Vegetarian Gyros


Prep time25 minutes
Cooking time20 minutes
Total time45 minutes


Don't have dill on hand for these delicious gyros?  Try substituting fresh mint!


6 ounces
yogurt, plain
1/2 cup
cucumber (finely diced)
1 1/2 teaspoon
dill, fresh (finely minced)
3 cloves
garlic (peeled and roughly chopped)
4 tablespoons
lemon juice (divided)
12 ounces
tempeh (cut into 1/2 inch wide strips)
2 tablespoons
1/2 teaspoon
oregano, dried
1/2 teaspoon
rosemary, dried
1 teaspoon
1/4 teaspoon
cinnamon, ground
1 tablespoon
Worcestershire sauce (vegetarian)
2 cups
1 tablespoon
olive oil
tomato (sliced into half moons)
1/2 cup
onion, red (thinly julienned)
pita bread, whole wheat


In a small mixing bowl, stir together the yogurt, cucumber, dill, 1 teaspoon of the minced garlic and 2 tablespoons of the lemon juice. Set aside. Place the tempeh in a large pot along with the remaining garlic, tamari, spices, Worcestershire, remaining lemon juice and water and bring to a boil. Reduce the heat and simmer gently for about 20 minutes. Remove the tempeh and discard the liquid. Heat olive oil in a large skillet over medium-high heat. Add the tempeh strips and pan fry on each side for a few minutes until browning and crispy. To assemble gyro sandwiches, gently warm the pita bread to soften and top with tomato and onion. Add the cooked tempeh strips and yogurt sauce and fold or roll the pita over the fillings.


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