (3 tsp) shawarma spice blend , see notes for recipe
• 1 tsp sugar or other sweetener
• Optional addins: 2 cloves of garlic minced , salt if needed

Vegan Tzatziki:

• 7 oz (0.5 ) firm tofu , drained
• 1/2 tsp (0.5 tsp) garlic powder or 1 cloves of garlic
• 1 tablespoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon (0.25 teaspoon) salt
• 1/8 teaspoon (0.13 teaspoon) black pepper
• 1 teaspoon dried dill or 1 tbsp fresh
• 1/2 (0.5 ) English cucumber , peeled and cubed

Other

• sliced onion, cucumber, tomato
• chopped lettuce or greens, pickles
• 3 Pita breads

Instructions

• Mushroom Gyro filling: Add everything to a saucepan, cover and cook over medium heat. Add 1/4 cup water to deglaze after 5 mins. Cover and Cook for another 6 to 8 mins or until mushrooms are tender to preference.
• Make your tzatziki: Process the tofu through black pepper in a food processor until smooth. Add a tbsp of water if needed. Add dill and cucumber and pulse until cucumber is evenly chopped. taste and adjust salt, tang. (If using a blender, blend tofu through black pepper until smooth, transfer to a bowl and mix in grated cucumber and dill).
• Slice onions, cucumber and tomatoes if using. Chop up some greens or lettuce. Warm the pita bread on a gas stove (directly on the gas or skillet),or grill
• Assemble: Add greens if using, add the mushrooms, cucumber, onion, tomato and a generous helping of tzatziki. Serve immediately. 
• To store: Store the filling, toppings and tzatziki separately. Refrigerate for upto 3 days. Reheat the filling, warm the pita bread, assemble and serve. 

Notes

Shawarma spice blend: Mix 1.5 tsp cumin powder, 1.5 tsp coriander powder,
1 tsp paprika, 1/3 to 1/2 tsp ground black pepper, 1.5 tsp garlic powder, 
1/4-1/2 tsp ground cinnamon, 1/2 tsp ground cardamom,
1/8 tsp each ground cloves, nutmeg, allspice

• To make this Gluten-free, use my gluten-free flatbreads instead of pita bread
• To make the tzatziki soy-free: Use 1 cup soaked cashews. You will need a bit more salt, tang and flavor.
• To make the mushrooms soyfree: Use a mix of 1 tbsp coconut aminos, 2 tsp balsamic vinegar, 1 tbsp brown sugar, 1/2 tsp garlic powder, 1/4 tsp onion powder and 1 tsp tomato paste/ketchup.

Variations: You can use other fillings instead of mushrooms, such as soycurls, shredded seitan, shredded jackfruit. Add 1/2 cup water with the ingredients and simmer for 10+ mins until the sauce mixture thickens. Add more sauce, flavor if needed. For Jackfruit, spread the cooked mixture on a baking sheet to bake for 10-15 mins to dry out for better texture. 

Nutrition is for 1 gyro, includes pita bread

Nutrition

Nutrition Facts

Vegan Gyros with Mushrooms

Amount Per Serving

Calories 220 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 351mg15%

Potassium 714mg20%

Carbohydrates 33g11%

Fiber 6g25%

Sugar 7g8%

Protein 13g26%

Vitamin A 185IU4%

Vitamin C 9.2mg11%

Calcium 271mg27%

Iron 5.5mg31%

* Percent Daily Values are based on a 2000 calorie diet.