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Whip up delicious Greek vegan gyros with just a few simple elements—savory spiced mushrooms, crisp veggies, fluffy pita, and a drizzle of homemade tzatziki sauce!
What is Vegan Gyros?
Traditional Greek gyros (from the Greek word ‘gyros’ meaning ‘turn’) are a popular street food made with pork or chicken meat cooked then ‘shaved’ from a vertical rotisserie. However, this plant-based version proves you don’t need meat to enjoy bold Greek flavors. Instead, meaty (oyster) mushrooms are transformed with simple pantry ingredients into the BEST vegan gyro.
Tucked into soft, fluffy pita bread with crisp salad veggies and creamy vegan tzatziki sauce, this mushroom gyros is a lighter, plant-based ‘fakeout’ version that’s healthier yet still totally hits the spot (without weighing you down). Whether you’re craving takeout or want a fun, meatless meal, it delivers big!
Looking for more ‘meaty’ vegan mushroom recipes? You might enjoy my Portobello mushroom steaks, air-fried oyster mushroom (vegan chicken nuggets), and/or vegan mushroom Bourguignon.
The Ingredients
The Vegan Gyro Meat:
- Mushrooms:Â Oyster mushrooms have a savory flavor and meaty texture ideal for vegan gyro meat. Portobello, King Oyster, or dried mushrooms (shiitake mushrooms or mixed) are great alternatives. Button/enoki mushrooms also work but are less meaty textured. See FAQs for substitutes.
- Olive oil: Or another neutral cooking oil like avocado oil.
- Aromatics: Yellow onion/red onion and garlic (or garlic paste) add depth.
- Vegetable broth: Regular or low-sodium vegetable broth (liquid or cubes + water).
- Tomato paste: Regular or low-sodium for tangy, rich depth.
- Soy sauce: (tamari/coconut aminos if gluten-free) I prefer dark soy sauce, but reduced-sodium soy sauce works too.
- Maple syrup: (or date syrup) for well-balanced veggie gyros.
- Vinegar: i.e., apple cider vinegar, regular vinegar, white wine vinegar, or lemon juice.
- Gyro seasoning: You can use store-bought, but I highly recommend a homemade blend of
- Dried oregano, thyme, marjoram
- Sweet paprika powder
- Ground coriander
- Cumin
- Garlic powder and onion powder
- Sea salt and black pepper
- Chili flakes (or chili powder/cayenne pepper)
Other ingredients:
- Pita bread: Store-bought or homemade pita (mine’s gluten-free). Potato flatbread or tortillas work in a pinch.
- Fresh Veggies: i.e., Iceberg/romaine lettuce, sliced cucumber and tomatoes, and optional red onions. Avocado also works.
- Vegan tzatziki sauce: My homemade vegan tzatziki takes just a few minutes to prepare. Store-bought or vegan garlic mayonnaise will work, though.
- Fresh herbs: Like fresh dill or parsley.
Recipe Variations
- French fries: Homemade or frozen (for ease), crispy fries are a popular addition to gyros.
- Alternative sauces: Like hummus or baba ganoush.
- Other spices: Add depth with ground cloves and/or cinnamon.
- Liquid smoke: Start with just ½ tsp for a touch of smokiness – to taste.
- Caramelized onions: To sub raw onion for extra richness.
Please read the recipe card below for the full ingredients list, measurements, complete vegan gyros recipe method, and nutritional information.
How to Make Vegan Gyros
- Dice the onion and slice/tear (depending on the type) the mushrooms into bite-sized pieces.
- Meanwhile, heat the oil in a large skillet. Once hot, sauté the onion and mushrooms for 3-5 minutes. Then add the garlic and gyro seasoning and sauté for another minute.
- Stir in the vegetable broth and tomato paste. Then, add the soy, maple, and vinegar.
- Simmer the mushroom gyros meat for a few more minutes until the sauce thickens and coats the mushrooms. Then, remove from the heat.
For crispier edges, transfer them to your oven to broil for a few minutes/until crisp.
- To assemble the vegan gyro, top the pita with the fresh veggies (lettuce, tomatoes, cucumber, onion, etc.), vegan gyro ‘meat,’ vegan tzatziki sauce, and fresh herbs. Enjoy!
