Gyros
We bet you've been pronouncing "gyro" wrong this whole time. Recipe by I Love Vegan, a healthy vegan lifestyle blog with a focus on wholesome, simple recipes.
Vegan Jackfruit & Mushroom Gyros with Tzatziki
A "meaty" filling of roasted jackfruit and mushrooms, crispy potatoes, and cool tzatziki all wrapped up in warm naan.
Ingredients
3 pieces naan or pita bread
1 sliced tomato, to taste
1 sliced onion, to taste
Lettuce, for topping
Jackfruit and Mushroom Filling
1 tablespoon of olive oil
½ onion, thinly sliced
3 cloves garlic, minced
½ jalapeño, seeds removed (optional)
1 teaspoon of paprika
½ teaspoon chili powder
½ teaspoon salt
½ teaspoon black pepper
Pinch oregano
1 can jackfruit in brine (drained, core removed and rinsed)
8 Cremini mushrooms, thinly sliced
½ teaspoon liquid smoke
½ tablespoon molasses
Pinch of cinnamon
½ cup water
Tzatziki
½ cup unsweetened coconut yogurt
½ cup soaked cashews
⅓ zucchini, grated, generously salted and drained
2 cloves garlic, minced
2 tablespoon of chives, chopped
2 tablespoon green onion, chopped
Black pepper, to taste
Salt, to taste
Crispy potatoes
10 creamer potatoes, quartered and boiled
Olive oil, for frying
Salt and pepper, to taste
Directions
Preheat oven to 350 F.
In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, jalapeño, paprika, chili powder, salt, pepper, and oregano. Cook for about 3 minutes, until onion is tender.
Add jackfruit and mushrooms. Cook, stirring often and shredding the jackfruit, until mushrooms are tender.
Add liquid smoke, molasses and cinnamon. Stir well. Cook, stirring often, for 10 minutes. Taste and adjust seasoning if needed.
Stir in ½ cup water. Cook for another minute and transfer to a baking sheet lined with parchment paper. Bake for 30 minutes, stirring every 10 minutes, until browned but still slightly moist.
To prepare tzatziki: Blend unsweetened coconut yogurt and soaked cashews until smooth.
Add drained, grated zucchini, minced garlic, chives, green onion, black pepper and salt. Stir well. Chill for 20 minutes. Taste and adjust seasoning.
To prepare Crispy Potatoes: In the same skillet used to cook the filling, heat a generous amount of olive oil over medium-high heat. Fry potatoes until crispy and cooked through. Season with salt and pepper.
To assemble, warm naan bread in oven.
Arrange lettuce, tomato, and onion down center of naan. Top with ⅓ filling, ⅓ crispy potatoes, and a generous amount of tzatziki.
Fold edges tightly inwards and wrap with parchment paper if necessary.
