8 Best Vegan Gyros Recipes For Your Kids

8 Best Vegan Gyros Recipes For Your Kids

You haven't truly lived until you've enjoyed a gyro if you've never had the pleasure. Gyros, a famous Greek street snack, are typically made with pita bread (or a similar type of warm, chewy flatbread), which is then lavishly stuffed with some protein (often lamb or pork), fresh tomatoes, and onions.

When the dish is complete, drizzle creamy tzatziki sauce over it. At first glance, gyros may not seem particularly vegan-friendly.

We know that much. Several plant-based versions of this delectable street dish have just as much umami flavour and protein as the originals.

You'll find some amazing gyro recipes in this article. Let's get started!!

1. Portobello Gyros With Hemp Tzatziki

By eating these gyros with raw tzatziki, you can indulge in the mouthwatering flavours of Greek food without any meat or dairy.

Warm pita bread rolls around meaty Portobello mushrooms before being served with a hemp-based, creamy tzatziki sauce. Talk about a blast of umami and flavour.

Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes | Servings: 2

Ingredients For The Gyros

• Portobello caps: 2, sliced
• Vegan Worcestershire sauce: 2 tablespoons
• Cumin: 1 teaspoon
• Maple syrup: 1 teaspoon
• Hemp tzatziki: ½ cup
• Pita bread.

Ingredients For The Hemp Tzatziki

• Hemp seeds: 1 cup
• Garlic: 2-3 cloves
• Lemon juice: 2 lemons
• Tahini: 2 heaping tablespoons
• Persian cucumbers: 2-3
• Fresh mint: 1 tablespoon, chopped
• Fresh parsley: 1 tablespoon, chopped
• Fresh dill: 1 tablespoon, chopped
• Water: 4 tablespoon

Method For The Gyros

1. Mix the Worcestershire sauce, cumin, and maple syrup in a small bowl. The marinade is poured over the Portobello slices and carefully stirred. It takes about 15 minutes to make the hemp tzatziki.
2. Place a skillet on low heat. For 4-5 minutes, sauté the mushrooms in a little water or cooking oil. To avoid sticking, constantly stir. Remove from heat and allow it to cool for two to three minutes.
3. Warm two pitas on a skillet for 10-15 seconds on each side. Add ¼ of the vegan Tzatziki to each pita before dividing the portobello gyros between them.

Method For The Hemp Tzatziki

1. Make small cuts in the cucumbers. Use a blender or food processor to combine hemp seeds, tahini, minced garlic, lemon juice, and water—a smooth, creamy finish after processing or blending. Add 1 tablespoon of water at a time to achieve the proper consistency.
2. After stirring, add the herbs and cucumber pieces.
3. Serve immediately or store in the fridge in an airtight container for 2-3 days.

2. Tempeh Gyros With Tofu Tzatziki

You can prepare succulent, alluring vegan gyros at home without using animal fat, odd mixtures of meat-like ingredients, or the persistent concern about how long that conical slab has been slowly revolving on its spit. They call it tempeh. Plus, a lot of garlic.

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 4

Ingredients For The Tempeh Marinade

• Tempeh: 8 oz
• Garlic: 2 cloves, minced
• Dried oregano: 1½ teaspoons
• Dried onion flakes: 1 teaspoon
• Salt: 1 teaspoon
• Ground black pepper: 1 teaspoon
• Garlic powder: 1 teaspoon
• Dried thyme: 1 teaspoon
• Vegetable broth: 4 tablespoons
• Bragg Liquid Aminos: 2 tablespoons
• Rice wine or white wine vinegar: 1 teaspoon
• Lemon juice: ½
• Wheat chipotle tortillas or whole wheat pitas: 4

Ingredients For The Tofu Tzatziki

• Silken tofu: 1¼ cup
• Garlic powder: ½ tablespoon
• Salt: ¼ teaspoon
• Dill weed: ½ teaspoon
• Mustard powder: ¼ teaspoon
• Dried onion flakes: 1 teaspoon
• Vegetable broth: 1 tablespoon
• Rice wine or white wine vinegar: 1 teaspoon
• Lemon juice: ½

Ingredients For The Lemon-Dill Roasted Potatoes

• Red potatoes: 5-6 small, diced
• Vegetable broth: ½ cup
• Soy sauce: 1 tablespoon
• Garlic powder: ¼ teaspoon
• Garlic: 2 cloves, minced
• Dill weed: ¼ teaspoon
• Lemon zest: 1 lemon
• Salt and pepper to taste