You can top the pita while cold or warm. Optionally wrap the vegan/vegetarian gyro with parchment paper and string (or foil) to hold it together while eating.
Storage Instructions
Fridge: It’s best to store vegan gyro meat separately in an airtight container for 3-4 days. Homemade tzatziki also lasts several days.
A fully assembled gyro wrap is best eaten immediately or—if the tzatziki is placed in the middle—within a few hours (for a simple grab-and-go lunch).
Freeze: I don’t recommend freezing mushroom gyros, as mushrooms can become a little rubbery.
Reheat: Microwave it for about a minute or pan-fry with a little oil (slightly crispier).
What To Serve with Vegan Gyro Meat
- As a gyro wrap (as written above)
- In a sandwich/wrap with hummus or baba ghanoush and veggies.
- To top pizza/flatbread pizza
- In a grain bowl – perhaps with Greek tomato rice or Mediterranean orzo salad.
- Over fries (regular, sweet potato, or carrot fries) or roasted potatoes with tzatziki
- To Greek/Mediterranean style pasta salad
- To top vegan mac n’ cheese (it’s surprisingly delicious!)
- As part of a Mediterranean spread alongside dips, salads (like tabbouleh or Greek salad), rice/grains, falafels, etc.
FAQs
Can I Substitute the Mushrooms?
Young jackfruit (like I use for vegan shawarma) is my favorite swap, but vegan chicken, super-firm or extra firm tofu, tempeh, seitan, or chickpeas work as the ‘protein’ too. Marinate, sauté, and optionally roast at 200C/400F for 20-25 minutes until caramelized with crispy edges.
How do I Make The Mushrooms Crispy?
Sauté, then spread in a single layer and roast (400F/200C for 20-25 minutes) or broil with a little oil, flipping halfway. Avoid overcrowding.
Top Recipe Tips
- For the meatiest texture: Use oyster mushrooms when possible.
- To avoid soggy gyros: Drain or pat excess liquid from the cooked mushrooms and salad veggies and add the tzatziki just before serving.
- For maximum flavor:Â Marinate the mushrooms for 30 minutes (up to 24 hours). Then, sear over medium-high heat, avoiding overcrowding.
- Crispier mushrooms: Broil or roast the mushrooms after pan-frying (method in FAQs).
More Vegan Mushroom Recipes
If you try this vegan gyro recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
Vegan Gyro Recipe
Whip up delicious Greek vegan gyros with just a few simple elements—savory spiced mushrooms, crisp veggies, fluffy pita, and a drizzle of homemade tzatziki sauce!
InstructionsÂ
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You can watch the video in the post for visual instructions.Dice the onion and slice/tear (depending on the type) the mushrooms into bite-sized pieces.
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Heat the olive oil in a skillet and sauté the onion and mushrooms for 3-5 minutes. Add the garlic and gyro seasoning and fry for a further one minute.
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Next, add the vegetable broth, tomato paste and stir to combine. Also, stir in the soy sauce, maple syrup, and vinegar.
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Let the mixture simmer for a few more minutes, then turn off the heat.
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Top a pita bread with the vegan gyro mixture, with salad veggies of choice (lettuce, tomatoes, cucumber…), tzatziki, and fresh herbs. Enjoy!
Notes
- Mushrooms: You can use portobello mushrooms, oyster mushrooms, etc. I used a dried mushroom mixture (shiitake, white button mushrooms…) which I rehydrated.
- I used homemade gluten-free pita bread, tzatziki, and gyro seasoning (recipe below), but you can use store-bought bread, gyro seasoning, and your favorite sauce/dip.
Â
Gyro seasoning:
- 1/2 tsp oregano, dried
- 1/2 tsp sweet paprika powder
- 1/4 tsp thyme, dried
- 1/4 tsp coriander powder
- 1/4 tsp pepper, ground
- 1/4 tsp cumin, ground
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp marjoram, dried
- 1/4 tsp salt
- 1/8 tsp chili flakes
Nutrition Facts
Vegan Gyro Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
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