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
Vegan Gyros with Mushrooms
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
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.
Nutrition
samar
My picky as hell omni family enjoyed this! For the “meat” we did half mushrooms and half gardein chicken and it was a hit!
Thank you 🙂
Vegan Richa Support
sounds like everyone was pleased! thanks you stopping by
Jeff Scott
This recipe is great I made them tonight I will definitely make them again
Vegan Richa Support
Excellent ! thanks for travelling to greece with me
Lori
You are my go-to recipe creator. I’ve only commented a couple times over the years, but I kid you not, everything I make from your recipes has been delicious. This was no exception. I didn’t have any dill (still pretty much sheltering at home these days) but didn’t miss it. Thank you so much for healthy, easy and delicious recipes.
Michaelann
This was awesome!!!! Even my Greek, meat eating husband liked it. I would use less sweetness next time, but definitely will make again.
Sherrie Maebrae
OMG…. I am your biggest fan and have been for years …. I have both your books and have made almost everything ….. but these gyros….. they are the bomb…. best gyro recipe since going vegan .
Gina
I made this today. I used to love tzatziki, but this didn’t have enough flavor for me. I added a whole English cucumber, lots more dill and way more lemon. The taste was missing something, not sure what it was, but tasted good as a topper on the mushrooms mixture. Just wouldn’t use it as a dip. Mushroom mixture was really good! I think pickled onions would be really good on top.
Richa
maybe use half non dairy yogurt
ada
Can I freeze some of my tzatziki sauce for later?
Richa
it might get too watery on thawing after freezing
Jennifer
These gyros were so flavorful! The spice blend was perfection. I used your cauliflower flatbread in place of the pita, and it turned out A+!
Richa
awesome!!
Emily
I have missed a good gyro since becoming plant-based soo was thrilled to find the recipe. Wow! It sure delivered! The mushrooms were great, the sauce was great, it really hit the spot! Thank you for sharing!
Richa
AWesome! Thanks!
Liz
How long could the tzatziki last in the fridge? This looks soooo amazing!!!
Richa
4 days.
Larissa
Such a tasty and quick lunch! Love this recipe
Richa
thanks!
Abbeba
Thank you for providing substitutions. I am on a soy-free diet. Can’t wait to try this.
Laura
This was easy once I made the Seasoning. I also used shredded red cabbage for crunch to boost nutritional antioxidants for today.
Richa
Awesome!!
Milwaukee Matzen
Can’t wait to try these out!
Richa
Thanks!