Gyros, the Greek pita wrap, is so easy to make plant-strong with beefy-style plant protein. Seitan works quite well, too, in this delectable and easy vegan gyros recipe. To save some time and effort, a readymade vegan ranch or creamy dill dressing can be used to fast-track a dairy-free tzatziki-style sauce.
Tips: Gyros always seem to want to unfold, so the bottom half is often wrapped in foil to keep things intact. You can peel it away as you eat.
Even though it’s traditional to wrap an intact pita around the filling, you can cut an opening in the pita and fill it if you’d like a less authentic but also less messy experience.
What to serve with vegan gyros
This recipe makes 4 gyros, allowing 1 per serving; it’s easy to double for a larger or hungrier crowd. Lemony Rosemary Roasted Golden Potatoes are a perfect, slightly Greek-accented accompaniment, but if you want to keep things simple, just pop some readymade organic golden or sweet potato fries in the oven.
Plant protein options for vegan gyros
- Use 8 to 10 ounces of plant-based beefy-style tips or strips; plant-based beef-style protein; or seitan.
- If you’re a DIY kind of person, try this site’s Easy Homemade Seitan recipe. See also our Guide to Seitan featuring lots more hearty seitan recipes.
Recipe adapted from Plant-Powered Protein: 125 Recipes for Using Today’s Amazing Meat Alternatives © 2020 by Nava Atlas. Reprinted by permission. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 1 1/2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8- to 10-ounce package plant-based beefy-style tips or strips, or seitan, packaged or homemade (see link to recipe in Notes)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 cucumber, peeled
- 1/3 cup bottled or homemade vegan ranch dressing (see link to recipe in Notes), plus more, as needed
- 4 pita breads, pocketless (preferably) or regular
- Thinly shredded dark green lettuce as needed
- 2 plum (Roma) tomatoes, thinly sliced, or as needed
- Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are just beginning to turn golden.
- Add the plant protein and seasonings. Raise the heat and continue to sauté until golden and crisp on most sides, then remove from the heat.
- Quarter the cucumber lengthwise, cut away seeds if watery, and slice. In a small bowl, combine the cucumber with the dressing and stir together.
- To assemble, place a pitas on each individual serving plates. Arrange a little lettuce over the surface of each pita, followed by the seitan, then the cucumber mixture. Arrange 3 slices or so of tomato down the center of each. Fold the pitas around the filling, and eat out of hand.
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