Tempeh Gyros and Tzatziki

A vegetarian version of a Greek favorite

• Ready In: 5 hrs 30 mins
• Serves: 4
• Yields: 4-6 gyros

Ingredients

• Gyro Tempeh

• 4  ounces tempeh
• 2  chopped garlic cloves
• 1 1⁄2 teaspoons dried oregano
• 1  teaspoon onion powder
• 1  teaspoon salt
• 1  teaspoon pepper
• 1⁄2 tablespoon garlic
• 1  teaspoon thyme
• 4  tablespoons olive oil
• 1⁄8 teaspoon cinnamon
• 1  teaspoon rice vinegar or 1  teaspoon  other vinegar

• Tzatziki

• 1⁄2 cup  peeled grated cucumber
• 1  tablespoon garlic powder
• 1  chopped garlic clove
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dill weed
• 1⁄2 teaspoon mustard powder
• 1  cup  plain  Greek yogurt
• 1⁄2 cup sour cream
• 1  tablespoon parsley
• 2  teaspoons onion powder
• 1  tablespoon olive oil
• 1  teaspoon rice vinegar or 1  teaspoon  other vinegar
• 1  teaspoon oregano

• Other Ingredients

• 4 -6  Greek pita breads
•  olive oil (for cooking)
•  lettuce
•  tomatoes

Directions

1. To make gyro "meat" cut tempeh into thin strips 1/2 - 1.5 cm in thickness works well.
2. Next make tempeh marinade with all ingredients listed under "Gyro Tempeh".
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. 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. When you are ready to eat, set the Tzatziki out to warm slightly while you cook the tempeh.
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. Remove tempeh from pan, and one at a time heat the pitas over medium heat until warmed on each side.
8. Then layer your gyro (pita, tzatziki and tempeh) as you choose with lettuce, and/or tomato if you like.