Healthy Vegan Gyros with Tempeh

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Ingredients

  • 8 oz tempeh (package in block form)
  • Marinade:
  • 1 ½ teaspoons garlic , finely chopped
  • 2 teaspoons Greek oregano (use regular oregano if you don't have Greek)
  • 2 teaspoons dried thyme
  • 2 tablespoons lemon juice
  • 2 tablespoons Tamari , low sodium if needed (or soy sauce for non gluten free version)
  • 1/2 teaspoon sea salt (see notes)
  • 1/4 teaspoon ground black pepper
  • 1 cup veggie broth , low sodium if needed
  • Simple Oven Potatoes:
  • 2 red or yukon gold potatoes
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons veggie broth or aquafaba, or drizzle of olive oil (see notes)
  • To serve:
  • 8 pita bread
  • 2 fresh tomatoes , sliced
  • ½ red onion , sliced
  • 2 cups lettuce , sliced (optional, not a traditional topping)
  • Vegan Tzatziki

Instructions

  1. The day before or early that day:
  2. Cut the block of tempeh in half width wise so it makes two shorter blocks.
  3. Boil in a pot of water for about 20 minutes. This cuts the bitterness from the tempeh.
  4. Meanwhile, make marinade by combining everything in a large container.
  5. Once the tempeh is done, allow to cool. Then cut into thin slices, about 1/8 inch thick. Using a very sharp knife will make this easier.
  6. Add thinly sliced tempeh into the marinade and allow it to soak for at least 4-6 hours, overnight is best.
  7. Next day or later that day:
  8. Preheat oven to 350 F (175 C).
  9. Take tempeh slices out of the marinade (save it!) and spread them out in a thin layer in a 9 x 13 baking dish.
  10. Gently pour about 1/4 cup of the marinade over the tempeh slices.
  11. Bake for 30-35 minutes or until the edges are brown.
  12. Meanwhile, slice the potatoes into thick french fry sized slices. I keep the skins on but you can peel them if you prefer.
  13. Place them in a bowl and cover with water to help remove some of the starch. Allow to soak for 5-10 minutes.
  14. Prep the tomatoes, red onion, lettuce and make tzatziki if you haven't yet.
  15. Drain the potatoes and pat dry. Put them back in the bowl.
  16. Add broth, aquafaba or oil (whatever liquid you prefer) and salt. Mix well.
  17. Once tempeh gyro slices are done, remove from oven and cover with foil to keep warm. Set aside.
  18. Turn the oven up to 450 F (230 C).
  19. Spread the potatoes over a cookie sheet and bake for 30 minutes.
  20. When the potatoes are done, warm the pita bread in a damp towel for 2-3 minutes to soften.
  21. Build your gyros with the tempeh gyro slices, potatoes, tomatoes, red onion and lettuce if preferred.
  22. Drizzle tzatziki over the top and devour!

recipe adapted  >>>>>  here


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