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Vegan Gyros

Course Main Courses
Cuisine Greek

Ingredients
  

  • 2 large portobello mushrooms
  • 1 tbsp of cumin
  • 1 tsp of pepper
  • 1 tsp salt
  • 2 tbsp of MAGGI’s seasoning sauce
  • 1 cup of veggie broth
  • ½ cup of kale chopped
  • ½ cup of shredded purple cabbage
  • 1 large sliced tomato
  • ¼ cup chopped hatch chili
  • ¼ cup chopped black olives
  • Spicy garlic chili sauce
  • Pita bread large circles
  • Zesty sprouts or pea sprouts for wraps
  • 4 tbsp of avocado oil
  • Tzatziki Sauce Ingredients: make ahead of time
  • 1/2 of a large cucumber unpeeled
  • 1 1/4 cups plain nut-based Greek yogurt
  • 2 large garlic cloves diced
  • 1 tbsp of avocado oil I used oil from my bottled garlic sundried tomatoes
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp of squeezed lemon juice

Instructions
 

  • TzaTziki sauce first…we want to let this sit for a few hours in the fridge before consuming.
  • Grate the cucumber and drain through a fine-mesh for 15 minutes to remove moisture. Squeeze in paper towel to remove additional water.
  • Combine the cucumber, yogurt, garlic, oil, lemon juice, pepper and salt in a large bowl. Cover and refrigerate for 3-4 hours.
  • Time to prepare the portobello using the “smash” method. Turn stove on medium and in a large skillet pour in 2 tbsp of avocado oil and ¼ cup of veggie broth. Season the mushrooms upside down creating a bowl and add MAGGI’s, cumin, pepper, and salt. Place in the skillet with the bowl facing up.
  • In order to thin them out, place a heavy pot (you can add water for weight) or cast iron skillet on the mushrooms while they cook. Make sure it’s balanced. This will remove the excess moisture and allow them to cook through easily while giving us the texture we are looking for. Cook on medium heat for 10 minutes then cook on low for another 10 min.
  • Now that our Porto's are thin, let’s get them gyro ready. While in skillet slice the shroom long ways. We are going to cook the slices on medium-high to get a crisp texture. Cook for 5-7 minutes or when the desired texture is achieved.
  • Add additional oil and veggie broth as they cook to keep from getting too dry.
  • Throw pita bread in the oven for 5 -7 minutes on high heat. Remove tzatziki sauce from the fridge.
  • In pita bread, add cabbage, kale, tomatoes, mushrooms, hatch chili, olives, sprouts, tzatziki sauce, and spicy garlic sauce on top. Enjoy!
Keyword vegan
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