Vegan Tempeh Gyros with Vegan Tzatziki - Gluten Free Aussie Vegan

Have you been missing tasty Greek Gyros since going Vegan and/or having to eat Gluten Free? Well you no longer need to miss out. Get ready to indulge in this tasty number.

Check out the video recipe in the link below or scroll down further for the written recipe.

Marinated Tempeh just out of the oven…mmmm 🙂

Ingredients:

300gms Tempeh (package in block form) I used this.

Marinade:

1 ½ teaspoons garlic, finely chopped
2 teaspoons oregano (use fresh but if you only have dry make it 1 tsp)
2 teaspoons dried thyme
2 tablespoons lemon juice
2 tablespoons Gluten Free Soy Sauce or Tamari , low sodium if needed. ALWAYS check the ingredients on the bottle to make sure that it’s gluten free and Vegan as a lot of Soy Sauces often have wheat in them.
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 cup Vegetable Stock , (I use Massels as it is Gluten Free and Vegan)

Simple Oven Potatoes:

2 Red potatoes (you can use whatever potato you prefer baked but for me Red is the most tasty baked compared to other potatoes)
1 1/2 teaspoons sea salt
Sprinkle of dried Rosemary (Optional)
Drizzle of olive oil

To serve:

8 Gluten Free Wraps (I tried small ones when I first tried this recipe as the supermarket ran out of ones i normally use but the second time around I used bigger ones. Both are tasty but the bigger ones hold all the ingredients together better. I’d either recommend these or these).
2 fresh tomatoes , sliced
½ red onion , sliced (baked or fresh depending on preference)
2 cups lettuce , sliced (optional, not a traditional topping)
Vegan Tzatziki (See separate Recipe)

Instructions:

The day before or earlier in the day:

If you are going to make the Vegan Tzatziki to go with this, I recommend making it the day before. (see separate instructions for that).
Boil the Tempeh in a pot of water for around 20 minutes to cut down any bitterness in the Tempeh;
Whilst the Tempeh is boiling, combine all the ingredients for the marinade into a container that will be big enough to hold the Tempeh once it’s sliced up;
Once the Tempeh has finished boiling, take it out of the pot and sit it on a cutting board to cool. Then slice it lengthways into slithers about 0.5cm thick;
Add the sliced Tempeh into the container of prepared marinade and let them soak for a minimum of 4-6 hours or overnight preferably to allow the flavours to fully soak into the Tempeh.

Next Day or Later the same day:

Preheat the oven to 175c
Take the marinated Tempeh slices out of the fridge and spread them out on an oven tray (put some foil or greased baking paper beneath it). SAVE the marinade.
Drizzle around 1/4 cup of the leftover marinade across the Tempeh
Bake in the oven for approximately 35-40 mins
While the Tempeh is baking it is now time to get the potatoes & onion ready. Slice the potatoes into disc shapes and spread them out on a greased baking tray.
Sprinkle the salt across the top followed by a drizzle of olive oil.
Sprinkle some dried rosemary over the potatoes (optional)
Once the Tempeh has finished baking, take it out of the oven and put aside, covering it with foil to keep warm.
Bake the potato slices for approximately 30 minutes or till they’re cooked and crispy to your liking.
Onion cooks way quicker then the Potato slices so don’t add them into the oven till about halfway through cooking the potatoes. The onions will take approximately 15 mins.
While the potatoes and onion slices are cooking prepare the tomatoes and lettuce.
When you are ready to serve up either microwave the wraps for approximately 1 minute (look on package for directions) or put in oven to warm up for 5 mins.
Now time to build your gyros with Tempeh slices, potato slices, onion, tomato, lettuce. Then add the final touch by drizzling the Vegan Tzatziki across the top.
Now you’re ready to apply delicious food to face 🙂