Homemade Vegan Jackfruit Gyros
Ingredients
Jackfruit mixture
- 4 tbsp olive oil
- 1 medium red onion, finely diced
- 4 cloves garlic, finely diced
- 1/8 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 2 tsp dry oregano, plus more for fries
- 1/2 tsp chilli powder, adjust to taste
- 2 tbsp tomato paste
- 2 tins of young (green) jackfruit in water
- 4 tbsp soy sauce
- 2 tbsp maple syrup
- 1/4 tsp white pepper (black is okay too)
- 2 tsp apple cider vinegar
Gyros fillings
- 1 small cucumber, sliced
- a handful of sweet cherry tomatoes, quartered
- vegan tzatziki (recipe here)
- 6 large Greek pitas (gluten-free if required)
- 6 Romaine lettuce leaves, shredded
- 1 small red onion, super finely sliced
- 2 medium potatoes (optional)
- olive oil
Preparation
Jackfruit
Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit. Set aside.
Heat up olive oil in a medium, heavy-bottomed pan. Fry diced red onion until softened, translucent and lightly caramelised. Add chopped garlic and fry off gently until soft and fragrant.
Add most of the spices: cloves, cinnamon, cumin, and oregano to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so.
Mix in the tomato paste.
Now add prepared jackfruit along with soy sauce, maple syrup, apple cider vinegar. Mix everything. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and a pinch of ground chilli if you wish. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down.
Assembly
If using potatoes, cut into fries, season with oregano and olive oil, and bake until crispy
Warm the pita breads in a toaster or oven
Assemble each gyro by filling a pita with shredded lettuce, sliced cucumber, quartered tomatoes, sliced red onion, prepared jackfruit mixture, and vegan tzatziki
