Mushroom Gyros with Tzatziki
I love gyros, and this recipe nails the flavors. It’s fantastic for entertaining as it looks a lot more complicated than it is. It’s also great with a Greek salad or roasted potatoes.
- 1 Lebanese cucumber, grated
- 1 cup Coyo natural yogurt
- 1–2 cloves garlic (depending on how garlicky you like it), crushed
- juice of 1 lemon
- pinch of salt
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon liquid smoke
- ¼ teaspoon black pepper
- 1/8 teaspoon ground cloves
- 1/4 cup tamari or coconut aminos
- 500 g portobello mushrooms, sliced
- 1 tablespoon olive oil
- pita bread, tomatoes, lettuce and cucumber
- For the tzatziki, lightly salt the cucumber and set aside in a colander for 5–10 minutes to drain some of the liquid away. Then simply mix all ingredients together in a small bowl; I find Coyo yogurt a little on the sweeter side, so adjust the salt and lemon juice to your liking.
- For the gyros, preheat the oven to 180°C.
- Whisk all the marinade ingredients together in a large bowl. Mix mushrooms with the marinade until well covered.
- Heat oil in a large pan over medium heat, and sauté the mushrooms until they have reduced in size and are cooked through.
- Transfer mushrooms to a tray lined with baking paper – this should be big enough to allow a single layer of mushrooms. Cook in the oven for 10 minutes, or until the mushrooms are slightly crispy (or to your liking).
- When you’re ready to serve, heat the pita bread in a pan for a minute or two on each side, or use a microwave.
- Assemble gyros by layering the mushrooms, tomatoes, lettuce, and cucumber on the pita bread, and don’t forget the tzatziki over the top!
Recipe by Taree-lace Major.
This is an extract from Kindness Community Vegan Cookbook by Edgar’s Mission (Affirm
Press, $35). Photography by Julie Renouf.