This vegan gyros recipe transforms ordinary oyster mushrooms into an extraordinary meat substitute. The mushrooms, paired with fresh vegetables and a homemade tzatziki sauce, make for a pita pocket that is as healthy as it is delicious.
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For those who love this recipe, I also recommend trying out other similar recipes like falafel gyros, vegan shredded chicken, and vegan Philly cheesesteak. The flavors are incredible for the best vegan dishes you’ll ever have!
❤️ Why you’ll love it
I am in love with the texture and flavor of this vegan gyro meat. It has a firm and chewy texture that is hearty and satisfying. The mushrooms add a crispy texture that gives a lovely bite and a crunchy feel. You would not believe that these are mushrooms and not meat. Not only does it look good, it tastes good as well.
Classic gyro meat is tender but has a crispy crust. It is usually not seasoned with more than salt and black pepper. To make it vegan, I found an ingredient that could deliver on the texture. I then added just the right mix of spices to get the classic flavor of gyros but without using any meat.
The unique thing about this recipe is the use of mushrooms. They provide a meaty texture and flavor that is hard to achieve with other plant-based ingredients. This is why this recipe is a favorite of mine and why I think it will become a favorite of yours too.
🧾 Key ingredients
This vegan gyros recipe calls for simple, easy-to-find ingredients that will bring authentic Greek flavors right into your kitchen. You can easily source these ingredients from your local grocery store or even from your pantry.
Oyster mushrooms are the star of this vegan gyros recipe. They have a meaty texture and a savory flavor that mimics traditional gyro meat when marinated and cooked properly.
Soy sauce and Olive oil are essential for marinating the mushrooms. They help to infuse the mushrooms with a rich, savory flavor that is reminiscent of traditional gyros.
Lemon juice, ground cumin, and garlic powder are key seasonings in this recipe. They give the mushrooms a tangy, herby, and smoky flavor that is characteristic of Greek cuisine.
Vegan tzatziki sauce is a must-have for this recipe. It adds a creamy, tangy, and refreshing element that complements the savory mushrooms perfectly.
Pita bread is the vessel for all the delicious ingredients. It is soft, fluffy, and perfect for holding the mushrooms and tzatziki sauce.
Cherry tomatoes and purple onion add a fresh, crunchy, and slightly sweet element to the gyros. They balance out the richness of the mushrooms and tzatziki sauce.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
A reliable baking sheet is essential for this vegan gyros recipe. It allows the oyster mushrooms to bake evenly and achieve the perfect crispness on the edges. Use parchment paper or a silicone baking mat for a non-stick surface and an easier cleanup.
Preparing the ingredients
Start with your pearl oyster mushrooms. Cut the end of the stem off. Then, tear both caps and stem with your hand into shreds.
Next, prepare the marinade. In a bowl, combine olive oil, soy sauce or tamari, lemon juice, oregano, cumin, paprika powder, garlic powder, onion powder, salt, and black pepper. Mix these ingredients well.
Now, mix the marinade with the shredded oyster mushrooms. Ensure that the mushrooms are well coated with the marinade.
Prepare a sheet pan by placing a parchment paper on it. Spread the marinated oyster mushrooms on the pan, preferably in one layer.
Making the vegan gyros
Preheat your oven to 425 Fahrenheit (220 degrees Celsius). Bake the mushrooms for 40 minutes or until they are crispy on the edges. Keep an eye on the mushrooms after 20 minutes. If you have shredded them thinner, they may be done earlier. The baking time largely depends on the size of the strips.
While the mushrooms are baking, prepare your pita pocket or wrap. Stuff them with tomatoes and onion slices.
Once the mushrooms are done, add them to the pita pocket or wrap. This will serve as your vegan gyro meat.
Finally, top the vegan gyro meat with vegan tzatziki. Your vegan gyros are now ready to be enjoyed!
💡 Expert tip
The size of your shredded oyster mushrooms is crucial to the cooking time and texture of your vegan gyro meat. If you shred them thinner, they may cook faster, so it is advisable to check them after 20 minutes to prevent them from becoming too crispy.
Spice up your vegan gyros with some heat. If you enjoy a bit of spice in your meals, consider adding diced jalapeños or a teaspoon of chili flakes to the spice mix. This will give your vegan gyros a fiery kick that complements the savory oyster mushrooms.
Add a touch of complexity with herbs. Instead of using only oregano, try a Greek or Mediterranean spice blend. These blends often include thyme, marjoram, rosemary, coriander, or fennel seeds, which will give your vegan gyros a more aromatic and complex flavor.
