Vegan Gyros (Made with Eggplant!)
My vegan gyros are packed with flavor and so easy to make! Tender garlicky sautéed eggplant, fresh herbs, crisp veggies, and creamy dairy-free tzatziki all get wrapped up in warm pita bread for a mouthwatering plant-based twist on the Greek classic.
Servings: 3 gyros
Calories: 367kcal
Ingredients
- 3 tablespoons lemon juice
- 3 tablespoons soy sauce
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 1 medium eggplant, (about 1 pound), cut into ¼ inch thick strips, about 1 inch wide and 3-4 inches long
- 1 medium onion, sliced into half rings
For Serving
- 3 pita breads (or 4 depending on how big you like your gyros)
- Vegan tzatziki
- ½ cup cherry tomatoes halved
- ½ large cucumber, cut in half, lengthwise, then sliced
- 2 scallions, chopped
- Fresh mint leaves, optional
Instructions
- Stir the lemon juice, soy sauce, garlic, thyme, oregano, cumin, paprika, and black pepper together in a small bowl. Set this aside for now. This is your sauce.
- Coat the bottom of a large nonstick skillet with the oil and place it over medium-high heat. Give the oil a minute to heat up, then add the eggplant. Let it cook for about 4 minutes, undisturbed, then flip the pieces and let them cook for another 4 minutes or so, until they're starting to soften and brown.
- Add the onion to the skillet. Cook the eggplant and onion for about 4 minutes longer, stirring occasionally, until the onion starts to soften and brown in a few spots.
- Pour the sauce over the eggplant and onion, and flip everything a few times to coat the eggplant and onion in the sauce. Continue cooking the mixture for another 3 to 4 minutes, until the liquid dries up and the eggplant begins to crisp in spots. Remove the skillet from heat.
- Slather the pitas vegan tzatziki, then stuff them with the eggplant mixture, tomatoes, cucumber, scallions, and mint. Serve.
Notes
I didn't include the tzatziki in the nutritional information, since the values will depend on how much you use, and whether you use my recipe or a commercial product. I recommend using a couple of tablespoons per pita, and referring to the nutrition information label on the recipe or packaging.
Nutrition
Serving: 1gyro (⅓ of recipe) | Calories: 367kcal | Carbohydrates: 50g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1317mg | Potassium: 704mg | Fiber: 8g | Sugar: 9g | Vitamin A: 467IU | Vitamin C: 22mg | Calcium: 117mg | Iron: 3mg