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Nutrition Facts
Serving Size 1 (317g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon rice vinegar Greek yogurt 1 teaspoon rice vinegar
Calories 455
Calories from Fat 242		(53%)
Amount Per Serving		%DV
	Total Fat 26.9g	41%
	Saturated Fat 6.8g	34%
	Monounsaturated Fat 15.1g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 1215mg		50%
Potassium 326mg		9%
Total Carbohydrate 42.8g		14%
	Dietary Fiber 2.3g	9%
	Sugars 2.3g
Protein 12.7g		25%
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Tempeh Gyros and Tzatziki

Recipe #148197 | 5½ hours | 5 hours prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Howiesar
Dec 13, 2005

A vegetarian version of a Greek favorite

SERVES 4 , 4 -6 gyros (change servings and units)

Ingredients

Gyro Tempeh

4 ounces tempeh
2 chopped garlic cloves
1 1/2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/2 tablespoon garlic
1 teaspoon thyme
4 tablespoons olive oil
1/8 teaspoon cinnamon
1 teaspoon rice vinegar or other vinegar

Tzatziki

1/2 cup peeled grated cucumber
1 tablespoon garlic powder
1 chopped garlic clove
1/2 teaspoon salt
1/4 teaspoon dill weed
1/2 teaspoon mustard powder
1 cup plain Greek yogurt
1/2 cup sour cream
1 tablespoon parsley
2 teaspoons onion powder
1 tablespoon olive oil
1 teaspoon rice vinegar or other vinegar
1 teaspoon oregano

Other Ingredients

4-6 Greek pita breads
olive oil (for cooking)
lettuce
tomato

Directions

1
To make gyro "meat" cut tempeh into thin strips 1/2 - 1.5 cm in thickness works well.
2
Next make tempeh marinade with all ingredients listed under "Gyro Tempeh".
3
Pour the marinade over the tempeh, make sure all surfaces are covered and place in fridge to marinate for at least 4 hours, preferably overnight.
4
Next, make Tzatziki- combine all ingredients listed under Tzatziki. Stir well and also place in fridge to sit for at least 4 hours, preferably overnight.
5
When you are ready to eat, set the Tzatziki out to warm slightly while you cook the tempeh.
6
Heat a large skillet with 3-4 tbsp olive oil and heat over medium, once heated place tempeh strips in and let them cook until each side is golden brown.
7
Remove tempeh from pan, and one at a time heat the pitas over medium heat until warmed on each side.
8
Then layer your gyro (pita, tzatziki and tempeh) as you choose with lettuce, and/or tomato if you like.

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Featured Reviews for This Recipe

From: Chef #1377279

On Sep 10, 2009

I made the tempeh part of this recipe only, as directed, with the exception of using slightly less oil for cooking, and marinated it for about four hours. We both enjoyed it served over whole wheat pasta with a bit of purchased tzatziki sauce (Costco). I planned to serve the leftovers as a cold salad the next day but preferred them heated slightly in the microwave. Very nice recipe and one which I will make again. Thank you Howiesar.

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From: Cosima

On Aug 22, 2009

I just made the gyro "meat," and it was a huge hit! Everyone loved it, even the neighbor kid who only eats junk food. I think that next time I'll be making it without the cinnamon, though. It doesn't work well with the other savory flavors. Thanks for this!

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From: Kitchen Kozy

On Jan 10, 2007

We loved the gyro tempeh, but didn't like the tzatziki with garlic powder. So I made a version of the tzatziki with 6 cloves of fresh garlic (pressed through a garlic press) and no garlic or onion powder and we liked that version better. Thanks for a yummy and simple vegetarian dinner idea! The next time I made it, I used double the marinade with 2 8-oz packages of tempeh, which worked out great. I doubled the tzatziki too, which was more than enough; 1.5x would be perfect but is an awkward quantity of ingredients, so double tzatziki with leftovers for us. I didn't find it greasy, so I think the other reviewer must have used more than was called for.

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From: Chef #362273

On Oct 13, 2006

Yum! I doubled the recipe but not the salt or oil in the tempeh marinade, to make it a little healthier. I also didn't add oil to my frying pan, but I did use a well-seasoned cast-iron pan. I didn't have onion powder or garlic powder, so used fresh, pressed both through my garlic press. I also didn't double the Tzatziki, because I didn't have enough cucumber. But I thought it was sufficient to eat with the gyros. However if you have leftover Tzatziki, you can always use it as salad dressing. (And toss the salad in your marinade bowl which will be lined with herbs and flavor.) Oh yes, I used only yogurt, no sour cream in the tzatziki.

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