Method For The Tofu Tzatziki And Marinade

1. Instead of tempeh, place the marinade ingredients in a small dish and whisk to incorporate. Add the tempeh slices and marinate for a few hours or overnight, rotating the tempeh pieces occasionally.
2. Place all the ingredients for the Tzatziki (except for the cucumber) in a food processor and blend until smooth.
3. Add the diced cucumber, pour the mixture into a container, and refrigerate it for a few hours.
4. Remove the Tzatziki from the refrigerator to remove the chill before serving. To reheat the tortillas or pitas, wrap them in foil and place them into the oven at low temperature.
5. Prepare the gyros by heating a skillet and adding a few drops of vegetable stock. While browning the tempeh, add a little bit of additional broth or water as needed.
6. Put your gyros together. Add chopped tomatoes, Kalamata olives, red onion, and parsley to the tortillas or pitas.

Method For The Lemon-Dill Roasted Potatoes

1. Preheat your oven to 425°F.
2. Combine the lemon juice, potatoes, vegetable broth, soy sauce, garlic powder, and garlic cloves in a baking dish. Bake for about 30 minutes, tossing the potatoes occasionally until they are very soft.
3. Add the lemon zest, dill, salt, and pepper as soon as you remove them from the oven. Serve with tempeh gyros after allowing them to reach room temperature.

3. Dill Pickle Roasted Chickpea Gyros

These mouthwatering wraps make the ideal light meal on a hot summer day. This pita is excellent because the dill-roasted chickpeas are crunchy balls of tangy pleasure, and the Tzatziki is creamy, smooth, and chilled. The freshly chopped vegetables are wrapped in pillowy pita bread.

Prep time: 20 minutes | Cook time:45 minutes | Total time: 65 minutes | Servings: 6

Ingredients For The Chickpeas

• Chickpeas: 1- 14-oz can
• Dill: 2 tablespoons
• Salt: 1 teaspoon
• Pepper: 1 teaspoon
• Lemon: 1 tablespoon
• Olive oil: 2 tablespoons
• Vinegar: 1 dash

Ingredients For The Tzatziki

• Vegan sour cream: 1 cup
• Chopped cucumber: ½ cup
• Garlic powder: 1 teaspoon
• Salt: 1 teaspoon
• Pepper: 1 teaspoon

Ingredients For The Sandwich

• Tomatoes
• Radishes
• Avocados
• Cucumber
• Sprouts
• Peppers
• Pita (we use gluten-free)

Method

1. Set your oven to 350°F. Check a few steps lower, depending on how you want the chickpeas cooked.
2. Use parchment paper to line a baking sheet. After thoroughly stirring all chickpea ingredients, add them to the baking sheet.
3. Bake the chickpeas in the oven for approximately 40 minutes.
4. Prepare the pitas and all the vegetables you'll use for your sandwich, and set them aside.
5. Cook them at 375°F for 45 minutes if you want them to be crunchy and soft on the inside. Keep an eye on your chickpeas. You may even need to cook them for up to 1½ hours if you prefer them crunchy.
6. It's really simple to make Tzatziki by putting all the ingredients in a dish and stirring them to combine.
7. Depending on your preferences, assemble your sandwich.

4. Halifax Mushroom Donair

The donair, essentially a reimagined Greek gyro, is the iconic street snack of Halifax. Spiced mushrooms replace the typical meat in this sloppy, sweet, delicious dinner, while a cool, creamy cashew sauce takes the place of yogurt sauce.

It's wrapped up in a soft pita with lots of greens, tomatoes, and tart red onions. It might get fairly messy, so make sure you serve it in foil!

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 60 minutes | Servings: 4

Ingredients For The Donair Sauce

• Raw cashews: ½ cup, soaked for at least 8 hours
• Plain unsweetened almond milk: ¾ cup
• Agave nectar: 2 tablespoons
• Apple cider vinegar: 1 tablespoon
• Garlic powder: 1 teaspoon

Ingredients For The Donair

• Olive oil: 2 tablespoons
• Mushrooms: 8 oz, sliced
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Dried oregano: ½ teaspoon
• Paprika: ½ teaspoon
• Black pepper: ½ teaspoon
• Salt: ½ teaspoon
• Pitas: 4
• Sliced tomato
• Sliced red pepper
• Shredded lettuce
• Sliced red onion

Method

1. Blend cashews, almond milk, and agave nectar until fully smooth in a Vitamix blender.
2. Insert into a compact saucepan. Put some vinegar and garlic powder in. while whisking regularly, bring to a boil. A few minutes later, the sauce will start to thicken. Turn off the heat.
3. Meanwhile, preheat a cast-iron skillet with oil. Sauté the mushrooms with the seasonings until they turn brown and caramelize.
4. The mushrooms and veggies need to be placed on top of the pita. Top with donair sauce before serving.

