TEMPEH GYROS AND TZATZIKI

Tempeh Gyros and Tzatziki image

Provided by Howiesar

Categories Tempeh

Time 5h30m

Yield 4-6 gyros, 4 serving(s)

Number Of Ingredients 28

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4 ounces tempeh
2 chopped garlic cloves
1 1/2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/2 tablespoon garlic
1 teaspoon thyme
4 tablespoons olive oil
1/8 teaspoon cinnamon
1 teaspoon rice vinegar or 1 teaspoon other vinegar
1/2 cup peeled grated cucumber
1 tablespoon garlic powder
1 chopped garlic clove
1/2 teaspoon salt
1/4 teaspoon dill weed
1/2 teaspoon mustard powder
1 cup plain Greek yogurt
1/2 cup sour cream
1 tablespoon parsley
2 teaspoons onion powder
1 tablespoon olive oil
1 teaspoon rice vinegar or 1 teaspoon other vinegar
1 teaspoon oregano
4 -6 Greek pita breads
olive oil (for cooking)
lettuce
tomatoes

Steps:

To make gyro "meat" cut tempeh into thin strips 1/2 - 1.5 cm in thickness works well.
Next make tempeh marinade with all ingredients listed under "Gyro Tempeh".
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.
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.
When you are ready to eat, set the Tzatziki out to warm slightly while you cook the tempeh.
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.
Remove tempeh from pan, and one at a time heat the pitas over medium heat until warmed on each side.
Then layer your gyro (pita, tzatziki and tempeh) as you choose with lettuce, and/or tomato if you like.

Nutrition Facts : Calories 450, Fat 26.5, SaturatedFat 6.4, Cholesterol 14.9, Sodium 1224, Carbohydrate 42.6, Fiber 2.4, Sugar 2.3, Protein 12.4