Vegan Tempeh Gyros
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Satisfy your cravings with my vegan tempeh gyros made with fresh veggies and tangy tzatziki sauce, wrapped in a hearty pita bread. It’s great for anyone who wants a healthy twist on the Greek classic, loaded with delicious flavors. With just 25 minutes of prep time, you’ll have a simple lunch or dinner that can be easily customized to accommodate your entire family!
A gyro (pronounced “YEE-roh” or “ZHEE-roh”) is a popular Greek dish that typically consists of seasoned meat, usually lamb, beef, or a combination of the two, cooked on a vertical rotisserie. The meat is typically thinly sliced and served wrapped in a warm pita bread or flatbread along with toppings.
I love the idea of a gyro, but wanted to create a plant-based version that tastes just as good as the traditional recipe. My vegetarian gyros are exactly that! Tempeh, the star ingredient, provides a nutty, firm texture that pairs beautifully with the classic flavors of a gyro.
My Mediterranean tempeh gyros are super satisfying, packed with flavor, and are a great choice for meatless Monday or those looking to just eat less meat overall.
When served alongside this refreshing Keto Greek salad, you’ll have a veggie-forward, super satisfying meal!
👩🏽🍳 Why I Love This Recipe
While I love going out to Greek restaurants for tasty, convenient comfort food, not everything on the menu is vegan-friendly, and sometimes I have more fun bringing those amazing Greek flavors into my kitchen instead!
My vegan tempeh gyros taste just like what you’d find at any Mediterranean restaurant. They’re made with wholesome ingredients – including crisp, fiber-packed vegetables, protein-rich tempeh, and a homemade garlicky lemon marinade. The tempeh absorbs the rich, tangy marinade, resulting in a burst of umami and spice in every bite.
The best thing about these Greek tempeh gyros? They are ready in just about an hour, so they’re ideal for those who want to enjoy a flavorful and hearty meal without spending hours in the kitchen.
My recipe is also super versatile, offering something for everyone. I love customizing it with a variety of toppings and vegan gyro fillings – or keeping it classic with just vegan tzatziki, crisp lettuce, and juicy tomatoes.
You can even use portobello mushrooms to make this recipe. Just as easy, but with a slightly different texture. Sometimes I’ll even use a combination of both tempeh and mushrooms, so that your friends and family can pick their preference! See my notes below on how to do this.
This Middle Eastern dish is a great recipe for the whole family and is kid-friendly, too. Whether you are vegan or not, I know you will love these gyros as a fun way to switch up your usual lunch or dinner!
🥘 Ingredients
When it comes to the best vegan Greek food, gyros must be part of the discussion! My vegan gyros recipe ditches the meat and uses plant based ingredients instead. Here’s what you need to make it!
For The Vegan Gyro “Meat”
Tempeh: Tempeh is essentially fermented soybeans, making it rich in probiotics which can support a healthy gut microbiome (source). I recommend using organic tempeh for the healthiest option! Substitute for marinated portobello mushrooms if preferred.
Pita Bread: I prefer to use whole wheat pita bread for extra fiber and whole grains, but regular pita bread is tasty too.
Gyro Fillings: Tomatoes, red onion, vegan tzatziki, and lettuce and fries make the best addition to this tempeh pita sandwich!
For The Tempeh Marinade
Garlic Cloves, Salt, Pepper: Fresh, finely chopped garlic will deliver the best flavor but in a pinch you can use jarred garlic or garlic powder. Sea salt and ground black pepper enhance the other flavors in this marinade!
Greek Oregano & Thyme: For a classic Greek taste, you won’t want to skip these herbs! You can use regular dried oregano if you don’t have the Greek version.
Lemon Juice: I love the pop of citrus that the lemon juice provides. Use freshly squeezed or bottled.
Tamari: Two tablespoons of tamari gives a subtle umami flavor without compromising the taste of the overall marinade. I like tamari because it’s gluten-free, but soy sauce works fine for a non gluten-free version.
Veggie Broth: I prefer to use vegetable broth as the liquid base for this marinade as it provides more flavor than water.
🔪 How To Make Tempeh Gyros
My tempeh gyros with tzatziki are so easy and make for a fun build-your-own dinner idea. Follow these straightforward steps to get them done with minimal effort and quick prep:
Prepare Tempeh: First, I cut the block of tempeh in half widthwise so it makes two shorter blocks. Then, I boil or steam in a pot of water for about 20 minutes.
Marinade Tempeh: Meanwhile, I make the marinade by combining everything in a large container or large ziplock bag. Once the tempeh is done, I allow it to cool. Then, I cut it into thin slices, about ⅛ inch thick. Add thinly sliced tempeh into the marinade and allow it to soak for at least 4-6 hours, overnight is best.
Preheat & Add To Baking Dish: Once tempeh (or mushrooms) are ready, I preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Take tempeh slices out of the marinade (save it!) and spread them out in a thin layer in a 9 x 13 baking dish. Do this with mushroom slices too but no need to save the marinade.
