Satisfy your cravings with vegan gyros made with tempeh, fresh veggies, and tangy tzatziki sauce. A healthy twist on the Greek classic!
You can also use portobello mushrooms to make this recipe. Just as easy, but with a slightly different texture. Make one or even both for a perfect family meal!
This recipe was originally published on 2/27/2014
This vegetarian gyros twist on the meat based original is a great choice for meatless Monday. Keep it dairy free using my amazing vegan tzatziki sauce.
Ingredients
When it comes to the best vegan Greek food, gyros must be part of the discussion! This homemade gyros recipe ditches the meat and uses plant based ingredients instead.
For the vegan gyro meat choose either:
- Tempeh
- Portobello mushrooms
For the gyros marinade:
- Garlic
- Greek oregano (use regular oregano if you don't have Greek)
- Dried thyme
- Lemon juice
- Tamari (or soy sauce for a non gluten free version)
- Sea salt
- Ground black pepper
- Veggie broth
Load the sandwich with:
- Pita bread
- Tomatoes
- Red onion
- Lettuce (optional, not a traditional topping)
- Vegan Tzatziki
- Oven Fries (optional)
There are so many ways to make a gyro. In addition to tempeh and mushrooms, there are loads of options. Here's what I found when I did a search:
How to Make Vegan Gyros
This mushroom or tempeh gyro sandwich recipe is an easy build your own dinner idea. Follow these steps to get them done with little prep:
- Marinate the tempeh or mushrooms.
- See the recipe card for detailed instructions on preparing the tempeh for marinating.
- Bake the marinated tempeh or mushrooms.
- Meanwhile prepare the toppings.
- Build the gyro sandwiches and enjoy!
What to Serve With Gyros
Now that you know how to make gyros they'll likely be on your regular menu rotation. The gyro seasonings will pair great with any of these vegan Greek recipes:
Extra toppings:
- Gyros sauce - we prefer the classic choice of tzatziki, but you could also use hummus, tahini sauce, ranch, or sour cream.
- Olives
- Cucumbers
- Bell peppers
- Pepperoncini
- Cheese - for a vegetarian gyro add any cheese you like, to keep this recipe vegan use dairy free feta
- Hot sauce
Serve as a meal along with:
- Greek Salad
- Green salad with Greek dressing
- Greek Farro Salad
- Roasted Greek Lemon Potatoes
- Grilled Veggie Kabobs
- Yemista (Stuffed tomatoes and peppers)
More Uses For Vegan Gyro Meat
This easy gyro recipe can be used for more than pita sandwiches! Try using the vegan gyro meat in any of the following ways:
- In a sliced bread sandwich or wrap
- As a pizza topping
- On top of fries
- Add to pasta salad or this Orzo Salad
- In a bowl
- On mac and cheese
- As part of a mezze platter
Meal Prep and Storage Tips
- Marinate the tempeh or mushrooms the night before.
- You can even cook the marinated tempeh or mushrooms up to 2-3 days in advance.
- Store cooked tempeh in the refrigerator for up to 3 days.
- Cooked mushrooms will keep in the fridge for up to 5-7 days.
- Slice the toppings up to 2 days ahead of time.
- Make the tzatziki up to 5 days in advance.
- Reheat the vegan gyro meat in a pan on the stove with a little olive oil, or in the microwave until heated through.
Common Questions
It depends on what the gyro consists of, and what your definition of healthy is. Using lamb or beef results in high saturated fat, whereas loading up a gyro with plant based fillings will not have as much fat. Keep your toppings fresh for a healthy gyro sandwich.
The meat itself is gluten free. However, the seasonings (especially store bought) may contain gluten so make sure to check the label.
A gyro (pronounced "YEE-roh" or "ZHEE-roh") is a popular Greek dish that typically consists of seasoned meat, usually lamb, beef, or a combination of the two, cooked on a vertical rotisserie. The meat is typically thinly sliced and served wrapped in a warm pita bread or flatbread along with toppings.
Vegan Gyros (Tempeh or Mushrooms)
Ingredients
- 8 oz tempeh (package in block form), or use two portobello mushrooms very thinly sliced
Marinade:
- 1 ½ teaspoons garlic , finely chopped
- 2 teaspoons Greek oregano , use regular oregano if you don't have Greek
- 2 teaspoons dried thyme
- 2 tablespoons lemon juice
- 2 tablespoons Tamari , low sodium if needed (or soy sauce for non gluten free version)
- ½ teaspoon sea salt , see notes
- ¼ teaspoon ground black pepper
- 1 cup veggie broth , low sodium if needed
To serve:
- 8 pita bread
- 2 fresh tomatoes , sliced
- ½ red onion , sliced
- 2 cups lettuce , sliced (optional, not a traditional topping)
- Vegan Tzatziki
- Oven Fries , optional but so good
Instructions
Marinating the tempeh (you can do this first before you prep everything else or the day before for maximum absorption and flavor):
- Cut the block of tempeh in half width wise so it makes two shorter blocks.
- Boil or steam in a pot of water for about 20 minutes. This cuts the bitterness from the tempeh.
- Meanwhile, make marinade by combining everything in a large container or large ziplock bag.
- Once the tempeh is done, allow to cool. Then cut into thin slices, about ⅛ inch thick. Using a very sharp knife will make this easier.
- Add thinly sliced tempeh into the marinade and allow it to soak for at least 4-6 hours, overnight is best.
- If using mushrooms then put thin slices right into marinade.
Once tempeh (or mushrooms) is ready:
- Preheat oven to 350 F (175 C).
- Take tempeh slices out of the marinade (save it!) and spread them out in a thin layer in a 9 x 13 baking dish. Do this with mushroom slices too but no need to save the marinade.
