Vegan Gyro

Thinly sliced Shawarma meat has always been one of my things. I’m not moving toward a vegetarian lifestyle, and this vegan meat dish has all the crunchy, seasoned flavors of Shawarma without the meat! What?!! So good for body and soul. If your not vegan, give it try! It’s quite tasty!

  • 1/4 Vegan Shawarma, sliced thin
  • 2 tsp vegetable or grape seed oil
  • 4 flatbread
  • Lettuce leaves
  • Red onion, thinly sliced
  • 1 tomato sliced thin
  • 1/4 cucumber, sliced thin
  • Creamy cucumber sauce*
  • Peppercini
  • Hot sauce

Heat vegetable oil in a large skillet over medium heat. Cook vegan Shawarma until brown, 5 – 6 minutes.

Spread cucumber sauce on flatbread, top with lettuce, tomato, onion, “meat” and more sauce.

Creamy Cucumber Sauce:

  • 1/2 English cucumber
  • 1 c vegan mayo
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 2 tsp Apple cider vinegar
  • 1 tsp dill
  • Salt and pepper

Toss everything in a blender and purée till smooth. Chill in fridge till ready to use.

Serves 4.


Vegan Shawarma

This is from Vegan Comfort Food by Lauren Toyota. Her recipes are da bomb!! I love lamb Shawarma and Philly Cheesesteak – and this faux meat fills those cravings. I froze half my loaf for future meals. It keeps in the fridge for a week, just slice thin and cook in a little oil for the perfect meatless meal. All the herbs are dried in this recipe.

  • 3 c vital wheat gluten
  • 1/4 c nutritional yeast
  • 1 tsp salt
  • 2 tsp onion powder
  • 1 tsp celery salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp ground mustard
  • 1 tsp pepper
  • 2 vegan beef flavored bullion dissolved in 3 c water (cooled) or 3 c veggie stock
  • 1/4 c grape seed oil
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste

Preheat oven to 350.

In your stand mixer combine dry ingredients, add wet and mix for 5 or 6 minutes. Remove from bowl into a large piece of foil, form into a log and seal tightly with the foil. You made need another piece of foil. Place on baking sheet. Bake for 90 minutes.

Cool and store in the fridge overnight. When ready to use, thinly slice and cook in a skillet or griddle until brown.

Makes enough for 8 – 12 meals.