Some meals stick with you—not just because they’re tasty, but because they remind you of good times and cozy moments shared with others. That’s exactly how I feel about these vegan tempeh gyros. The first time I made them, I was craving something hearty yet fresh, something that would fill me up but still feel light. The aroma of smoked paprika and oregano mingling in the kitchen made the wait almost unbearable.

As the tempeh sizzled gently in the pan, a golden crust forming on each strip, I chopped the crisp lettuce and juicy tomatoes. The creamy vegan tzatziki, bright with dill and lemon, sat ready to tie everything together. When I finally wrapped a warm pita around the vibrant fillings, the first bite was an explosion of textures and flavors—the tangy sauce cooling the smoky tempeh, the fresh veggies adding crunch, and the soft pita holding it all snugly. It was a moment of pure contentment, a dinner that felt both indulgent and nourishing.

Bold, smoky marinated tempeh mimics traditional gyro flavors in a plant-based way.
Creamy vegan tzatziki adds brightness and a refreshing contrast to the savory filling.
Quick to prepare, making it great for weeknight dinners or casual gatherings.
Fresh veggies and olives add layers of texture and vibrant color.
Perfectly portable and easy to customize with your favorite toppings.

If you’re wondering whether this plant-based gyro can satisfy your craving for something rich and flavorful, it absolutely can. The spices and textures come together so naturally that you’ll forget meat was ever part of the picture.

Vegan Tempeh Gyros

Total Time: 35 minutes
Yield: 4

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Description

A delicious and hearty vegan take on traditional gyros using marinated tempeh, served with fresh veggies and a creamy vegan tzatziki sauce wrapped in warm pita bread.

Ingredients

8 ounces tempeh, sliced into thin strips
2 tablespoons olive oil, divided
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 cup vegan plain yogurt
1/2 English cucumber, finely grated and excess water squeezed out
1 tablespoon fresh lemon juice
1 tablespoon fresh dill, finely chopped
1 garlic clove, minced
4 large pita breads
1 medium red onion, thinly sliced
1 large tomato, sliced
1 cup shredded lettuce
1/4 cup Kalamata olives, pitted and sliced

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Instructions

In a medium bowl, combine smoked paprika, ground cumin, dried oregano, garlic powder, onion powder, black pepper, and salt.
Add 1 tablespoon olive oil to the spice mixture and stir to create a marinade.
Add the tempeh strips to the marinade and toss to coat evenly. Let marinate for 10 minutes.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
Add the marinated tempeh strips to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy.
While the tempeh cooks, prepare the vegan tzatziki sauce by combining vegan yogurt, grated cucumber, lemon juice, fresh dill, and minced garlic in a small bowl. Mix well and refrigerate until ready to use.
Warm the pita breads in a dry skillet or microwave for about 30 seconds until soft and pliable.
To assemble each gyro, spread 2 tablespoons of vegan tzatziki sauce onto the center of a warm pita bread.
Layer with cooked tempeh strips, sliced red onion, tomato slices, shredded lettuce, and Kalamata olives.
Fold the pita over the fillings and serve immediately.

Prep Time: 20 minutes
Cook Time: 15 minutes

FAQ

Can I prepare the tempeh in advance? Yes, marinate and cook the tempeh ahead of time, then store it in an airtight container in the fridge for up to four days. Reheat gently before assembling your gyros.

Is this recipe gluten-free? The pita bread contains gluten, but you can swap it for gluten-free flatbread or wraps to suit your needs.

How spicy is this dish? It’s mildly spiced with smoky paprika and herbs, but you can adjust the seasoning to add a bit more heat if you like.

Can I make the tzatziki sauce without vegan yogurt? The vegan yogurt creates the creamy base, but if unavailable, you might try blending silken tofu with cucumber and lemon, though the texture and taste will vary slightly.

Ready to enjoy a delicious recipe that feels like a treat every time? Dive into this vegan tempeh gyro and savor each bite.