Bake: Now, I gently pour about ¼ cup of the marinade over the tempeh slices. Bake for 30-35 minutes or until the edges are brown.
Prepare Fillings: Meanwhile, prepare the tomatoes, red onion, lettuce and make tzatziki (if you haven’t yet). If you use potatoes then make sure to make them as well, they take a while to bake so you may want to do this first.
Remove Tempeh: Once the marinated tempeh strips (or mushrooms) are done, I remove it from the oven and cover with foil to keep warm. Set aside.
Warm Pita & Assemble: Finally, I warm the pita bread in a damp towel for 2-3 minutes in the microwave to soften. Build your tempeh souvlaki with the tempeh gyro slices, potatoes (if using), tomatoes, red onion.
Serve: Add lettuce if preferred. Drizzle vegan tzatziki over the top and devour it!
💭 Expert Tips
My #1 Secret Tip for this vegan gyro recipe with tempeh is to marinate the tempeh overnight for a bold flavor!
While you can marinate the tempeh for a minimum of 4 hours, I really suggest making it the night before so it can soak in the delicious marinade all night long!
Unlike mushrooms or tofu, tempeh is firmer and takes longer to soak up any liquids. By doing this step the day before, you’ll maximize all the flavors and make the very best vegan gyro.
Other Tips To Keep In Mind:
- Prep Ahead: In addition to marinating the tempeh (or mushrooms) the night before, you can also prep the veggies and vegan tzatziki to save on time. They’ll be ready to assemble and serve!
- Do Not Overfill: Overfilling this tempeh shawarma will cause the bread to tear and fall apart. Avoid this messy experience and serve extra veggies on the side instead!
- Boil The Tempeh: I recommend that you do not skip this step! Boiling the tempeh cuts the bitterness.
- Use A Sharp Knife, Cut Tempeh Thinly: To get even, thin slices of tempeh I suggest using a very sharp knife. Thinner slices cook more evenly, absorb more marinade, and the thin slices also mimic the traditional texture of gyro meat more closely.
📖 Variations
Extra Toppings: I love to add in some olives, diced cucumber, bell peppers, pepperoncini, vegan cheese, or hot sauce for new flavors and textures. For a vegetarian gyro add any cheese you like, but to keep this recipe vegan use dairy free feta. Follow Your Heart has a good option that tastes pretty similar to the real thing!
Gluten-Free Tempeh Gyros: You can use gluten-free pita bread or coconut wraps for these gyros. Alternatively, I have also transformed this into a lettuce wrap for a low-calorie, lower carb option. All of the pita fillings will taste great no matter what they are stuffed in!
Sauce: Play around with different sauces for these vegan gyros with tempeh. I prefer the classic choice of tzatziki, but you could also use my no garlic hummus, tahini sauce, vegan ranch, or vegan sour cream for new flavor profiles.
Add More Flavor: Herbs such as fresh dill, basil, and parsley can be added to the gyro filling for a fresh, savory boost of flavor.
Add Spice: Gyros using tempeh are delicious as is but feel free to add a kick of heat. I sometimes like to add fresh chopped peppers, red pepper flakes, or cayenne pepper.
Add Meat: If you are not vegetarian or vegan feel free to add meat for even more protein. Beef and lamb are the most traditional options, but grilled chicken breast or turkey could work too.
🍽 Serving Suggestions
Now that you know how to make gyros they’ll likely be on your regular menu rotation. The gyro seasonings will pair great with any of my other vegan Greek recipes:
With Fries: If you don’t add fries in your tempeh gyro, serve them as a side dish! I think you’ll love these air fried sweet potato fries, parmesan truffle fries, air fryer jicama fries, or classic air fryer frozen french fries!
More Greek Favorites: This vegan tempeh gyro recipe pairs perfectly with my Greek fries, my lentil and feta salad, this vegan Mediterranean orzo salad or vegetarian Greek nachos!
More Uses For Tempeh Gyro Meat: You can use tempeh “meat” for more than pita sandwiches! Try using my vegan gyro meat in any of the following ways: as a pizza topping, on top of fries, in a pasta salad, on mac & cheese, or as part of a mezze platter.
🫙 Storage Instructions
Make Ahead: Feel free to marinate and cook the tempeh or mushrooms up to 2-3 days in advance. You can also slice the toppings up to 2 days ahead of time, and make the tzatziki up to 5 days in advance.
Fridge: I recommend storing the ingredients for these vegan Greek gyros separately and assembling right before serving to prevent sogginess. Once cooled, I store cooked tempeh in the refrigerator for up to 3 days. Cooked mushrooms will keep in the fridge for up to 5-7 days. Prepared toppings will keep for up to 2 days.
Reheat: I will either reheat the vegan gyro meat in a pan on the stove with a little olive oil, or in the microwave until heated through. Then, assemble following the provided directions!
❓Recipe FAQs
HOW DO I PREVENT THE PITA BREAD FROM GETTING TOO SOGGY?
