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Vegan Tempeh Gyros with Tsatsiki

Kcal: 333, Protein: 22g, Fat: 12g, Carbs: 37g

30 Minutes

4 Servings (one wrap each)

A Vegan take on the classic. We promise you won't miss the meat. And your body will LOVE the protein.

1 (8-oz.) pkg. tempeh

1 tablespoon olive oil

1/2 cup water

1/4 cup minced yellow onion

2 tablespoons reduced-sodium soy sauce or tamari

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh oregano

4 garlic cloves, minced and divided

1/4 teaspoon black pepper, divided

3/4 cup silken tofu

1/2 cup peeled and grated English cucumber

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh dill

1/2 teaspoon white wine vinegar

1/4 teaspoon kosher salt

4 whole-grain flatbread wraps

1/2 cup vertically sliced red onion

1 medium tomato, thinly sliced

Step 1

Slice tempeh lengthwise into 8 (1/4-inch-thick) slices.

Step 2

Heat oil in a large nonstick skillet over medium. Place tempeh slices in skillet, and cook until golden-brown, 3 to 4 minutes on each side.

Step 3

Meanwhile, stir together 1/2 cup water, minced onion, soy sauce, rosemary, oregano, 2 minced garlic cloves, and 1/8 teaspoon black pepper in a small bowl.

Step 4

Add soy sauce mixture to tempeh in pan. Cover, and reduce heat to medium-low. Braise tempeh, turning occasionally, until liquid has mostly evaporated and tempeh has absorbed the flavors, about 10 minutes.

Step 5

Process silken tofu and remaining 2 garlic cloves in a high-powered blender until smooth. Place in a bowl. Stir in cucumber, lemon juice, dill, vinegar, salt, and remaining 1/8 teaspoon black pepper.

Step 6

Divide tempeh evenly among flatbreads, and top each with about 2 tablespoons tzatziki. Divide onion slices and tomatoes evenly among gyros.