What inspired the creation of a vegan twist on traditional Greek gyros with tempeh?
Greek Tempeh Gyros: A Delicious Vegan Twist on a Traditional Greek Dish
If you’re looking for a new way to enjoy Greek food without meat, this recipe is a must-try! These Greek tempeh gyros are packed with flavor, and they’re perfect for a weeknight dinner or a weekend barbecue.
Tempeh is a fermented soy product that has a nutty, earthy flavor and a firm texture that’s similar to meat. It’s also rich in protein, fiber, and other nutrients, making it a staple in many vegan and vegetarian diets. In this recipe, we’ll be marinating and grilling tempeh to create a flavorful and filling gyro.
- 8 oz. tempeh
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1/2 tsp. onion powder
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 4 pita breads
- 1/2 cup hummus
- 1/2 cup diced tomatoes
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1/4 cup kalamata olives
- Cut the tempeh into thin strips and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, oregano, thyme, onion powder, sea salt, and black pepper.
- Place the tempeh strips in a shallow dish and pour the marinade over them. Use your hands to coat the tempeh evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight.
- Preheat a grill or grill pan to medium-high heat. Grill the tempeh strips for 2-3 minutes on each side, or until lightly charred and crispy.
- Warm the pita breads in the oven or on the grill for a few minutes.
- Spread a dollop of hummus on each warm pita bread, then add a few strips of grilled tempeh, diced tomatoes, diced cucumber, chopped parsley, chopped red onion, and kalamata olives.
- Roll up the pita breads and serve immediately.
We hope you enjoy this recipe for Greek tempeh gyros! Once you try it, you’ll want to make it again and again. It’s a filling and satisfying meal that’s perfect for lunch, dinner, or even a late-night snack.
If you have any leftovers, simply store them in an airtight container in the fridge for up to 3 days. You can reheat the tempeh and warm the pita breads in the oven or on the grill.
Thanks for cooking with us today!