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jackfruit gyros recipe

Jackfruit Gyros with Vegan Tzatziki

This vegan jackfruit gyros recipe is the perfect option for a healthy yet comforting dinner. The jackfruit in this is super succulent and the mushrooms give an extra umami flavour. Served with a greek salad and vegan tzatziki.

Course Dinner
Cuisine Greek, Vegan
Keyword jackfruit gyros recipe, vegan gyros recipe, vegan kebab
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2 people

Ingredients

For the Jackfruit and mushroom gyros

  • 1 tin jackfruit, drained
  • 100 g meaty mushrooms, e.g. mini portabello mushrooms, shiitake, oyster etc
  • 1 tbsp tomato purée
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp maple syrup
  • 1-2 tbsp dark soya sauce
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • salt and pepper

For the vegan tzatziki

  • 1.5 cups vegan yogurt, I used Alpro Greek style
  • 1 cup cucumber, grated
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp dried mint (optional)
  • 1 tbsp vinegar
  • salt and pepper to season

To serve

  • greek pita wraps
  • red cabbage, thinly sliced
  • sundried tomatoes, thinly sliced lengthways
  • chips, baked or air fried
  • Greek salad

Instructions

For the jackfruit gyros

  1. Cut off the pointy bits of the jackfruit (the really hard bits) and remove the round seeds where you can.

  2. Heat the oil in a large pan on medium heat. Lightly fry the spices, herbs and garlic. Add 1-2 tbsp water to form a paste.

  3. Add the jackfruit and fry to coat it in the herbs. Add 1 cup of hot water then once bubbling add the tomato purée.

  4. Once boiling, cover the pan and leave to simmer for around 10 mins. With a fork press down the jackfruit until it falls apart, add in the mushrooms and mix in the soya sauce and maple syrup until well covered and fry for a couple minutes. Add in more soya sauce or water if it is looking a bit dry.

  5. Season with salt and pepper. Once the jackfruit is soft and the sauce has thickened lay out the mixture on a baking tray and grill on high heat for 5 mins to slightly crisp up the edges (but not too long to dry it out)

  6. For the tzatziki

  7. Add the cucumber on a plate and sprinkle with salt. Leave to stand for half an hour then drain the excess liquid

  8. Put the crushed garlic in a bowl and mix in the oil and vinegar. Slowly add the vegan yogurt and stir continuously to form a thick cream

  9. Drain the cucumber and add it in to the yogurt mix along with the mint (if using). Season with salt and pepper and refrigerate.

To serve

  1. Serve the jackfruit gyros in the pita wraps with the tzatziki, chips and cabbage and wrap them with foil to seal tight. Serve with a Greek salad.