Vegan Gyro's With Tzatziki Sauce



Trying to come up with a mock type recipe of a favorite take-out meal can always be a little daring. It can be especially hard when one of your families favorite places to eat in town is the Greek restaurant that serves amazing Gyro's. So, when you tell them you're going to make Vegan Gyro's With Tzatziki Sauce , they better be good.

Or in this case... they better be awesome.

And awesome they were!


Gathering Up The Ingredients


The 'Meat' Of The Dish


Going into the development of this recipe, I knew that the 'meat' replacement would be Portobello mushrooms. As a meaty vegetable and one that would really soak in the marinade, I knew they would work perfectly. They have become my go-to veggie in a lot of my dishes.


 Vegan Gyro's With Tzatziki Sauce - Gluten-Free & Dairy-Free


The Marinade


For this marinade, I did a little research of regular Gyro recipes and put together a several ingredients that I wanted to use. I probably could have just settled for about three or four spices, but I knew I wanted a lot of flavor, soI went all out.



Oregano, Basil, Thyme, and a few others, all came together for a delicious Gyro marinade.

The Sauce


This part of the recipe was going to be a little trickier, or so I thought. I was a little concerned about what type of dairy-free yogurt I would be able to find. Most yogurts I have seen have some type of sweetener or flavoring in them and I knew that wouldn't work.

Thankfully, I was able to find an unsweetened coconut milk yogurt that worked perfectly.


Vegan Gyro's With Tzatziki Sauce - Gluten-Free & Dairy-Free




 

Set Aside An Hour or Two Before


The marinade and the Tzatziki sauce will make the biggest taste impressions if you prepare them ahead of time. Cutting up the mushrooms, allowing them to soak up the marinade for an hour or two, and allowing the sauce ingredients to work together will enhance the whole dish.

It takes a little bit more preparation, but the Gyro's will taste amazing because of it.

Now, Let's Put This All Together


What I thought may be a hard dish to not only replicate, but put together, actually turned out to delicious and easy to make.


Try It For Yourself


I'm really excited to share this recipe with you. I hope you get the opportunity to make it for your family. And if you do, come back and leave me a comment and let me know how it turned out for you.

[tasty-recipe id="17450"]

 

Pin It and Make It Later


Vegan Gyro's With Tzatziki Sauce - Gluten-Free & Dairy-Free



 

Comments

  1. Abbey SharpSeptember 1, 2017 at 11:06 AM

    Love the meaty texture from portobellos, also that tzatziki sauce looks heavenly!

    ReplyDelete
  2. MikkiSeptember 1, 2017 at 12:59 PM

    Thanks Abbey. I was really excited about how it turned out.

    ReplyDelete
  3. RachelSeptember 1, 2017 at 4:02 PM

    I love, love, love gyros. Not the lamb ones, just chicken. But now that I don't really eat much meat, these are more my speed. YUM!!

    ReplyDelete
  4. Deborah @ Confessions of a mother runnerSeptember 1, 2017 at 5:32 PM

    What a great idea to use the coconut yogurt for the sauce! You know I would be all over this lunch

    ReplyDelete
  5. jill conyersSeptember 2, 2017 at 1:34 AM

    Mikki I'm addig this to the menu for next week. I was going to ask about your gf wrap. Thanks for the link.

    Have a beautiful day!

    ReplyDelete
  6. dixya @food, pleasure, and healthSeptember 2, 2017 at 5:41 AM

    this looks so tempting!!! love your vegan take on it.

    ReplyDelete
  7. Angela @marathonsandmotivation.comSeptember 2, 2017 at 7:26 AM

    Yum! These look so amazing!! I love Tzatziki sauce and can't wait to give this recipe a try!!

    ReplyDelete
  8. MikkiSeptember 5, 2017 at 6:55 AM

    Hi Angela. Thanks so much. Come back and let me know if you liked them.

    ReplyDelete
  9. MikkiSeptember 5, 2017 at 6:55 AM

    Thanks Dixya. I loved how they turned out.

    ReplyDelete
  10. MikkiSeptember 5, 2017 at 6:56 AM

    Thanks Jill. Sorry it took me so long to get back to you. If you try these, let me know how they turn out.

    ReplyDelete
  11. MikkiSeptember 5, 2017 at 6:56 AM

    Thanks Deborah. I was thrilled to find an unsweetened coconut yogurt. It worked perfectly.

    ReplyDelete
  12. MikkiSeptember 5, 2017 at 6:56 AM

    Thanks Rachel. My daughter only eats the chicken ones too.

    ReplyDelete
  13. TerriSeptember 10, 2017 at 7:44 PM

    What do you have this wrapped in?

    ReplyDelete
  14. SuzetteSeptember 12, 2017 at 9:00 AM

    Was the amount of salt a teaspoon? It's missing in the recipe.

    ReplyDelete
  15. MikkiSeptember 15, 2017 at 10:34 AM

    Thanks Suzette for catching that. I just sent you an email.. and yes, it is supposed to be 1 teaspoon.

    ReplyDelete
  16. MikkiSeptember 15, 2017 at 10:36 AM

    Hi Terri. Sorry for the delay in response. We were hit by Hurricane Irma and just received power yesterday.

    I use the Bfree Gluten Free wraps. They are dairy-free and gluten free. I find them at Publix here in Florida. You could use a pita or any kind of wrap you like.

    ReplyDelete
  17. ChrisFebruary 12, 2018 at 7:55 AM

    Would it be possible to refrigerate the mushrooms and reheat later in the week, or do they not reheat well? I live on my own so I wouldn't be using it all up in just one day!

    ReplyDelete
  18. MikkiFebruary 12, 2018 at 10:11 AM

    Hi Chris~

    Yes, I think they should hold together pretty well. I have reheated them before and they tasted fine.

    You could also keep half the mushrooms in an airtight container without cooking them. I wouldn't suggest keeping them in the marinade too long due to that they may get too soggy, but if you drained them and saved half to cook later, I think that would work too.

    So either way, I think it should work for you.

    Thanks again. And feel free to let me know how they turn out.

    Have a great day
    Mikki

    ReplyDelete

Post a Comment