Portobello Gyros With Hemp Seed Tzatziki
Prep time
Cook time
Total time
Healthy marinated portobello mushroom gyros that are saucy, savory, and ready in less than 30 minutes!
Author: Carrots and Flowers
Recipe type: Main Course
Cuisine: Greek, Vegan, Oil-free, GF Option
Serves: 2 Gyros
Ingredients
- 2 portobello caps, sliced
- 2 tbsp vegan worcestershire sauce
- 1 tsp cumin
- 1 tsp maple syrup
- ½ cup Raw Hemp Tzatziki
- 2 pitas
Instructions
- In a small bowl, whisk together the Worchestershire, cumin, and maple syrup. Pour the marinade over the portobello slices and stir until evenly combined. I like to put it all in a tupperware container and shake it up. Set aside for 15 minutes. Prepare the Raw Tzatziki.
- Heat a skillet on medium. With a bit of water or cooking oil, sauté the mushrooms for 4-5 minutes. Stir often to prevent sticking. Remove from heat and let cool for 2-3 minutes.
- Warm 2 pitas in a skillet, roughly ten seconds on each side. Divide the portobello gyros between the two pitas and top each one with ¼ Raw Tzatziki. The portobello gyros will keep in an airtight container in the fridge for 3-4 days. Serves 2.
Notes
*Use GF worchestershire to make this recipe gluten-free
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/portobello-gyros-hemp-tzatziki-recipe/