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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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


Mushroom Gyro Filling:

  • 12 oz sliced mushrooms , white, or a mix of cremini, white, bella (see notes for other options)
  • 1/2 cup sliced onion
  • 2 tbsp vegan Worcestershire sauce , See notes for subs
  • 4 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 firm tofu , drained
  • 1/2 tsp garlic powder or 1 cloves of garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried dill or 1 tbsp fresh
  • 1/2 English cucumber , peeled and cubed


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


  • 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. 


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


Calories: 220kcal | Carbohydrates: 33g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 351mg | Potassium: 714mg | Fiber: 6g | Sugar: 7g | Vitamin A: 185IU | Vitamin C: 9.2mg | Calcium: 271mg | Iron: 5.5mg