Vegan Gyros (Shredded Mushrooms)
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.
Servings 4 servings
Calories 408kcal
Ingredients
Vegan gyro meat
- 18 oz Oyster mushrooms not king oyster, but pearl oysters
- 1 + ½ tsp Soy sauce
- 5 Tbsp Olive oil
- 1 Tbsp Lemon juice (freshly squeezed)
- 2 tsp Oregano
- ½ tsp Ground cumin seeds
- ½ tsp Sweet smoked paprika powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- ⅛ tsp Black pepper
Other
- 4 servings Vegan tzatziki sauce
- 8 Pita bread
- 16 Cherry tomatoes
- ½ Purple onion
Instructions
- 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!
Video
Nutrition
Serving: 1serving without pita | Calories: 408kcal | Carbohydrates: 29g | Protein: 7g | Fat: 31g | Saturated Fat: 7g | Sodium: 1307mg | Potassium: 634mg | Fiber: 4g | Sugar: 6g | Vitamin A: 242IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 3mg