- Gently pour about ¼ cup of the marinade over the tempeh slices.
- Bake for 30-35 minutes or until the edges are brown.
- Meanwhile you can prep the tomatoes, red onion, lettuce and make tzatziki if you haven't yet. If you use potatoes then make sure to make them as well, they take a while to bake so you may want to do this first.
- Once tempeh (or mushrooms) is done, remove from oven and cover with foil to keep warm. Set aside.
- Warm the pita bread in a damp towel for 2-3 minutes in the microwave to soften.
- Build your gyros with the tempeh gyro slices, potatoes (if using), tomatoes, red onion and lettuce if preferred.
- Drizzle tzatziki over the top and devour!
Notes
- Adjust the amount of salt based on your taste. You may need more or less depending on what broth and Tamari/soy sauce you use.
- You can substitute garlic powder for fresh garlic if you don't have it, but the fresh garlic yields a more authentic flavor.
- Nutrition info is for baked tempeh only.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Becky
Do you think this recipe would work with soy curls by Butler Foods? We really miss gyros! Thanks 🙂
veggiesdontbite
Hi Becky! I have never had or worked with soy curls so I honestly have no idea! If they act much like tempeh I don't see why not! Let me know!
Chelsea
Should the marinade with tempeh be refrigerated while it's soaking? Or just on the countertop?
Also, the marinade smells amazing and I can't wait to try these gyros. Amazing recipe!
veggiesdontbite
Hi Chelsea! So sorry but I was out of town and am just seeing your message. Either way is fine. I put it in the fridge. How did they turn out??
Faye
I made the gyros. They were not the greasy yummy ness I would normally go and buy. They were darn good vegan replacements. They were so good I ate 2.
veggiesdontbite
Hi Faye! So good to hear! They are definitely meant to hit that craving but in a much healthier way so I am thrilled to hear you liked them enough to eat 2!! Thanks so much for giving them a try!
Kitty
Hi! I’m a relatively new vegan, a long time celiac, and a mess in the kitchen. I was excited to see you stated your recipes are vegan and gluten free. Many call for tortillas and this one calls for pita. I have yet to find a decent gf tortilla and have never found gf pita. Can you recommend a sub for pita or better, do you know of a brand? I am quite limited in the kitchen due to a disability so I would be grateful to have the option of purchasing over having to make my own if there is such a thing. Love your site!!
veggiesdontbite
Hi Kitty! So happy to have you here! My go to brand for gluten free is the BFree brand. https://us.bfreefoods.com Check them out! They have a store locator too. It's the best I have tried so far, although we often do sprouted wheat because we don't have the celiac issue. But I bet you love these ones!
Kitty
Wonderful! Thanks for your help! So happy I found you! 🙂
Traicetrak
I'm so excited to try this! I've been craving gyros for some reason lately.
veggiesdontbite
Ha! I crave them all the time, lol!! I hope you like them as much as we do!
The Vegan 8
Girl, I'm so confused, I thought this was a new recipe that came through but I see comments from 2014 above, am I losing my mind, LOL?! Regardless, these look insane and full of flavor. Love that you added tempeh! I love tempeh now, so so good. I have never had a gyro though, can you believe that?? But judging by all of these delicious flavors and marinade, I know it's good! My mouth is watering!
veggiesdontbite
HAHAHAHA! Sorry to confuse you. I have been going through and updating old recipes. Reshooting the ugly old photos and updating the recipe with little tweaks to make it even better. So it's technically an "old" recipe that has gotten a bit of a makeover. It happens when you get old, a little upkeep never hurt. LMAO!! Thanks girl! You'd love it!!
Cassie Thuvan Tran
Yum yum yum! I've never had a gyro before, but I have always wanted to! These gyro wraps look absolutely incredible--I would love to dig into one right now!
veggiesdontbite
Thank you Cassie!! I loved gyros before we changed out diet so I knew I needed to fill that void!
Maria Koutsogiannis
I'm a sucker for a good Greek inspired recipe and this looks delicious!
veggiesdontbite
Thanks Maria! This is a huge hit in our house and hits that gyro craving quite well!
JD
These are so good. It’s crazy that the flavor is so much like the traditional. I usually get meatless gyros with all the veggies and fries so I love having a “meaty” option!
Mandie S
I made this last night and it was so good...I can't wait to make it again!! The tzatziki sauce is addictive; I had some leftover, so tonight I just poured it over cucumber, avocado and tomato stuffed in a pita with some black pepper. Such a wonderful treat. Thank you for sharing 🙂 Yum!
veggiesdontbite
So glad to hear! I love the Tzatziki as a dip for so many things. Thanks for sharing!
Becca J
Great Yummy Wonderful!!! Thank You!!
veggiesdontbite
Thank you for following!
Heidi Minett
These look so good! Does your wonderful Greek mother have a recipe for the bread? 🙂
veggiesdontbite
Thank you so much! Unfortunately she does not have a recipe for pita bread, however she has many more amazing recipes that I will be posting about in the future!
feedmecolor
Oh my gosh these look delicious! Thanks so much for sharing- yum!
veggiesdontbite
Thank you so much! You're welcome!
afreshsliceofrye
This looks absolutely phenomenal. I loved Gyros when I was a meat-eater, so I am definitely going to try this!
veggiesdontbite
Thank you so much! I felt the same way when I saw the idea. Since I am 100% greek, this was a definite must try for me. Luckily they turned out great! Let me know how you like them.
Chris
Just made these for dinner tonight. Amazing! And the Tzatziki!!!
veggiesdontbite
Awesome!! So happy you liked them!
afreshsliceofrye
Reblogged this on afreshsliceofrye.