Tempeh Gyros and Tzatziki

Tempeh Gyros and Tzatziki created by januarybride

A vegetarian version of a Greek favorite

Ready In:
5hrs 30mins
Serves:
Yields:
Units:

ingredients

directions

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

@Howiesar
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@Howiesar
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"A vegetarian version of a Greek favorite"

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  1. farmer.lynn
    Tempeh Gyros and Tzatziki Created by farmer.lynn
  2. farmer.lynn
    This turned out great, thanks!
  3. jclarke86
    Amazing recipe!!! It was such a hit- I am truly impressed and will make this a family staple. To make things easier I bought the tzatziki sauce at the store- and it all tasted amazing. Heating the pita bread in the left over sauce was amaze! It was really good! Thank you for sharing!
  4. lilkris505
    This was a HUGE hit with my family! I only had time to marinate about 70 min total, but it really didn't matter. The marinade is amazing, and the tzatziki won rave reviews from my boyfriend and son!! I looked like a rock star chef! ;)
  5. januarybride
    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 wonderful....as good as a gyro salad at my favorite Greek restaurant!
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