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    Home » Entrees

    Vegan Gyros

    Published: Jul 17, 2020 Updated: May 3, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Gyros

    These vegan gyros are flavorful and fun and made with shredded mushrooms and artichokes for the ‘meat’. Served with vegan tzatziki and salad in pita breads!

    Vegan gyros with tzatziki on a wooden board.

    A gyro is a Greek dish that is traditionally meat based so for these vegan gyros we decided to use a fabulous mushroom and artichoke mix as the ‘meat’ part of the recipe.

    Served in pita bread with shredded lettuce, sliced cherry tomato, sliced radishes and cucumbers and the crucial element, vegan tzatiziki, this is an easy and delicious meal with the power to put a big satisfied smile on your face.

    The mushrooms and artichokes are fried up with onions, garlic and spices along with soy sauce, tomato paste, maple syrup and liquid smoke and then baked to perfection.

    It has a wonderful smoky flavor that combines with the tzatziki and crisp veggies to create a perfect contrast of flavors and textures.

    Vegan gyro topped with tzatziki on a wooden board.

    How To Make Vegan Gyros

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    We used a mix of exotic mushrooms, king oyster, shiitake (stems removed) and shimeji and shredded them with a fork, and this along with marinated artichokes (from a jar) make up the core ingredients of our vegan ‘meat’ for the gyros. 

    Shredded mushrooms and a fork on a wooden board.
    • Add olive oil and sliced red onion to an oven-proof frying pan or skillet and sauté until the onions are softened. 
    Sliced red onion and olive oil added to oven safe skillet and sautéed.
    • Then add in crushed garlic, cumin, cinnamon, ground cloves, black pepper and dried oregano and sauté for a minute until the spices are well mixed with the onions.
    Crushed garlic and spices added to skillet and sautéed.
    • Add in some tomato paste and mix in until well mixed. 
    Tomato paste added to skillet and sautéed.
    • Now add shredded mushrooms and artichokes and fry until softened. 
    Shredded mushrooms and artichokes added to skillet and sautéed.
    • Add liquid smoke, dark soy sauce and maple syrup and fry until all the liquid has cooked off and the sauce is sticky. 
    Liquid smoke, soy sauce and maple syrup added to skillet and sautéed.
    • Then place your whole pan into the oven and bake for 25 minutes at 400°F. 
    Baked mushroom and artichoke in a skillet.
    • While the mushrooms and artichokes are baking, you can prepare your other ingredients: pita breads, shredded lettuce, sliced cucumbers, sliced radishes and sliced cherry tomatoes.
    • And of course you need to make up a batch of vegan tzatziki which is the most delicious thing ever drizzled over your gyros!
    • When the mushrooms/artichokes are baked, all you need to do is assemble your gyros. 
    Baked mushroom and artichoke in a skillet.
    • Lay a pita bread flat and spread the middle with tzatziki. Then add some lettuce, cucumber, radish and cherry tomatoes. Then add your mushroom mix on top of that and top with more tzatziki. 
    • Fold up the edges of the pita bread around your filling and enjoy! 
    Pita bread topped with fillings and tzatziki on a wooden board.

    Ready In Just Over An Hour…

    The main time consuming element in this recipe is making your mushroom and artichoke mix and letting that bake in the oven.

    But, while that’s cooking and then baking, you’re making your tzatziki, shredding lettuce and slicing the tomatoes, radishes and cucumbers, so by the time the mushrooms/artichoke mix is ready, everything else is ready to go and the whole thing comes together.

    So this is a meal that you can get together in just over an hour. And if you have someone to help you with chopping things etc then it can go even faster. 

    Row of three gyros on a wooden board.

    Chef’s Tips

    The  Mushrooms: We used a mix of king oyster, shiitake and shimeji that was conveniently sold as an ‘exotic mushroom mix’ but you can use any mix of these or only king oyster or only shiitake or whatever is easiest. 

    The Artichokes: These should be marinated artichokes that you buy in a jar. These are the most flavorful. 

    Pita breads or wraps: Either work great for this. You can just hold it all together with your hands, or you can wrap them in paper or foil at the bottom to hold it all together.

    Oven proof frying pan/skillet. If you don’t have an oven proof frying pan or skillet then you can just use whatever pan you have and then transfer your mushroom/artichoke mix to an oven safe dish before baking. 

    Vegan gyros in a row on a wooden board.

    Make Ahead and Storing

    Make Ahead: If you want to make some of this up ahead of time, then you can make your mushroom/artichoke mix up to the point that it would have gone into the oven to bake and instead of baking right away, let it cool, cover and refrigerate and then bake it the next day. The tzatziki can also be made ahead of time. Then you just need to bake the mushrooms/artichokes, toast your pita breads and assemble the salad ingredients on the day.

    Storing: If you have leftovers then keep the ingredients in separate containers in the fridge and then assemble the next day. Leftovers will last for up to 3 days in the fridge.

    A hand holding a gyro.

    More Delicious Vegan Wraps/Dinners

    1. Vegan Burrito
    2. Vegan Shawarma
    3. Vegan Fajitas
    4. Vegan Tacos
    5. Vegan Falafel

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan gyros on a wooden board.

