Vegan gyro recipes are often complicated, or have a ton of ingredients, or both. However our gluten-free vegan gyro recipe is easy, straight-forward, and other than the herbs and spices uses only a few ingredients, all of which you’re likely to already have in your kitchen or pantry! Best of all, these vegan gyros are DELICIOUS and satisfying!
In case you’re wondering, “gyro” is pronounced “yee-ro” (rhymes with ‘hero’) and not “jai-roh” (as in rhymes with ‘pyro’). According to Wikipedia, “Grilling a vertical spit of stacked meat and slicing it off as it cooks was developed in Bursa in the 19th century in the Ottoman Empire, and called doner kebab. Following World War II, doner kebab made with lamb was present in Athens, introduced by immigrants from Anatolia and the Middle East, possibly with the population exchange between Greece and Turkey A distinct Greek variation developed, normally made with pork and served with tzatziki, which later became known as gyros.”
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How to Serve Your Vegan Gyros
This recipe uses Butler Soy Curls, and we serve this at our house on BFree brand gluten-free vegan pita bread, which you can find at places such a Sprouts and Natural Grocers, or here on Amazon, and garnished with, among other things, Follow Your Heart vegan feta cheese, which you can also get at Sprouts, Natural Grocers, and also Whole Foods.
In addition to the vegan feta cheese we top our homemade vegan gyros with a bit of lettuce, tomato, onion, and some sort of sauce. Tzatziki sauce is traditional, but we’ve used plain vegan yogurt, sour cream or even vegan mayo (shhhh!) thinned with a bit of lemon juice and honestly it’s just as yummy – add dill to make it more authentic, and grated cucumber to make it – hey!- tzatziki sauce!
Thank you! ❤️
*Receipts will come from ISIPP.
The Best-Ever Vegan Gyro Recipe
2 cups soy curl strips (not yet rehydrated)
1 vegan bullion cube (ideally beef flavor, but chicken flavor will work too)
1 heaping teaspoon instant coffee powder or crystals (decaf or regular)
1/4 medium or large onion
1 Tablespoon minced garlic
1 Tablespoon olive oil
1 heaping teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
Olive oil spray
Vegan feta cheese (we use Follow Your Heart)
Put the soy curls in a heat-proof bowl or Pyrex measuring cup. Put the bullion cube and coffee in a different heat-proof measuring cup, cover with boiling water, and stir to dissolve. Once the bullion and coffee are dissolved pour them over the soy curls, and then add more hot water until the soy curls are just barely covered. Let stand for at least 15 minutes, although an hour or more is ideal.
Put the onion, garlic, olive oil, herbs, salt, and pepper into a food processor and process until it is as smooth as you can get it, stopping to scrape the mixture from the sides of the bowl and putting it back down near the blades a few times. Depending on your food processor, and its size and depth, you may be able to get the mixture really smooth, but it’s ok if it’s on the grainier side (sort of like a tapenade). Just get it as smooth as you can.
Drain the soy curls and use paper towels or a clean kitchen towel to squeeze out most of the moisture.
Place the soy curls in a gallon Ziploc-type bag, and scrape all of the mixture from the food processor into the bag with the soy curls. Squeeze the air out of the bag and zip it up tight. Now knead and massage the mixture all throughout the soy curls so that they are all coated. Set aside for at least an hour, the longer the better. You can also put it in the fridge overnight.
When you are ready to cook and serve your gyros, preheat your oven to 375°.
While your oven is heating line a baking sheet with parchment paper, and spray the parchment paper with olive oil spray. Now open the zipper bag, and dump the soy curls onto the baking sheet. Separate the soy curls so that none of them are touching. Now spray the soy curls with the olive oil spray.
Put the pan in the oven and bake at 375° for about 20 minutes, until the soy curls start to brown, and your kitchen starts to smell amazing.
Remove the soy curls from the oven, place on an uncut pita, and top with your garnishings. You will note in our picture that we wrapped one end of our gyro with a bit of parchment paper, just like gyro restaurants do. It turns out that the reason they do that isn’t just to keep your hands clean, but to keep the pita bread from flopping open. :~)
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