How to make homemade vegan gyros (the Greek version of kebab) with pulled mushroom or jackfruit gyro meat, easy pita bread, fresh veggies and vegan tzatziki. If you’re looking for an amazing vegan recipe to convince your family and friends, this is for you!
Vegan Pulled Mushroom Gyros – Easy, Healthy, Tasty!
This Greek vegan gyros recipe is easier to make than you may think, as most of the prep is done while the “Mushroom Pulled Pork” is cooking in the oven. If you don’t like mushrooms, you can use jackfruit, so you can adapt this recipe to your preferences. This homemade plant-based gyro meat alternative is perfectly seasoned, flavorful and absolutely delicious, so I’m sure even non-vegans will be asking for a second portion!
I made the pita bread myself using my homemade quick flatbread recipe, but you can also make vegan naan or use store-bought pita bread to keep things even simpler. Also, I used pure spices because I always have them in my pantry, however, feel free to use a ready-made gyros spice blend so you don’t have to buy them all separately. As you can see, this recipe is also very versatile because there are a lot of possible variations here!
Ingredients for vegan pulled mushroom gyros
- Mushrooms: I use a mixture of king oyster mushrooms because by shredding, seasoning with spices, and baking, you can create a vegan mushroom pulled pork that tastes almost like the real deal! Of course you can also use other mushrooms like shiitake, portobello or even button mushrooms, however, these won’t give you that pulled texture. If you don’t like mushrooms, you can use jackfruit instead. It is quite tasteless but has a stringy texture too.
- Artichokes: These have a slightly sour taste and a different texture than shredded mushrooms. By combining the different textures, the vegan mushroom gyro meat resembles the real pulled pork even more. If you don’t like artichokes, you can use more mushrooms or jackfruit instead.
- Onions and garlic: roasted in a little olive oil for an aromatic base.
- Tomato paste: for a hearty fruity flavor.
- Tamari sauce: or soy sauce adds great umami flavor and is way healthier than artificial flavor enhancers.
- Liquid smoke: optional for a slightly smoky flavor.
- Maple syrup: or other syrup or sugar to taste for a hint of sweetness. This will also create a nice caramelization.
- Spices: cumin, paprika powder, chili powder, oregano, cloves, cinnamon, salt and pepper is our homemade gyro seasoning!
How to make Vegan Gyros – It’s that easy!
As always, I recommend checking out this step-by-step instruction first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Shred mushrooms
Clean and “shred” the mushrooms as shown in the recipe video. Rinse and drain the artichokes, then cut into smaller wedges. Set aside and preheat the oven to 392 °F (200 °C).
Step 2: Cook
Now sauté the onions. Then add the garlic and spices and continue sautéing for another minute. Next, add tomato paste, mushrooms and artichokes and continue sautéing for a short while. Lastly, add tamari sauce, liquid smoke, maple syrup and adjust seasonings to taste. Transfer the pulled mushroom mixture into a lightly oiled baking dish and bake for 25 minutes, mixing halfway through.
Note: Baking gives the mushrooms a firmer texture that more closely resembles pulled pork.
Step 3: Assemble the gyros
Once the mushroom mixture is done baking, assemble the gyros: First, add some vegan tzatziki sauce in the middle of the pita breads. Then assemble lettuce, cucumbers, tomatoes and radishes on top. Now spread the mushroom and gyros mixture on top and lastly add some more tzatziki.
Fold the outer sides of the pita bread around the filling. Bind together with a yarn (or wrap in bread paper) and enjoy!
Other serving suggestions
Vegan mushroom pulled pork is not only a great meat alternative for gyros and kebab, but also for many other dishes. You can use it for tacos, wraps, quesadillas, enchiladas, pizza, burgers, sandwiches and more!
How to store and freeze?
Of course, you can prepare a big batch of the vegan gyros meat and freeze it for later. Season and sauté the mushroom-artichoke mixture as directed in the recipe, then freeze individual portions in a freezer bag or container. When ready to serve, you can pop it straight from the freezer into the oven and bake, about 10 minutes longer than the recipe says. Then serve and store leftovers in the refrigerator for up to 3-5 days.
This vegan mushroom gyros recipe is:
- 100% plant-based
- Easy to make
- Low calorie
- Low in fat
- Ideal for cozy evenings with friends or for celebrations
- Perfect for lunch or dinner!
More healthy vegan fast food recipes
- Falafel Pita Pockets
- BBQ Jackfruit Pulled Pork Burger
- Garlic Mushroom and Spinach Pizza
- Chinese Scallion Pancakes
- Sweet Potato Quesadillas
- Burrito Samosas
- Turkish Borek
- Turkish Pizza (Lahmacun)
- Vegan Empanadas
- Aloo Paratha
- Sweet Potato Falafel
- Vegan Fish Nuggets
- Pasta Chips
- Chili Cheese Fries
- Crunchwrap Supreme
If you try this easy vegan gyros recipe, feel free to leave me a comment and a star rating! And if you take a photo of your delicious dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Have fun trying! 🙂
Vegan Pulled Mushroom GyrosAuthor:
- 2 tbsp olive oil
- 1 onion sliced
- 4 cloves of garlic
- 1 tsp cumin
- 1 tsp paprika powder
- ½ tsp chili powder
- ½ tsp dried oregano
- 1 pinch of ground cloves
- 1 pinch of gound cinnamon
- 2 tbsp tomato paste
- 14 oz mushrooms e.g., a mixture of oyster mushrooms and King Oyster, or sub jackfruit*
- 7 oz artichokes or sub more mushrooms or jackfruit* (drained)
- 3 tbsp tamari sauce or soy sauce
- ¼ tsp liquid smoke optional
- 1-2 tbsp maple syrup
- ½ tsp salt or to taste
- ¼ tsp pepper or to taste
*Note: Check out the recipe video + tips + step-by-step pictures above!
- Clean and "shred" the mushrooms as shown in the recipe video. Rinse and drain the artichokes, then cut into smaller wedges. Set aside and preheat the oven to 392 °F (200 °C).
- Heat the olive oil in a pan and sauté the onions for 3-4 minutes.
- Add the garlic, cumin, paprika, chili, oregano, pinch of cloves and cinnamon and sauté for a minute until everything is well combined. Then add tomato paste, mushrooms, artichokes, salt and pepper and cook for another 3-4 minutes. Deglaze the pan with tamari sauce and liquid smoke. Add maple syrup and mix everything together.
- Transfer the mixture to an oiled baking dish, spray with a little cooking spray and bake for 25 minutes, mixing halfway through.
- Once the mushroom mixture is done baking, assemble the gyros: First, spread some tzatziki in the center of the pita breads. Then assemble lettuce, cucumbers, tomatoes and radishes on top. Now add the pulled mushroom mixture and finish with some more tzatziki.
- Fold the outer sides of the pita bread around the filling. Bund together with a yarn (or wrap in bread paper) and enjoy!
- Skillet: If you have an oven-safe pan, you can simply place the pan, including the mushroom filling, in the oven.
- Spices: Instead of individual spices, you could use a ready-made gyros spice blend.
- Mushrooms: I used a mixture of regular oyster mushrooms and king oyster mushrooms but you could also use other mushrooms like Shiitake, portobello or even button mushrooms. However, this may change the consistency of the result.
- Jackfruit: If you don't like mushrooms, you can use jackfruit instead.
- Serving suggestions: The pulled mushroom mixture is not only a great meat alternative for gyros and kebab, but also for many other dishes like tacos, wraps, quesadillas, enchiladas, pizza, burgers, sandwiches and more!
- More tips and information on the recipe are mentioned in the blog post above!
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