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    Home » main course

    Vegan Gyros with Mushrooms and Tzatziki

    Published: Jun 13, 2019 · Modified: Jun 13, 2019 by Richa 24 Comments

    Jump to Recipe   Print Recipe

    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

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

    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!

    Vegan Gyros on wood board

    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.


    Ingredient for our Vegan Gyros with Mushrooms in Bowls Mushrooms and shawarma spice in a saucepan for out Vegan Mushroom Gyro.

    Mushrooms and sauce in saucepan for our Vegan Gyros #VeganGyros

    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.

    Ingredients for Vegan Tzatziki for our Vegan Mushroom Gyros Vegan Tzatziki in a food processor  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. Assembly of Vegan Gyros with Mushrooms on Wood Board Assembly of Vegan Gyros with Mushrooms and tzatziki on Wood Board Vegan Gyros with Mushrooms and Tzatziki. Easy 5 Ingredient Vegan Mushroom Gyro "meat" and 5 Minute Vegan Tzatziki. #Vegan #Nutfree #Recipe #VeganRicha #VeganGyros #mushroomGyros Can be Gluten-free

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    • Cauliflower Sweet Potato Chickpea Wraps with Coconut chutney

    Vegan Gyros with mushrooms on wood board

    Vegan Gyros with Mushrooms and Tzatziki. Easy 5 Ingredient Vegan Mushroom Gyro "meat" and 5 Minute Vegan Tzatziki. #Vegan #Nutfree #Recipe #VeganRicha #VeganGyros #mushroomGyros Can be Gluten-free
    Print Recipe
    4.91 from 10 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.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. samar

      November 09, 2020 at 3:02 pm

      5 stars
      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 🙂

      Reply
      • Vegan Richa Support

        November 10, 2020 at 9:18 am

        sounds like everyone was pleased! thanks you stopping by

        Reply
    2. Jeff Scott

      July 28, 2020 at 7:10 pm

      This recipe is great I made them tonight I will definitely make them again

      Reply
      • Vegan Richa Support

        July 28, 2020 at 7:56 pm

        Excellent ! thanks for travelling to greece with me

        Reply
    3. Lori

      July 13, 2020 at 6:38 pm

      5 stars
      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.

      Reply
    4. Michaelann

      June 26, 2020 at 5:55 pm

      5 stars
      This was awesome!!!! Even my Greek, meat eating husband liked it. I would use less sweetness next time, but definitely will make again.

      Reply
    5. Sherrie Maebrae

      April 20, 2020 at 4:14 pm

      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 .

      Reply
    6. Gina

      January 28, 2020 at 7:17 pm

      4 stars
      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.

      Reply
      • Richa

        January 29, 2020 at 11:46 am

        maybe use half non dairy yogurt

        Reply
    7. ada

      July 15, 2019 at 3:40 pm

      Can I freeze some of my tzatziki sauce for later?

      Reply
      • Richa

        July 15, 2019 at 9:02 pm

        it might get too watery on thawing after freezing

        Reply
    8. Jennifer

      July 03, 2019 at 7:16 am

      5 stars
      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+!

      Reply
      • Richa

        July 03, 2019 at 9:25 am

        awesome!!

        Reply
    9. Emily

      June 19, 2019 at 5:55 pm

      5 stars
      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!

      Reply
      • Richa

        June 19, 2019 at 10:16 pm

        AWesome! Thanks!

        Reply
    10. Liz

      June 19, 2019 at 11:44 am

      How long could the tzatziki last in the fridge? This looks soooo amazing!!!

      Reply
      • Richa

        June 19, 2019 at 11:55 am

        4 days.

        Reply
    11. Larissa

      June 15, 2019 at 11:17 am

      5 stars
      Such a tasty and quick lunch! Love this recipe

      Reply
      • Richa

        June 15, 2019 at 11:40 am

        thanks!

        Reply
    12. Abbeba

      June 15, 2019 at 6:32 am

      5 stars
      Thank you for providing substitutions. I am on a soy-free diet. Can’t wait to try this.

      Reply
    13. Laura

      June 13, 2019 at 9:35 pm

      5 stars
      This was easy once I made the Seasoning. I also used shredded red cabbage for crunch to boost nutritional antioxidants for today.

      Reply
      • Richa

        June 13, 2019 at 10:49 pm

        Awesome!!

        Reply
    14. Milwaukee Matzen

      June 13, 2019 at 4:16 pm

      5 stars
      Can’t wait to try these out!

      Reply
      • Richa

        June 13, 2019 at 7:08 pm

        Thanks!

        Reply

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