Vegan Gyros with Mushrooms and Tzatziki

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!

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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