Easy Vegan Veggie Gyros with Tzatziki
Ingredients
Tzatziki sauce
- 1 cup non-dairy plain yogurt
- Juice of 1/2 lemon
- 1-2 garlic cloves, minced
- 1 tablespoon fresh dill (or dried dill weed to taste)
- 1 mini cucumber, grated and 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 oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne (optional)
- 1/4 cup olive oil
- Juice of 1/2 lemon
Assembly
- Pita bread or similar wrap
- Chopped red onions
- Chopped cucumbers
- Chopped tomatoes
- Vegan feta cheese
Preparation
Make the tzatziki sauce by combining all ingredients, mix well, and place 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; mix well.
Pour the oil mixture over the potatoes and chickpeas, ensuring they are well coated.
Place 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.
Wrap the mixture in pita bread, drizzle with tzatziki sauce, and add chopped red onions, cucumbers, tomatoes, and vegan feta.
Tips
Use a crinkle cutter knife for ridges on the potatoes if desired.