While this vegan tempeh gyro recipe doesn’t have a lot of moisture, the pita can still become soggy over time. To prevent the pita bread from getting soggy I recommend serving right away after assembling. If you are planning to make this for a packed lunch, try spreading a thicker hummus on the pita bread to prevent any of the marinade juices or veggie liquid from seeping through. Or you can pack everything separately and assemble right before you’re ready to eat.
DO I NEED TO WARM THE PITA BREAD BEFORE ASSEMBLING THE GYROS?
Warming the pita bread is not totally necessary, but it does help to soften it and make it more durable. I always warm the pita bread because I’ve found that some brands of pita are not as soft as others, so warming it in the microwave will ensure it doesn’t break or tear while assembling.
🍲 More Healthy Vegan Recipes!
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📋 Recipe Card
Vegan Tempeh Gyros
Satisfy your cravings my vegan tempeh gyros made with marinated tempeh strips, fresh veggies, and tangy vegan tzatziki sauce. A healthy, plant-based twist on the Greek classic, great for lunch or dinner!
Servings: 8
Calories: 63kcal
Ingredients
- 8 oz tempeh (package in block form), or use two portobello mushrooms very thinly sliced
Marinade:
- 1½ 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)
- ½ teaspoon sea salt , see notes
- ¼ teaspoon ground black pepper
- 1 cup veggie broth , low sodium if needed
To Serve:
- 8 pita bread
- 2 fresh tomatoes , sliced
- ½ red onion , sliced
- 2 cups lettuce , sliced (optional, not a traditional topping)
- vegan tzatziki
- oven fries , optional but so good
Instructions
Marinating The Tempeh:
- Cut the block of tempeh in half width wise so it makes two shorter blocks.
- Boil or steam in a pot of water for about 20 minutes. This cuts the bitterness from the tempeh.
- Meanwhile, make marinade by combining everything in a large container or large ziplock bag.
- 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.
- Add thinly sliced tempeh into the marinade and allow it to soak for at least 4-6 hours, overnight is best. If using mushrooms then put thin slices right into marinade. (You can marinate the tempeh first before you prep everything else or the day before for maximum absorption and flavor):
Once Tempeh Is Ready:
- Preheat oven to 350 F (175 C).
- Take tempeh slices out of the marinade (save it!) and spread them out in a thin layer in a 9 x 13 baking dish. Do this with mushroom slices too but no need to save the marinade.
- Gently pour about ¼ cup of the marinade over the tempeh slices.
- Bake for 30-35 minutes or until the edges are brown.
- Meanwhile you can prep the tomatoes, red onion, lettuce and make tzatziki if you haven't yet. If you use potatoes then make sure to make them as well, they take a while to bake so you may want to do this first.
- Once tempeh (or mushrooms) is done, remove from oven and cover with foil to keep warm. Set aside.
- Warm the pita bread in a damp towel for 2-3 minutes in the microwave to soften.
- Build your gyros with the tempeh gyro slices, potatoes (if using), tomatoes, red onion and lettuce if preferred.
- Drizzle tzatziki over the top and devour!
Notes
- Adjust the amount of salt based on your taste. You may need more or less depending on what broth and Tamari/soy sauce you use.
- You can substitute garlic powder for fresh garlic if you don’t have it, but the fresh garlic yields a more authentic flavor.
- Nutrition info is for baked tempeh only.
Nutrition
Calories: 63kcal | Carbohydrates: 4g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 273mg | Potassium: 132mg | Fiber: 0.3g | Sugar: 0.3g
Just made this and the marinated tempeh was delicious!
Awesome! So happy to hear that Leanne!
The recipe shows 63kcal. Is that a typo?
Hi Karrie! It’s not a typo, I put in the recipe notes that the nutritional information is for one serving of the baked tempeh in the marinade only, since there is too much variation in pita bread brands/nutritional info and the amount of toppings people might add to the wrap. In general, with using whole wheat pita, and generous amounts of the toppings, I estimated my wrap to come in at about 250-350 calories. Hope that helps!
Fresh veggies with all these wonderful flavors and tzatziki sound so good in a gyro! I need to give these gyros a go!
Thanks Neha! I’m sure you’ll love this recipe! 🙂
This was everything a gourmet meal should be, and then some! Turned out quick, easy and delicious; definitely, a new favorite recipe!
Awesome, so happy to hear that Sara!
The tempeh was perfectly marinated, offering a rich and savory flavor that paired wonderfully with the fresh veggies and creamy vegan tzatziki. It’s a wholesome, delicious meal that leaves you feeling satisfied and energized.
Thank you so much Gianne!
These gyros look and sound amazing. I know my family are going to love them.
Thanks Andrea! Enjoy!
I couldn’t find vegan tzatziki near me, unfortunately, but made the gyros vegetarian with regular this time. The flavor was SO good! Definitely making them again soon!
Yay! So happy to hear that Lauren!