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    You are in: Home / Recipes / Tempeh Gyros and Tzatziki Recipe
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    Tempeh Gyros and Tzatziki

    Tempeh Gyros and Tzatziki. Photo by JanuaryBride

    1/1 Photo of Tempeh Gyros and Tzatziki

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    5 hrs

    30 mins

    Howiesar's Note:

    A vegetarian version of a Greek favorite

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    Serves: 4



    Units: US | Metric

    Gyro Tempeh


    Other Ingredients


    1. 1
      To make gyro "meat" cut tempeh into thin strips 1/2 - 1.5 cm in thickness works well.
    2. 2
      Next make tempeh marinade with all ingredients listed under "Gyro Tempeh".
    3. 3
      Pour the marinade over the tempeh, make sure all surfaces are covered and place in fridge to marinate for at least 4 hours, preferably overnight.
    4. 4
      Next, make Tzatziki- combine all ingredients listed under Tzatziki. Stir well and also place in fridge to sit for at least 4 hours, preferably overnight.
    5. 5
      When you are ready to eat, set the Tzatziki out to warm slightly while you cook the tempeh.
    6. 6
      Heat a large skillet with 3-4 tbsp olive oil and heat over medium, once heated place tempeh strips in and let them cook until each side is golden brown.
    7. 7
      Remove tempeh from pan, and one at a time heat the pitas over medium heat until warmed on each side.
    8. 8
      Then layer your gyro (pita, tzatziki and tempeh) as you choose with lettuce, and/or tomato if you like.

    Browse Our Top Tempeh Recipes

    Ratings & Reviews:

    • on June 25, 2013


      10 STARS!!!! I made it exactly as written except I cut the tempeh in thinner strips. Absolutely delish and we served this in a wrap with some lettuce, tomato and red bell pepper along with a sprinkling of feta. Loved every bite!!! The tempeh was crispy and super flavorful. And the sauce was out of this world. . .even the minute after I made it!!! Make sure you squeeze the moisture out of your grated cucumber. UPDATE: for the leftovers, I made this into a salad, using iceberg lettuce, some tomato, green onion, green bell pepper, red bell pepper, cucumber....all tossed in just a tiny bit of red wine vinaigrette and then topped with feta, the leftover tempeh, and topped with the tzatziki sauce. This was over the type good as a gyro salad at my favorite Greek restaurant!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2011


      I only made the tempeh. The texture worked well for a gyro. I didn't have onion powder, so I grated some onion. I thought the flavor of this was good, but too salty. If I make it again, I will use less salt.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2010


      This was a big time we make it we're going to double the recipe. Served with the yogurt sauce, this really does resemble a gyro (although, admittedly, it has been a while since I had the meat version). Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Tempeh Gyros and Tzatziki

    Serving Size: 1 (159 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 449.9
    Calories from Fat 238
    Total Fat 26.5 g
    Saturated Fat 6.4 g
    Cholesterol 14.9 mg
    Sodium 1223.9 mg
    Total Carbohydrate 42.5 g
    Dietary Fiber 2.4 g
    Sugars 2.2 g
    Protein 12.4 g

    The following items or measurements are not included:

    rice vinegar

    Greek yogurt

    rice vinegar

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