Vegan Veggie Gyros with Tzatziki
Ingredients
Tzatziki sauce
- 1 cup non-dairy plain yogurt
- Juice of 1/2 lemon
- 1-2 minced garlic cloves
- 1 tablespoon fresh dill or dried dill weed to taste
- 1 grated mini cucumber with water squeezed out
- Salt and pepper to taste
Gyro filling
- 1 pound fingerling potatoes, chopped lengthwise and quartered
- 1 can chickpeas, drained, rinsed, and dried
- 1 teaspoon ground rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 cup olive oil
- Juice of 1/2 lemon
Assembly
- Pita bread or favorite wrap
- Chopped red onions
- Chopped cucumbers
- Chopped tomatoes
- Store-bought vegan feta
Preparation
First, make the tzatziki sauce by combining all ingredients, mixing well, and placing it in the fridge.
Combine the cut potatoes and chickpeas in a large mixing bowl.
In a small mixing bowl, combine the spices, oil, and lemon juice, then mix well.
Pour the oil mixture over the potatoes and chickpeas, ensuring they are well coated.
Spread the potatoes and chickpeas on a parchment-lined baking sheet and roast at 425°F for 25-35 minutes, rotating and flipping halfway through until crispy.
Assemble by wrapping in your favorite bread, such as pita, drizzle with tzatziki sauce, and add chopped red onions, cucumbers, tomatoes, and vegan feta.
