These Lentil Gyro recipe is from Pretty Simple Cooking – these are so yummy!
- 16 oz cooked gyros (I use TJs) or 1 1/2 c lentils cooked
- 8 cloves garlic, minced
- 4 3-inch sprigs of rosemary, leaves stripped off
- 8 oz Cremini mushrooms
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp dried cilantro
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 tbsp olive oil
- 1/2 c rolled oats
- 1 tsp salt
- 2 tbsp ground flax seed in 6 tbsp water or 2 eggs
2 tbsp vegan butter
- Tzatziki sauce (from TJs)
- 1 red onion, sliced thin
- 1 english cucumber, sliced thin
- 1 head romain
- 1 tomato, sliced thin
- 8 pita breads
- Feta if not vegan
Preheat oven to 425. Line a pan with parchment and spray with olive oil.
Mix all the dry herbs in a small bowl.
In a large pan heat the oil and the mushrooms, garlic, rosemary in a large pan and cook over medium heat until mushrooms release their liquid. Stir in spices and cook for 1 minute.
Add all remaining ingredients and mushroom mixture in a food processor and pulse until uniform in shape and crumbly.
Spread in lines pan and cook for 30 minutes until browned, let sit for 10 minutes. Cut into strips and assemble pitas with remaining ingredients.