Incorporate bold flavors with sun-dried tomatoes and olives. Stir in some chopped sun-dried tomatoes and olives for a bold and flavorful twist. These ingredients pair well with many Greek or Mediterranean dishes and will add a burst of flavor to your vegan gyros.
🥣 Serving ideas
Vegan gyros are a versatile dish that can be served in a variety of ways. One of the most popular ways to enjoy this dish is by stuffing it into pita pockets. You can fill the pita bread or wraps with vegan gyro meat, and fresh veggies like red onion and tomato, and drizzle it all with some homemade vegan tzatziki sauce for a delicious and satisfying meal.
Another great way to serve them is on a plate as a main dish. Pair it with some crispy french fries or roasted potatoes for a hearty meal. The tzatziki sauce can be used as a dip, served in a small bowl or drizzled on top of the mushrooms, adding a tangy and creamy element to the dish.
If you are looking for a lighter option, consider making a salad with them. A vegan Greek salad, lentil tabbouleh, or any other Middle Eastern-inspired lettuce or bean salad would be a perfect match. The flavors of the gyros will complement this rice pilaf and this Mediterranean eggplant recipe.
Or you can add it to a Mediterranean grazing board for a variety of flavors and textures. This is a great option for parties or family gatherings where everyone can enjoy a bit of everything.
❄️ Storing tips
Storing and reheating vegan gyros is a straightforward process that ensures you can enjoy this delicious meal even days after it was initially prepared.
To store, allow them to cool completely before placing them in an airtight container. They can be safely stored in the refrigerator for 3 to 4 days. However, be aware that the mushrooms may lose their crispiness or dry out over time, so it is best to consume them sooner rather than later.
As for freezing, it is not recommended for this particular recipe. The texture of the mushrooms and other vegetables used in the gyros may become mushy or unappetizing after thawing. Therefore, it is best to enjoy your vegan gyros fresh or store it in the refrigerator for a few days.
When it is time to reheat them, avoid using the microwave. Instead, reheat them in a frying pan or skillet. This method will help to restore the crispiness of the mushrooms and ensure that the gyros are heated evenly.
To prepare oyster mushrooms, do not wash them as they grow on logs and rarely need cleaning. If the end of the stem feels too hard or if log pieces stubbornly stick to the tip, trim it off.
Yes, you can use other types of oyster mushrooms except for king oysters to make vegan gyros. King oyster mushrooms are better for vegan pulled pork. If you have classic button mushrooms or portobello mushrooms, you can certainly make vegan gyros as the flavor profile matches, but the texture will be quite different.
Besides shredded pearl oyster mushrooms, you can use jackfruit, seitan, tempeh, portobello mushrooms, chickpeas or grilled tofu to make vegan gyros. Each of these alternatives has its pros and cons, but if you try oyster mushrooms, you will enjoy its perfect texture.
The term “gyro” comes from a Greek word meaning ‘turn’ or ‘circle’ and refers to the spinning kebab meat that the traditional gyro meat is shaved from. While this vegetarian gyro is made 100% meat-free, it still retains the name due to the similar preparation method.
Yes, you can use store-bought vegan tzatziki sauce for this recipe. However, making your own at home allows you to control the ingredients and adjust the flavors to your liking.
You can use any type of pita bread for this recipe. However, whole wheat pita bread is a healthier option and adds a nice, hearty flavor to the vegan gyros.
More vegan oyster mushroom recipes
We have more than 30 oyster mushroom recipes from all over the world so you can pick the perfect one to try first or check out one from below:
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Vegan Gyros (Shredded Mushrooms)
Vegan gyro meat
- 4 servings Vegan tzatziki sauce
- 8 Pita bread
- 16 Cherry tomatoes
- ½ Purple onion
- Take your pearl oyster mushrooms. Cut the end of the stem off. Tear both caps and stem with your hand into shreds.
- Take a bowl and make the marinade by mixing olive oil, soy sauce or tamari, lemon juice, oregano, cumin, paprika powder, garlic powder, onion powder, salt, and black pepper. Mix this marinade with the oyster mushrooms.
- Place a parchment paper in a sheet pan. Spread the shredded oyster mushrooms preferably in one layer.
- Preheat the oven to 425 Fahrenheit (220 degrees Celsius) and baked them for 40 minutes or until crispy on the edges. Watch how it progresses, and check it after 20 minutes. It may already be done if you shredded them thinner than ours. Baking time largely depends on the size of the strips.
- Take your pita pocket or wrap and stuff them with all the goodies: vegan gyro meat, tomatoes, onion slices, vegan tzatziki. Enjoy!