Flavorful & Easy Vegan Tempeh Gyros: A Delicious Plant-Based Weeknight Dinner

Experience the vibrant tastes of the Mediterranean with these incredible vegan gyros, featuring thin, perfectly marinated tempeh slices roasted to perfection. Nestled in warm pita bread and piled high with your favorite Greek-inspired toppings, these gyros offer a quick, satisfying, and utterly delicious vegan dinner solution for even the busiest weeknights. Say goodbye to dinner ruts and hello to exciting, wholesome meals!

Whether you pronounce it yeer-os or gy-ros, one thing is certain: these vegan tempeh gyros are poised to revolutionize your dinner routine. If you find yourself cycling through the same predictable recipes week after week, prepare for a delightful culinary escape. This recipe introduces an exciting burst of Mediterranean flavor and texture, making meal planning a joy rather than a chore. It’s a dish that effortlessly combines health, flavor, and convenience, proving that plant-based eating can be both simple and spectacularly delicious.

Beyond their incredible taste, these gyros are remarkably easy to prepare. The beauty of this recipe lies in its efficiency: while the tempeh strips absorb a rich, aromatic marinade, you have ample time to chop and arrange all your desired toppings. Once marinated, the “gyro meat” alternative, thin slices of tempeh, are briefly roasted in a high-temperature oven until beautifully caramelized and slightly crisp at the edges. The final step is a fun, interactive assembly where everyone can customize their own gyro, creating a personalized culinary masterpiece. Serve them alongside a generous portion of crispy Sweet Potato Fries for a complete and satisfying meal that’s ready faster than you might expect.

Understanding Gyros: From Traditional to Terrific Tempeh

Traditionally, gyros feature meat—often ground lamb, beef, or pork—seasoned with a blend of Mediterranean spices, formed into a large cone, and slow-cooked on a vertical rotisserie spit. Thin shavings are then carved off and served in pita bread. Creating a vegan counterpart that captures the essence of this classic dish without complex machinery or highly processed meat substitutes can be a challenge. Rather than attempting to mimic the loaf-and-spit method, we’ve found an ingenious and simple way to deliver that iconic gyro flavor and satisfying texture using tempeh.

Our approach leverages the incredible versatility of tempeh. By thinly slicing it, we achieve a texture that, once roasted, offers a delightful chewiness and slight crispness around the edges, much like traditional gyro meat. This method significantly simplifies the recipe, making it accessible for home cooks without specialized equipment. More importantly, thinly sliced tempeh acts like a sponge, readily absorbing every nuance of the rich marinade. This means you don’t need to spend extra time forming a loaf or trying to achieve a dense, meat-like consistency. The tempeh does the heavy lifting, soaking up all the savory, zesty, and aromatic spices to deliver an authentic taste experience.

To further enhance the tempeh’s ability to soak up flavor and improve its texture, we start by steaming it. This crucial step mellows tempeh’s inherent nutty flavor, softens it slightly, and opens up its porous structure, allowing the marinade to penetrate deeply. The marinade itself is a powerhouse of traditional Greek spices, ensuring that every bite is bursting with an authentic gyro essence. Since a vertical spit isn’t standard kitchen equipment, we achieve perfect browning and caramelization by simply roasting the tempeh in a high-temperature oven. This method delivers a beautifully charred edge and a tender interior, transforming humble tempeh into an irresistible “gyro meat” alternative.

Key Ingredients for Unforgettable Vegan Gyros

Crafting the perfect vegan gyro relies on selecting quality ingredients and understanding their role. While the complete list with precise measurements is provided in the recipe card below, here are some important notes on the key components that bring these delicious gyros to life.

For the Flavorful Vegan Gyro “Meat”:

• Tempeh: This fermented soybean cake is the star of our vegan gyros. We highly recommend using plain soy tempeh. Varieties made with added grains like rice or flax can sometimes crumble more easily when sliced thinly, which is essential for this recipe. Steaming the tempeh first will soften its texture and make it even more receptive to the marinade. For a deeper dive, learn more about How to Cook Tempeh.
• Lemon Juice: Freshly squeezed lemon juice is non-negotiable here. Its bright acidity cuts through the richness of the spices, adds a zesty tang, and contributes to the authentic Mediterranean flavor profile. Bottled lemon juice simply doesn’t compare in terms of vibrancy.
• Liquid Aminos: This ingredient adds a savory, umami depth, similar to soy sauce but often with a slightly milder flavor. Coconut aminos, tamari, or regular soy sauce are all excellent substitutes, each bringing a slightly different nuance while still providing that essential salty, savory note.
• Red Onion: Minced red onion infuses the marinade with a pungent, sweet, and slightly spicy base flavor that complements the other spices beautifully.
• Garlic: Freshly minced garlic is a cornerstone of Greek cuisine. It provides an aromatic, foundational flavor that is essential for the gyro experience.
• Ground Cumin: Earthy and warm, cumin is a key spice in traditional gyro seasonings, adding a distinctive Mediterranean depth.
• Smoked Paprika: This not only contributes a beautiful reddish hue but also a smoky, rich flavor that enhances the overall savory profile, reminiscent of slow-cooked meat.
• Dried Oregano: The quintessential herb of Greek cooking, dried oregano provides that unmistakable aromatic, slightly bitter, and woody note that defines gyro flavor.
• Black Pepper: Freshly ground black pepper adds a subtle heat and pungency that brightens the spice blend.
• Sea Salt: We always opt for sea salt over table salt for its cleaner, more nuanced flavor and the beneficial trace minerals it contains. Adjust to your personal preference.
• Nutmeg: A dash of nutmeg might seem unexpected but it adds a subtle warmth and aromatic complexity that elevates the spice blend, a secret weapon in many Mediterranean meat rubs.
• Oil Mister or Cooking Spray: Essential for achieving a perfect golden-brown crisp on the tempeh without using excessive oil.

For Assembling and Serving Your Perfect Gyros:

• Pita Bread: Soft, warm pita bread is the classic vessel for gyros. Ensure you have fresh, pliable pitas ready to hold your delicious fillings. If you’re feeling adventurous or want a slightly different texture, homemade vegan naan also makes a fantastic wrap!
• Lettuce: Crisp shredded lettuce adds a refreshing crunch and vibrant green color to balance the richness of the tempeh.
• Diced or Sliced Tomato: Juicy, ripe tomatoes provide a burst of freshness and a touch of sweetness.
• Sliced Red Onion or Quick-Pickled Onion: Raw red onion offers a sharp bite, but for a mellower, tangy counterpoint, quick-pickled red onions (recipe in notes below!) are an absolute game-changer.
• Vegan Tzatziki Sauce or Tahini Dressing: A creamy, cooling element is vital. Traditional tzatziki (made vegan, of course!) with its cucumber and dill notes is ideal. While not traditionally Greek, a flavorful tahini dressing offers a rich, nutty, and equally delicious alternative.

The Art of Steaming Tempeh: Unlocking Flavor and Texture

Steaming tempeh is a simple yet crucial step that significantly elevates this recipe. It’s not just about cooking it; it’s about preparing it to be its best self for the gyros. Here’s how to do it effectively and why it matters:

1. Preparation: Begin by cutting your blocks of tempeh in half or into smaller slabs if necessary, ensuring they fit comfortably within your steamer basket. This allows for even steaming.
2. Setup: Place your steamer basket over a pot of water. Bring the water to a boil, then reduce it to a simmer. Crucially, ensure the simmering water does not directly touch the bottom of the steamer basket; the tempeh should be cooked by steam, not submerged in water.
3. Steam: Carefully place the tempeh into the steamer basket, cover the pot tightly to trap the steam, and let it cook for a full 20 minutes.

Why Steam? Steaming accomplishes several important things. Firstly, it mellows tempeh’s sometimes slightly bitter or nutty flavor, making it more neutral and appealing. Secondly, it softens the tempeh’s firm texture, making it easier to slice thinly without crumbling. Most importantly, steaming opens up the pores of the tempeh, preparing it to more effectively absorb the rich and aromatic marinade, ensuring every strip is packed with flavor.

Crafting Your Vegan Tempeh Gyros: A Step-by-Step Guide

One of the best aspects of this recipe is its efficiency. The tempeh requires only a brief marinating period, meaning you don’t need extensive advance planning. However, if you’re keen to get ahead, feel free to steam the tempeh the day before and store it in the refrigerator until you’re ready to marinate and roast.

Step 1: Prepare the Flavorful Marinade. In a large, resealable container or a gallon-size zip-top bag, combine all the gyro marinade ingredients (lemon juice, liquid aminos, minced red onion, minced garlic, ground cumin, smoked paprika, dried oregano, black pepper, sea salt, and a dash of nutmeg). Whisk them together thoroughly until all the spices are well distributed and the mixture is harmonious. This container or bag will also serve as your marinating vessel.

Step 2: Slice the Steamed Tempeh. Once your tempeh has finished steaming, remove it from the basket and allow it to cool for a few minutes until it’s comfortable to handle. Transfer the cooled tempeh to a cutting board. Using a sharp knife, carefully slice the tempeh into thin, uniform strips. Aim for a thickness between 1/4 and 1/2 inch. Slices that are too thin might crumble, while those too thick won’t absorb the marinade as effectively.

