Vegan gyros with mushrooms and tzatziki. Easy Vegan 5-Ingredient “Meat” Mushroom Gyros and 5-Minute Vegan Tzatziki. Vegan nut free recipe. May be gluten free


  • 12 oz (340.2 g) Champignons tranch√©s , blanc, ou un m√©lange de cremini, blanc, bella (all notes for other options)
  • 1 /2 cup (80 < span class="wprm-recipe-ingredient- unit" >g) oignon tranch√©
  • 2 cuill√®re √† soupe sauce v√©g√©talienne Worcestershire< /span> , Voir les notes pour les sous-marins< /span>
  • 4 cc (3 tsp) M√©lange d ‘√©pices pour shawarma , see the notes for the recette
  • 1 c√†c Sugar or other ingredients
  • Optional additions: 2 gousse d’ail √©minc√© , sel si n√©cessaire
  • Preparation

  • Mushroom Gyro Topping: Put everything in a saucepan, cover and set on medium heat cook warmth. After 5 minutes, add 1/4 cup water to deglaze. Cover and cook an additional 6 to 8 minutes, or until the mushrooms are tender, depending on your preference.
  • Prepare your tzatziki: Process the tofu with black pepper in a food processor until smooth. Add a tablespoon of water if needed. Add dill and cucumber and pulse until cucumber is evenly chopped. taste and adjust salt, aroma. (If using a blender, blend the tofu with the black pepper until smooth, place in a bowl and mix in the grated cucumber and dill).
  • Slice onions, cucumbers and tomatoes if using. Chop green vegetables or lettuce. Reheat the flatbread on a gas stove (directly on gas or frying pan) or on the grill
  • Montage: Add veggies, if using, add mushrooms, cucumber, onion, tomato and a generous helping of tzatziki. Serve immediately.
  • Save: Keep garnish, toppings and tzatziki separately. Refrigerate up to 3 days. Warm up the filling, warm up the flatbread, assemble and serve.
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