Mushroom Vegan Gyro

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Mushroom vegan gyro is a vegan take on the traditional Greek dish, gyros. Instead of meat, mushrooms are used as the protein source, which are seasoned with traditional Greek flavors such as garlic, oregano, and lemon. The mushrooms are then stuffed into a warm pita bread along with fresh vegetables such as tomatoes, onions, and cucumbers. Vegan tzatziki sauce is added to give it a creamy, tangy flavor. It is a flavorful and satisfying vegan version of the classic Greek dish.

Ingredients

Beech MushroomsTomato (diced)2 Celery Sticks (sliced)1 Red Onion (thinly sliced)1 Tbsp Soy Sauce1 Tsp Sesame Oil1/2 Tbsp HoneySaltPepperChilli Flakes3 Garlic Cubes1 Tsp Ginger

Gyro

250g Plain Flour1.5tsp Yeast1/2tsp Sugar1/2 Tsp Salt195ml Lukewarm Water

Sauce

6 Tbsp Greek Yogurt1 Tsp Chilli Powder1 Tsp Cumin1 Tsp Salt1 Celery Stick (small dice)

Method

1. In a bowl add the warm water with yeast and sugar whisking for 10 seconds. Cover with a towel and set aside for 20 minutes.2. After 20 minutes sift in the flour with salt mixing with your hands, a stand mixer or a spoon. The dough will be a little stick so cover with oil and then a towel setting aside for 30 minutes.3. While the dough is proving start to sauté half the red onion with the ginger and garlic until fragrant. Then add in the beech mushrooms cooking until the mushroom juices are released.4. Then mix in the soy sauce, honey and sesame oil with a sprinkle of salt, pepper and chilli flakes5. For the “Tzatziki” I didn’t have cucumber so I used celery. In a bowl add Greek yogurt, chilli powder and cumin almond with the celery6. The dough is proved. Take one and a half palm size of the dough, roll into a ball covering in plain flour and gently roll out to a circle just smaller than your griddle size. Cook for 2 minutes on low-medium heat on each side7. Spread a good amount of yogurt on the gyro adding the cooked beech mushroom topping it off with tomato, celery and onions