Step 3: Marinate the Tempeh. Add the thinly sliced tempeh to the container or bag with the prepared marinade. Cover the container or seal the bag, then gently turn it over, shake, or massage it to ensure every piece of tempeh is thoroughly coated with the aromatic marinade. Let the tempeh marinate at room temperature for 10 to 15 minutes. During this short period, the tempeh will quickly absorb most, if not all, of the liquid, intensifying its flavor. Gently shake or turn the container halfway through marinating to ensure even absorption.

Step 4: Prepare for Roasting. While the tempeh marinates, preheat your oven to a high temperature of 475ºF (245ºC). Line a baking sheet with aluminum foil for easy cleanup, then lightly spray the foil with an oil mister or cooking spray. This high heat is key to achieving those delicious caramelized edges.

Step 5: Bake to Perfection. Arrange the marinated tempeh strips in a single layer on the prepared baking sheet. If there are any remaining onions or marinade left in your container, spoon them evenly over the tempeh strips; this adds extra flavor and moisture during baking. Roast the tempeh for 10 to 15 minutes, or until the edges are beautifully browned and caramelized, indicating they’re packed with flavor and have a delightful texture. Keep an eye on them to prevent over-browning.

Step 6: Assemble and Serve. Once the tempeh is perfectly roasted, it’s time for the best part! Serve the warm tempeh gyros with soft pita bread and all your favorite toppings. Think crisp lettuce, juicy diced tomatoes, tangy quick-pickled red onions (or fresh sliced), and a generous dollop of creamy vegan tzatziki sauce or a savory tahini dressing. Encourage everyone to build their own, creating a personalized and enjoyable meal experience.

Expert Tips for Vegan Gyro Success

Achieving the perfect vegan tempeh gyros is simple with a few insider tricks. These tips will help ensure your gyros are consistently delicious and satisfying:

• Precision in Slicing: The thickness of your tempeh strips is crucial. Aim for slices between 1/4 and 1/2 inch. If they are too thin, they become delicate and can easily crumble during handling or baking. Conversely, if they are too thick, they won’t fully absorb the marinade, resulting in a less flavorful “meat,” and might not achieve the desired crispy edges. Consistent slicing ensures even cooking and optimal texture.
• Trust the Marinade Ratios: It might seem like the marinade contains a minimal amount of liquid, and you might be tempted to add more. However, resist this urge! I’ve experimented with doubling the liquid, and the result was a noticeably diluted flavor profile, as the spices became less concentrated. The existing recipe ratios are specifically designed to deliver an intense, authentic gyro flavor that tempeh readily soaks up.
• Don’t Overcrowd the Baking Sheet: When arranging the tempeh strips on your baking sheet, ensure there’s enough space between each piece. Overcrowding will cause the tempeh to steam rather than roast, preventing those desirable caramelized, crispy edges from forming. Use two baking sheets if necessary.
• Warm Your Pitas: A warm, pliable pita makes all the difference. Gently warm your pita bread in a dry skillet over medium heat for 30 seconds per side, in the microwave for 15-20 seconds, or quickly in the oven for a minute or two before serving. This makes them softer, easier to fold, and more enjoyable to eat.
• Elevate Your Toppings: While classic toppings are wonderful, don’t be afraid to experiment. Add fresh cucumber slices, a sprinkle of fresh dill, Kalamata olives, or even a dash of spicy sriracha for a modern twist. The beauty of gyros is their customizability.
• Versatility Beyond the Wrap: These flavorful tempeh strips aren’t just for pitas! Get creative with leftovers or intentionally make extra. They are fantastic in vibrant Buddha bowls, tossed into fresh green salads for a protein boost, or served alongside fluffy cauliflower rice and perfectly Balsamic roasted vegetables for a deconstructed, healthy meal.

Storing and Reheating Your Delicious Leftovers

If you happen to have any leftover tempeh gyros – a rare occurrence given their deliciousness – they store wonderfully! Place the cooked tempeh strips in an airtight container and refrigerate for up to 5 days. For best results when reheating, gently warm the tempeh in a microwave or, for a crispier texture, in a skillet over medium heat until heated through. Keep toppings separate until serving to maintain their freshness and texture.

Can This Recipe Be Frozen?

