Tempeh Gyros and Tzatziki
A vegetarian version of a Greek favorite
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INGREDIENTS
NutritionGyro Tempeh
- 4ounces tempeh
- 2chopped garlic cloves
- 1 1⁄2teaspoons dried oregano
- 1teaspoon onion powder
- 1teaspoon salt
- 1teaspoon pepper
- 1⁄2tablespoon garlic
- 1teaspoon thyme
- 4tablespoons olive oil
- 1⁄8teaspoon cinnamon
- 1
Tzatziki
- 1⁄2cup peeled grated cucumber
- 1tablespoon garlic powder
- 1chopped garlic clove
- 1⁄2teaspoon salt
- 1⁄4teaspoon dill weed
- 1⁄2teaspoon mustard powder
- 1cup plain Greek yogurt
- 1⁄2cup sour cream
- 1tablespoon parsley
- 2teaspoons onion powder
- 1tablespoon olive oil
- 1
- 1teaspoon oregano
Other Ingredients
- 4 -6Greek pita breads
-
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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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