Entrees

Vegetarian Gyros

StrongerTogether.coop

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

Prep Time

25 minutes

Cook Time

20 minutes

Yield

4 Servings

Ingredients

6 ounces yogurt, plain
1⁄2 cup cucumber (finely diced)
1 1⁄2 teaspoons 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 tamari
1⁄2 teaspoon oregano, dried
1⁄2 teaspoon rosemary, dried
1 teaspoon paprika
1⁄4 teaspoon cinnamon, ground
1 tablespoon Worcestershire sauce (vegetarian)
2 cups water
1 tablespoon olive oil
1 tomato (sliced into half moons)
1⁄2 cup onion, red (thinly julienned)
4 pita bread, whole wheat

Instructions

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.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.