Tempeh Gyros and Tzatziki

A vegetarian version of a Greek favorite
- Ready In:
- 5hrs 30mins
- Serves:
- Yields:
- Units:
Nutrition Information
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ingredients
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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
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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
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Other Ingredients
- 4 -6 Greek pita breads
- olive oil (for cooking)
- lettuce
- tomatoes
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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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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