VEGETARIAN

Tempeh Gyros and Tzatziki

Gyro Tempeh

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

Tzatziki

• 1/2 cup peeled grated cucumbers
• 1 tablespoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon dill weed
• 1/2 teaspoon mustard powder
• 1 cup plain yogurt
• 1/2 cup sour cream
• 1 tablespoon parsley
• 2 teaspoons onion powder
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar or other other vinegar
• 1 teaspoon oregano

Tzatziki note: This recipe makes A LOT of Tzatziki.

Other Ingredients

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

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". I prefer to make the marinade in a food processor.
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 pita with Tzatziki, Tempeh, and lettuce. Enjoy!

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