Vegan Gyros (Mushroom)
These vegan gyros are packed with flavor and a delightful mix of textures, thanks to the marinated mushrooms that really steal the show. I love how they bring a taste of the Mediterranean right to my kitchen!
When I first discovered vegan gyros, it felt like a little culinary miracle!
I’ve always loved the hearty, savory flavors of traditional gyros, but turning them plant-based was such a joy.
This recipe is a celebration of mushrooms; their umami richness makes them perfect for this dish.
Plus, the homemade tzatziki is a game changer—I could eat it with a spoon!
My tip?
Marinate the mushrooms for a couple of hours if you can; it really deepens the flavor.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using portobello mushrooms for this recipe because they have such a meaty texture and soak up the marinade beautifully. If you can't find portobellos, you can also use shiitake or even king oyster mushrooms. For the tzatziki, any plant-based yogurt works, but I find almond yogurt to be creamy and refreshing.
Tips & Notes
- •I like to let the mushrooms marinate overnight for even deeper flavor.
- •Don’t skip the dill in the tzatziki—it adds that classic Greek flavor!
Recipe Variations
- •Sometimes I'll add roasted bell peppers or avocado for an extra layer of flavor.
- •You can swap in different herbs for the tzatziki, like mint or parsley, depending on what you have on hand.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the mushrooms in the oven or a skillet, but I recommend enjoying them fresh for the best texture.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Just swap the whole wheat pita for gluten-free wraps or lettuce leaves for a fresh twist.
Can I prepare this in advance?
Absolutely! You can marinate the mushrooms and prepare the tzatziki a day ahead. Just warm the mushrooms and pita right before serving.
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These vegan gyros are packed with flavor and a delightful mix of textures, thanks to the marinated mushrooms that really steal the show. I love how they bring a taste of the Mediterranean right to my kitchen!
Ingredients
Instructions
- 1
In a mixing bowl, whisk together 2 tablespoons of olive oil, minced garlic, oregano, smoked paprika, salt, black pepper, and lemon juice to create a marinade.
- 2
Slice the portobello mushrooms into thick strips and add them to the marinade, making sure they’re well-coated. Let them marinate for at least 30 minutes, or ideally for a couple of hours in the fridge.
- 3
While the mushrooms marinate, prepare the tzatziki. In a bowl, combine the grated cucumber, almond yogurt, chopped dill, garlic powder, and 1/4 teaspoon of salt. Mix thoroughly, then set aside in the fridge to chill.
- 4
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 5
Once the mushrooms are marinated, place them on the prepared baking sheet in a single layer and drizzle with the remaining tablespoon of olive oil.
- 6
Roast the mushrooms for about 20 minutes, flipping halfway through, until they’re tender and slightly crispy at the edges.
- 7
While the mushrooms are roasting, warm the pita bread in the oven for about 5 minutes.
- 8
To assemble the gyros, take a warm pita, layer in the roasted mushrooms, add slices of tomato and red onion, and generously drizzle with the tzatziki.
- 9
Wrap it up, take a big bite, and enjoy the burst of flavors!
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