5. Seitan Gyros

This seitan gyros dish is tasty, meaty, and simple to prepare. Enjoy a homemade tzatziki sauce with a vegan alternative to gyro meat!

Prep time: 20 minutes | Cook time: 60 minutes | 1 hour 20 minutes | Servings: 8

Dry Ingredients

• Gluten-free flour: 1½ cups
• Nutritional yeast: 2 tablespoons
• Oregano: 1 teaspoon
• Thyme: 1 teaspoon
• Ground cumin seeds: 1 teaspoon
• Ground rosemary: ½ teaspoon
• Salt: 1½ teaspoons
• Ground black pepper: ½ teaspoon

Wet Ingredients

• Onion: ½ cup, finely chopped
• Garlic: 2 cloves, minced
• Oil: 2 tablespoons
• Tahini: 2 tablespoons
• Lemon juice: 2 tablespoons
• Tomato paste: 3 tablespoons
• Soy sauce: 2 tablespoons
• Vegetable broth: ¾ cup

Method

1. Set the oven's temperature to 350°F. Put two sizable pieces of tin foil together.
2. Combine all the dry ingredients in a large glass container.
3. Then, combine all the wet ingredients in a separate bowl. The tahini and oil will remain in specks, which is entirely acceptable. They won't mix completely.
4. Combine the wet and dry ingredients. The seitan dough will then require a minute or so of hand kneading.
5. Lay one piece of tin foil (shiny side up) on top of the seitan dough, then shape it into a rectangle about 1-1½ inches (2-3 cm) thick.
6. Wrap the seitan dough in aluminum foil very firmly. Then, wrap firmly by laying the open edge down on the second layer of tin foil.
7. After covering the seitan, place it on a baking sheet and bake for 1 hour and 10 minutes.
8. Remove the seitan from the oven, let it cool and rest for approximately 10 minutes.
9. Move it to a cooling rack and put it in the refrigerator to firm up.
10. Let the seitan rest in the fridge for an hour or overnight. Although it may be cut into slices after 10 minutes of sitting, cutting it when it is entirely cool is easier because it is firmer.
11. Slice thinly and serve on pita bread with vegan tzatziki sauce, tomatoes, red onion, cucumber, and lettuce.

6. Vegan Pulled Mushroom Gyros

This recipe shows you how to prepare homemade vegan gyros (the Greek equivalent of a kebab).

These gyros feature pulled jackfruit or mushroom meat, simple pita bread, fresh vegetables, and vegan Tzatziki. This meal is perfect to convert your family and friends to veganism.

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 454 minutes | Servings: 4

Ingredients For The Pulled Mushrooms

• Avocado oil: 2 tablespoons
• Onion: 1 sliced
• Garlic: 4 cloves
• Cumin: 1 teaspoon
• Paprika powder: 1 teaspoon
• Chilli powder: ½ teaspoon
• Dried oregano: ½ teaspoon
• Ground cloves: 1 pinch
• Ground cinnamon: 1 pinch
• Tomato paste: 2 tablespoons
• Mushroom: 14 oz
• Artichokes or sub more mushrooms or jackfruit: 7 oz
• Liquid smoke optional: ¼ teaspoon
• Maple syrup: 1-2 tablespoons
• Salt or to taste: ½ teaspoon
• Pepper or to taste: ¼ teaspoon

Ingredients To Serve

• Flatbreads toasted or store-bought pita bread: 4
• Lettuce
• Cucumber
• Cherry tomatoes
• Radishes
• Yellow or orange pepper
• Vegan Tzatziki

Method

1. Cut the artichokes into smaller wedges after rinsing and draining them. Set them aside
2. Preheat the oven to 392°F (200°C).
3. Sauté the onions for 3-4 minutes in hot avocado oil.
4. Add the cinnamon, cloves, clove powder, oregano, chilli powder, cumin, paprika, and sauté for a minute to blend.
5. After that, simmer for 3–4 minutes before adding tomato paste, mushrooms, and artichokes.
6. To deglaze the pan, add liquid smoke and tamari sauce. Combine everything and then stir in the maple syrup.
7. Transfer the mixture to a lightly greased baking dish and bake for 25 minutes, stirring halfway through.
8. Chop the vegetables and prepare the vegan Tzatziki and pita bread.

