Greek vegetarian tempeh gyros. Packed with vegetables, crispy baked fries, homemade tzatziki and flavorful tempeh. This delicious healthy vegetarian meal is done in the time it takes you to roast the potatoes. It’s a perfect, fresh spring meal.

Is anyone else obsessed with tempeh? The only thing that stops me from eating it daily is the fact that it’s more expensive than other plant-based proteins. Once in a while though, I slurge and buy myself a few packs of tempeh and I enjoy every bite.

A few months back, I shared my first tempeh recipe (this salad) and now I’m back with these vegetarian tempeh gyros.

How to Make Tempeh Gyros

I promise these gyros are much easier than they seem! Here’s how you make them:

• Mix all the marinade ingredients and marinate the tempeh while you prepare the rest of the recipe (or overnight).
• Roast your potatoes to make crispy herbed fries.
• Make your tzatziki. This takes about 5 minutes, but you can always use store-bought.
• Assemble the gyros. Add the the tzatziki, tempeh and fries in pitas. Add other fillings of choice and serve! I love to fill them with tomatoes, red onions, leafy greens, cucumber slices and feta.

You can finish all of these steps in the time it takes to cook the fries (30 minutes). The result? Fresh, flavorful and healthy homemade gyros, without the meat. No, they’re not traditional gyros, but that doesn’t stop them from being delicious.

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5 from 1 vote

Vegetarian Tempeh Gyros

Simple vegetarian gyros, packed with vegetables, homemade tzatziki sauce and flavorful tempeh. This delicious and healthy meal is done in under 30 minutes.

Course Main Course

Cuisine vegetarian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Ingredients

• 4 whole wheat pitas

Tempeh

• 1 pack tempeh, sliced
• 2 cloves garlic, grated
• 1 tablespoon white wine vinegar
• 1 1/2 tablespoon lemon juice
• 2 tablespoons olive oil
• 1/4 cup Greek yogurt, plain
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 1 tablespoon soy sauce

Homemade Tzatziki

• 1 medium cucumber, finely shredded and water squeezed out (1/2 cup packed)
• 1 cup Greek yogurt, plain
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Fries

• 2 medium potatoes, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon oregano

Suggested Fillings

• Tomatoes, diced
• Arugula or leafy greens
• Cucumber, sliced
• Red onion, sliced or diced
• Feta, crumbled

Instructions

• Prepare the tempeh: In a bowl or container big enough to marinate the tempeh, stir together the garlic, white wine vinegar, lemon juice, olive oil, soy sauce, greek yogurt, oregano and salt. Add the sliced tempeh, making sure to coat each slice in the marinade and let sit in the fridge while you prepare the rest of the recipe. You can also do this step the night before.
• Preheat oven to 400F. Place the prepared potatoes on a baking sheet. Drizzle with oil and toss to coat. Sprinkle with salt and oregano. Roast for 30 minutes or until golden and crispy. For crispy fries, make sure to spread them on the baking sheet with room between each.
• Meanwhile, prepare the tzatziki: Shred the cucumber and squeeze out the liquid using a clean dish towel. Place the cucumber in a bowl, along with the yogurt, lemon juice, olive oil and salt. Stir together until combined.
• Cook the tempeh: Heat a non-stick skillet over medium heat. Place the tempeh in a single layer in the skillet, along with some of the marinade. Cook 5 minutes on each side. You can drizzle any remaining marinade on the tempeh during cooking.
• Assemble the gyros: Spread the tzatziki on each pita. Add the tempeh, fries and other desired fillings. Serve immediately.

Notes

Store leftover tzatziki in the fridge in an airtight container. Use it within 4 days.

I haven’t tried it yet, but this recipe could work with tofu as well.

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!