Mushroom Gyros
with a vegan tzatziki
By: Eleni Saltas
Gyros are a staple of Mediterranean street food, traditionally featuring slices of meat (often pork, chicken or lamb), wrapped in a warm pita bread and garnished with vegetables and plenty of sauce. However, for those seeking a plant-based alternative, mushroom gyros will be your new go-to. I favor oyster mushrooms here (though shiitake mushrooms will work well too), as they have a tender yet meaty consistency and soak up the marinade and spices reminiscent of traditional meat gyros. With each bite, you’ll get a blend of charred goodness and a medley of seasonings that make these mushroom gyros an irresistible choice for vegans–and meat eaters!
Prep Time:
10 min
Total Time:
40 min
Servings:
2 to 4
Good For:
Lunch/Dinner
Ingredients
- For the Mushrooms:
- 2 pounds oyster mushrooms, cleaned and sliced (or shiitake mushrooms)
- 2 tablespoons olive oil
- 2 tablespoons tamari or soy sauce
- 2 teaspoons sweet paprika
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
For the vegan tzatziki sauce: - 1 cup plain vegan yogurt (such as coconut or almond yogurt)
- ½ cup grated cucumber, grated and excess water squeezed out
- 1 garlic clove, minced
- 1 tablespoon chopped fresh dill (optional)
- Juice of ½ lemon, or more to taste
- Salt and pepper to taste
For Serving: - 4 Pita bread or wraps
- 1 large tomato, sliced
- ½ red or white onion, thinly sliced
- Potatoes (optional)*
Step by Step Instructions
Step 1
Clean your oyster mushrooms well with a damp cloth or paper towel to remove any dirt. Avoid washing the mushrooms as they absorb too much water and become soggy. Trim off the tough ends of the steps. Then, slice the mushrooms into thin strips or chunks, similar to shredded chicken.
Step 2
In a large bowl, combine the sliced oyster mushrooms with olive oil, smoked paprika, dried oregano, garlic powder, brown sugar, salt, and black pepper. Toss well to coat the mushrooms evenly with the marinade. Add more spices if needed to ensure the mushrooms are coated well! Let it marinate for at least 30 minutes to allow the flavors to develop.
Step 3
Meanwhile, prepare the vegan tzatziki. In a bowl, combine the vegan yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Mix well, then cover and refrigerate while you grill the mushrooms.
Step 4
To cook the mushrooms: Heat a grill pan or skillet over medium-high heat. Add the marinated oyster mushrooms to the hot pan in a single layer, ensuring they are not overcrowded. You may need to cook them in batches. Grill the mushrooms for about 7-10 minutes or until they are tender and slightly charred on each side.
Step 5
Warm the pita bread in the oven or on the grill. To assemble, spread a generous amount of vegan tzatziki on each pita, then add the grilled mushrooms, 2 to 3 sliced tomatoes, a handful of red onions, and optional fries. Sprinkle with an extra dash of paprika and tightly wrap. Serve immediately.
Is the recipe calling for sweet paprika or smoked paprika?
sweet paprika! i’ll make that clarification thank you