    Vegan Gyros

    These vegan gyros are flavorful and fun and made with shredded mushrooms and artichokes for the 'meat'. Served with vegan tzatziki and salad in pita breads!
    5 from 22 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Greek-Inspired
    Diet: Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 310kcal
    Author: Alison Andrews

    Ingredients

    For the Mushrooms/Artichoke Filling:

    • 2 Tablespoons Olive Oil
    • 1 Medium Red Onion Sliced
    • 1 Tablespoon Crushed Garlic
    • ¼ teaspoon Cumin
    • ¼ teaspoon Ground Cinnamon
    • ⅛ teaspoon Ground Cloves
    • ¼ teaspoon Ground Black Pepper
    • ½ Tablespoon Dried Oregano
    • 2 Tablespoons Tomato Paste
    • 14 ounces Mushrooms (400g) Mix of King Oyster, Shiitake (stems removed), Shimeji Mushrooms (Shredded with a fork)*
    • 1 ⅓ cups Marinated Artichokes (7oz/200g) Drained/Quartered
    • ¼ teaspoon Liquid Smoke
    • 2 Tablespoons Dark Soy Sauce
    • 2 Tablespoons Maple Syrup

    For Serving:

    • 6 Pita Breads Toasted
    • Shredded Lettuce
    • Sliced Cucumber
    • Sliced Radishes
    • Sliced Cherry Tomatoes
    • 1 Recipe Vegan Tzatziki
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 400°F (200°C)
    • Add the olive oil and sliced red onion to an oven-proof frying pan or skillet and sauté until the onions are softened.
    • Then add the crushed garlic, cumin, cinnamon, ground cloves, black pepper and dried oregano and sauté for a minute until the spices are well mixed with the onions.
    • Add the tomato paste and mix in until well mixed.
    • Add the shredded mushrooms and artichokes and fry until softened.
    • Add liquid smoke, dark soy sauce and maple syrup and fry until all the liquid has cooked off and the sauce is sticky.
    • Then place your whole pan into the oven and bake for 25 minutes at 400°F.
    • While the mushrooms/artichokes are baking, prepare the other ingredients: pita breads, shredded lettuce, sliced cucumbers, sliced radishes and sliced cherry tomatoes and make up a batch of vegan tzatziki.
    • When the mushrooms/artichokes are baked, assemble your gyros.
    • Lay a pita bread flat and spread the middle with tzatziki. Then add lettuce, cucumber, radish and cherry tomatoes. Then add your mushroom/artichoke mix on top of that and top it with more tzatziki.
    • Fold up the edges of the pita bread around your filling and enjoy!

    Notes

    1. Mushrooms. We used a mix of king oyster, shiitake and shimeji that was conveniently sold as an ‘exotic mushroom mix’ but you can use any mix of these or only king oyster or only shiitake or whatever is easiest. Shiitake mushrooms should have their stems removed. 
    2. Artichokes. The artichokes should be marinated artichokes that you buy in a jar.
    3. Skillet. If you don’t have an oven proof frying pan or skillet then you can just use whatever pan you have and then transfer your mushroom/artichoke mix to an oven safe dish before baking.
    4. Prep time. Quite a bit of the prep for the serving of this recipe will be done while the mushrooms are cooking and then baking, so the prep time listed is just for the preparation of the ingredients for the mushroom/artichoke mix and the assembling of the gyros.
    5. Storing: If you have leftovers then keep the ingredients in separate containers in the fridge and then assemble the next day. Leftovers will last for up to 3 days in the fridge.
    6. Nutritional information excludes the vegan tzatziki. Nutritional information for that can be found at that separate linked recipe.

    Nutrition

    Serving: 1Gyro | Calories: 310kcal | Carbohydrates: 50.5g | Protein: 9.8g | Fat: 8.5g | Saturated Fat: 1g | Sodium: 582mg | Fiber: 5.5g | Sugar: 10.7g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sherry Bean says

      February 08, 2025 at 10:01 am

      Cooked it this evening. I only had the usual mushrooms and because I didn’t have many of those I added firm tofu just broken up by hand into the mix. It was delicious. I have leftovers for tomorrow. What a quick and easy meal.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        February 19, 2025 at 8:54 am

        Happy to hear it worked out for you Sherry! Thanks for sharing and for your great review!

        Reply
    2. Asha says

      January 10, 2024 at 11:48 am

      Delicious recipe – tons of flavor. The tzatziki is my favorite, sometimes I also add a couple scoops of non dairy yogurt to it as well (just like I do when I make cashew sour cream.) Thanks so much for this recipe!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 12, 2024 at 8:16 am

        Happy to hear you enjoy the recipe Asha! Thanks so much for your lovely review!

        Reply
    3. Jeff says

      December 27, 2023 at 10:18 pm

      This was very good! I used hen of the woods mushrooms I foraged in the fall and made my own pita bread. Thanks for the recipe.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 10, 2024 at 9:04 am

        That’s awesome Jeff! Thanks so much for your great review!

        Reply
    4. Amber M Forsey says

      November 12, 2023 at 12:40 am

      This recipes flavor is outstanding. I didn’t have artichokes or liquid smoke but it was still exceptional.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        November 17, 2023 at 9:14 am

        Happy to hear you enjoyed the recipe Amber! Thanks so much for your great review!

        Reply
    5. Claudine says

      July 02, 2022 at 4:53 pm

      I have made this recipe dozens of times and it never disappoints. I especially love making it for non vegans. I usually add some tofu to the pan as well! “chefs kiss”5 stars

      Reply
      • Alison Andrews says

        July 03, 2022 at 11:19 am

        So happy to hear that Claudine! Thanks for the wonderful review.

        Reply
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    5 from 22 votes (9 ratings without comment)

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