Method To Assemble The Gyros

1. To begin, sprinkle some tzatziki in the middle of each pita, on top, layer lettuce, cucumbers, tomatoes, and radishes.
2. Then, add the pulled mushroom mixture and additional Tzatziki to the dish.
3. Fold the pita bread in half and secure it with bread wrapping paper.
4. Enjoy your vegan pulled mushroom gyros.

7. Tempeh Gyros

This recipe for tempeh gyros is simple to prepare and contains protein and typical Greek flavours.

Prep time: 25 minutes | Cook time: 10 minutes | Total time: 35 minutes | Servings: 4

Ingredients

• Tempeh: 2- 8 oz packs
• Lemon juice: 2 tablespoons
• Liquid aminos: 2 tablespoons
• Red onion: ¼ cup, minced
• Garlic: 3 cloves, minced
• Ground cumin: 1½ teaspoons
• Smoked paprika: 1 teaspoon
• Dried oregano: 1 teaspoon
• Black pepper: ½ teaspoon
• Sea salt: ¼ teaspoon
• Oil mister or cooking spray

Method

1. Put the tempeh in a steamer basket and steam it for 20 minutes over simmering water.
2. In a sizable resealable container (like Tupperware) or a gallon-size zip-top bag, combine all the remaining ingredients for the gyro while the tempeh is steaming, excluding the oil or cooking spray.
3. After the tempeh has finished steaming, remove it from the steamer basket and let it cool down until you can handle it securely.
4. Transfer it to a cutting board and slice it into thin strips (¼-½ inches is ideal; any lighter and they will crumble!).
5. Put the cut tempeh in the marinade, close the container or bag, and turn it over a few times to ensure all of the tempeh is covered.
6. Marinate it for 10-15 minutes at room temperature until the liquid is absorbed. Gently shake it halfway through.
7. Start heating your oven to 475°F while the tempeh is marinating.
8. Spray oil or cooking spray on the foil before lining a baking sheet.
9. Place the tempeh strips on the prepared baking sheet, and distribute onions and any leftover marinade over the tempeh strips.
10. Bake until the edges are beautifully browned (about 10-15 minutes).
11. Serve with pita bread and any other toppings you like.

8. 15-Minute Vegetarian Gyros

Sliced portobello mushrooms sautéed in herbs and spices for the most aromatic, tender, and delicious vegetarian gyro meat in just 15 minutes. Serve your gyro sandwich in a pita with tomatoes, cucumber, onion, and Tzatziki.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Portobello mushrooms: 1½–2 pounds
• Fine sea salt, or to taste: ¾–1 teaspoon
• Unsalted butter: 4 tablespoons
• Garlic powder: ½ teaspoon
• Onion powder: 1 teaspoon
• Dried oregano: ½ teaspoon
• Dried marjoram: ½ teaspoon
• Dried thyme: ¼ teaspoon
• Red pepper flakes: 1 pinch
• Freshly ground black pepper to taste

Additional Ingredients

• Pita Bread: 4
• Tzatziki Sauce: ½ cup
• Tomatoes: 1-2  sliced
• Red onion: ½, thinly sliced or diced
• Cucumber: ½, thinly sliced
• Vegan feta crumbles (optional)
• Dried oregano for garnish (optional)

Method

1. To clean mushrooms, use a wet cloth or paper towel. Then, slice them into thin, ¼-½-inch slices and place them in a large, DRY skillet set over medium-high heat.
2. Add a pinch of salt
3. Simmer for 8-12 minutes, stirring occasionally.
4. Stirring constantly, lower the heat to medium, then add the butter and seasonings. Salt and black pepper, as desired. Cook for 3–4 minutes or until the mushrooms are brown, soft, and fragrant.
5. Prepare the tzatziki sauce and cut the vegetables for topping while the mushrooms are sautéing. Microwave the pita bread as needed to reheat it for a few seconds to a minute.
6. The time the mushrooms are prepared,

Conclusion

So why are you still waiting? Making your plant-based gyros to eat by yourself or share with others is, in our opinion, the best way to pay homage to Greek street food.

I trust you enjoyed this article about the 8 Best Vegan Gyros Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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