A classic Greek-American Staple, The gyro (yee-row)!

During my childhood, friends and teachers alike frequently asked me if I ate gyros every night for dinner. While we did not, the handheld food certainly is delicious enough to consider doing so!

although we rarely made them at home, I often remember going to our local Greek restaurant at least a few times a month. The couple that owns the place was good friends with my parents and I always remember hearing lively conversations and finding myself in front of a warm bowl of soup, beautiful salad and of course delicious gyros.

since then, allergies, and the idea of going vegan have temporarily halted my love for gyros, but not anymore! This recipe is perfect for anybody that wants that beautiful Gyro flavor without the meat.

gyro meat is usually made from a mixture of ground lamb and beef or sometimes even chicken. In this recipie we will be using oyster mushrooms marinated in a blend of robust mediterainian spices. Shredding the mushrooms by hand while uncooked is key, creating the perfect texture for meals like this

A word of caution: do not eat these mushrooms raw. While you may be fine after eating these mushrooms, raw, there have been rare cases, including myself of having an extreme metallic taste, as well as severely dry throat for up to a few days after. Despite this, these mushrooms are perfectly safe and even more delicious when cooked.

The Marinade

the marinade has all of the essentials that you need in order to allow the food soak up all of the flavors. For the fat we have olive oil, this oil is traditionally used in many cultures, but especially can be found in lots of different Greek dishes. For acid we have lemon juice, which is another popular Greek favorite. In addition the marinade also uses tamari ( soy sauce can also work in it’s place) While this makes an excellent based marinade We still need plenty of spices.

• salt
• pepper
• thyme
• dill weed
• corriander
• paprika
• garlic powder
• onion powder

once everything is mixed thoroughly you’re going to shred all of your mushrooms and add them to the bowl with a marinade. You’re going to want to let that sit for at least 15 minutes.

Leaving the marinade to rest, it’s now time to start working on the vegan tzatziki sauce

tzatziki sauce

this is a very simple and traditional sauce usually made of yogurt or sour cream. I am choosing a vegan yogurt that is unsweetened. I use Kite Hill unsweetened yogurt. It is an almond milk yogurt, but if you have a nut allergy, you could very easily swap this out for soy yogurt or another vegan yogurt as long as it is unsweetened. Here’s the ingredients you’ll need

• vegan unsweetened yogurt
• lemon juice
• garlic powder
• Dill
• 1/4 of a cucumber peeled

First, shred the quarter of a cucumber on a greater as much as you can into the bowl. Once that is shredded, add three times the amount of yogurt as there is cucumber. Once both components are in the bowl you can add the spices and the lemon juice. Mix together well.

The salad

this salad has been in my family for many generations. It’s a very simple yet delicious recipe that always feels refreshing after any day.

this salad relies on how thinly the lettuce and cucumber are sliced. Just like a pasta the shape of the vegetables will determine how well it holds the dressing we have found over the years that the thinner you slice it the more balanced the flavors taste.

after hollowing out the cucumbers and washing the lettuce slice both thinly and add to the Bowl. For the dressing, add a generous amount of olive oil and lemon juice, as well as dill and salt. Mix well.

Vegan Mushroom Gyro with Tzatziki Sauce and Greek salad

Description

A classic Greek-American staple, the gyro (yee-row), gets a delicious vegan twist with this recipe. Instead of traditional gyro meat, we use marinated oyster mushrooms shredded by hand to create the perfect texture. Paired with a refreshing salad and creamy tzatziki sauce, this vegan gyro is full of robust Mediterranean flavors.

Ingredients

For the Vegan Gyro

• 16 ounces oyster mushrooms, shredded
• 1/2 cup tablespoons olive oil
• 2 tablespoons tamari (soy sauce can be used as a substitute)
• 1/4 cup lemon juice
• Salt
• 1/2teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dill weed
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 2 teaspoon garlic powder
• 2 teaspoon onion powder

For the Tzatziki Sauce

• 1/4 cucumber, peeled and shredded
• 3/4 cup vegan unsweetened yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill

For the Greek Salad

• thinly sliced romaine
• 1.5 hollowed out and thinly sliced cucumbers
• olive oil
• salt
• dill weed
• lemon juice

Instructions

1. In a medium bowl, combine olive oil, tamari, lemon juice, salt, black pepper, thyme, dill weed, coriander, paprika, garlic powder, and onion powder. Mix well to create the marinade.
2. Shred the oyster mushrooms by hand and add them to the marinade. Make sure the mushrooms are fully coated. Let the mushrooms marinate for at least 15 minutes.
3. In a separate bowl, combine shredded cucumber, vegan unsweetened yogurt, lemon juice, garlic powder, and dried dill. Mix well to make the tzatziki sauce.
4. Place marinated mushrooms in the oven at 385 degrees Fahrenheit for around 30 minutes or until browned.
5. to make the salad slice both romaine lettuc and hollowed out cucumbers very thinly and add to a bowl
6. add lemon juice, olive oil, salt and dill weed. Mix well .
7. Warm up your favorite pita bread or flatbread. I use sieté almond flour tortillas.
8. Assemble your vegan mushroom gyros by placing a generous amount of cooked mushrooms on the warmed pita bread. Top with a dollop of tzatziki sauce and any additional toppings of your choice, such as diced tomatoes, sliced onions, or fresh herbs.

Enjoy the delicious and flavorful vegan mushroom gyro with a side of the Greek salad!