Absolutely! The marinated and cooked vegan gyro tempeh strips are freezer-friendly, but we recommend freezing them before they are assembled into wraps. This helps maintain the best texture for both the tempeh and the other fresh ingredients. Simply place the cooled tempeh strips in an airtight container or a freezer-safe bag, ensuring as much air is removed as possible to prevent freezer burn. They can be frozen for up to 3 months. When you’re ready to enjoy them again, thaw the tempeh strips in the refrigerator overnight before reheating them according to the instructions above. This makes for excellent meal prep or a quick future dinner!

Enjoy these incredible vegan tempeh gyros, friends! If you try this recipe, please capture a photo and tag #jessicainthekitchen on Instagram! We’d also be thrilled if you could leave a comment and give the recipe a rating below. Your feedback helps us share more delicious vegan meals! Thank you so much!

Tempeh Gyros

Servings:

4
servings

Prep Time:

25
mins

Cook Time:

10
mins

Marinating Time:

10
mins

Total Time:

45
mins

This tempeh gyros recipe is an easy weeknight dinner that’s loaded with protein and Greek-inspired flavors!

5 (from 10 ratings)

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Ingredients

• 2
  (8-ounce) packages
  tempeh,
  cut in half to fit into a steamer basket
• 2
  tablespoons
  lemon juice
• 2
  tablespoons
  liquid aminos
• 1/4
  cup
  minced red onion
• 3
  cloves
  garlic,
  minced
• 1 1/2
  teaspoons
  ground cumin
• 1
  teaspoon
  smoked paprika
• 1
  teaspoon
  dried oregano
• 1/2
  teaspoon
  black pepper
• 1/4
  teaspoon
  sea salt,
  add more to taste Dash of nutmeg
• Oil mister,
  or cooking spray

For serving:

• Pita bread
• Lettuce
• Diced or sliced tomato
• Thinly sliced red onion,
  or quick-pickled onion; see below
• vegan tzatziki sauce,
  or tahini (it’s less authentic, but super good with this)

Instructions

1. Set the tempeh in a steamer basket positioned over simmering water; steam for 20 minutes to soften and prepare it for flavor absorption.
2. While the tempeh is steaming, prepare the marinade. Whisk together all of the remaining gyro ingredients (excluding the oil or cooking spray) in a large resealable container (such as Tupperware) or a gallon-size zip-top bag.
3. Once the tempeh is done steaming, carefully remove it from the steamer basket and allow it to cool for a few minutes until it’s safe to handle. Transfer it to a cutting board and slice it into thin strips, aiming for about 1/4- to 1/2-inch thickness. Avoid slicing too thin, as this can cause the tempeh to crumble.
4. Add the sliced tempeh to the marinade. Cover the container or seal the bag and gently turn it over a few times to ensure all tempeh pieces are thoroughly coated. Let it marinate at room temperature for 10 to 15 minutes, or until most of the liquid has been absorbed, giving it a gentle shake halfway through.
5. While the tempeh marinates, preheat your oven to 475ºF (245ºC) to ensure it reaches the ideal temperature for roasting.
6. Line a baking sheet with aluminum foil, then spray the foil with an oil mister or cooking spray. Arrange the marinated tempeh strips in a single layer on the baking sheet. Spoon any remaining onions and marinade over the tempeh. Bake for 10 to 15 minutes, or until the edges are nicely browned and caramelized.
7. Serve the roasted tempeh immediately with warm pita bread and your desired assortment of fresh, flavorful toppings.

Notes

Lemony Quick Pickled Red Onions (no need for precise amounts of ingredients; this is more of a no-recipe-recipe!):

• Sliced red onion
• Lemon juice
• Salt
• Sumac (optional)

To make, simply place your thinly sliced red onion in a bowl. Squeeze fresh lemon juice over the top until there’s a small pool at the bottom of the bowl, ensuring the onions are lightly coated. Season generously with salt, and if you have it, add a pinch or two of sumac for an extra tangy, citrusy note. Toss to coat well. Stir the onions every 5 to 10 minutes while you work on the rest of your recipe. They will soften and brighten in color, developing a delicious tangy flavor.

Nutritional Information Note: The provided nutritional information is an estimate and does not include the pita bread or toppings, as these can vary significantly based on brands, serving sizes, and your personal additions.

Calories:
239
kcal

,

Carbohydrates:
14
g

,

Protein:
23
g

,

Fat:
13
g

,

Saturated Fat:
3
g

,

Polyunsaturated Fat:
4
g

,

Monounsaturated Fat:
4
g

,

Sodium:
638
mg

,

Potassium:
533
mg

,

Fiber:
1
g

,

Sugar:
1
g

,

Vitamin A:
267
IU

,

Vitamin C:
4
mg

,

Calcium:
150
mg

,

Iron:
4
mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine:
Greek

Course:
Dinner

Author:

Jessica Hylton