Vegan Gyros with Jackfruit and Creamy Tzatziki
Delicious street-style vegan jackfruit gyros topped with a thick and creamy vegan tzatziki.
Ingredients
- 6-8 gyro wraps pita rounds or flatbread
Tzatziki
- ½ cup full fat coconut milk shake the can before to avoid separation
- 3 tablespoon lemon juice
- 1 tablespoon olive oil optional
- ½ teaspoon sea salt
- 2 tablespoon tahini
- 2 cloves garlic
- ½ cup raw cashews soaked for at least 2 hours if you don't have a high-speed blender
- 1 tablespoon apple cider vinegar
- 1 teaspoon dry dill or 1 tablespoon chopped fresh dill
- ½ cup finely diced cucumber one small Persian cucumber or about ½ English cucumber, diced
Toppings
- 2 tomatoes
- 1 red onion
- ½ English cucumber
Jackruit Gyro "Meat"
- 2 20 oz. cans young jackfruit in water not syrup*
- 3 cloves garlic minced
- 2 tablespoon olive oil or water
- 1 tablespoon lemon juice
- 2 tablespoon balsamic vinegar
- ¼ cup ketchup
Gyro Seasoning
- 1 teaspoon oregano
- ¾ teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon sumac
- ⅛-1/4 teaspoon chili powder depending on how spicy you want it
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
For the Tzatziki:
- Prepare vegan tzatziki by blending all ingredients for the tzatziki except for dill and cucumber in a high speed blender until smooth. Mix in finely diced cucumber and dill by hand after blending. Set aside. Leave in the refrigerator for a thicker sauce while you prepare the gyros.
For the Gyros:
- Mix all gyro seasoning spices together in a small bowl. Set aside.
- Mix lemon juice, balsamic vinegar, and ketchup together in a small bowl. Set aside.
- Drain and rinse jackruit. Chop and remove any hard parts or parts of the core. Preheat oven to 400F.
- Sauté minced garlic in olive oil or water until fragrant, about 2-3 minutes. Add jackfruit and sauté for a few minutes, then add gyro seasoning spices and stir to coat jackfruit in spices. Sauté for 7-10 minutes, until tender, and then shred into small pieces using 2 forks.
- Pour lemon juice, vinegar, and ketchup mixture over the gyro meat and stir to coat. Simmer for 5-8 more minutes. Add extra smoked paprika if you want a smokier flavor.
- Line a baking sheet with parchment paper as you wait for jackfruit to cool. Bake jackfruit for 15 minutes for a meatier texture.
- Slice red onion, cucumber, and tomatoes. Assemble sandwiches by placing gyro meat, tomato slices, cucumber slices, and red onion slices on a wrap. Top generously with tzatziki. Enjoy!
Notes
*I like to use Native Forest jackfruit because it cooks much faster and the core is already removed! (These smaller cans are equivalent to the typical 20 oz. cans of young green jackfruit.) You can also find jackfruit at most Asian markets.
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