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Portobello Gyros With Hemp Seed Tzatziki

August 11, 2016 By Carrots and Flowers

When I created a Raw Hemp Seed Tzatziki last week, I knew I needed to make the perfect vegan gyro to go with it. Thus, these Portobello Gyros were born. I’m a big fan of using mushrooms or other vegetables in place of meat in most situations. As much as I love the taste of vegan meat substitutes, they are often quite processed and a bit hard to digest. I much prefer fresh, whole foods like these meaty, delicious Portobellos Gyros!

portobello gyros with hemp tzatziki portobello gyros with hemp tzatzikiportobello gyros with hemp tzatziki

The shining star of this recipe is Vegan Worchestershire sauce. It lends the perfect amount of complexity to the flavor of the Portobello Gyros without the trouble of measuring out a ton of ingredients. Many Worchestershire sauces are vegan, but some contain fish sauce so be sure to check the label. I like Annie’s Organics brand. I found it at my local health food store and it’s also carried online.

portobello gyros with hemp tzatziki

I swear I could eat portobello mushrooms every day! They are so good, especially in these Portobello Gyros. I’m going to test a fully raw version of these Portobello Gyros soon so stay tuned! 🙂

 

portobello gyros with hemp tzatziki

 

Portobello Gyros With Hemp Seed Tzatziki
 
Save Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
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
  1. 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.
  2. 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.
  3. 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
3.5.3226

 

portobello gyros with hemp tzatzikiportobello gyros with hemp tzatzikiportobello gyros with hemp tzatziki

Did try these Portobello Gyros? Leave us a comment and tell us about it! While you’re at it, post a photo of your Portobello Gyros to Instagram with the tag #carrotsandflowers 🙂 We can’t wait to see your awesome photos!!

If you enjoy Portobello Gyros and other yummy vegan sandwiches, be sure to check out our BBQ Jackfruit Sandwiches and our Smoky Portobello Black Bean Burgers!

portobello gyros with hemp tzatziki

To save this Portobello Gyros recipe for later, pin the photo below!

Portobello Gyros

 

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Comments

  1. Elizabeth says

    August 25, 2016 at 12:53 pm

    This looks so good! I gotta try it some time 🙂

    Reply
  2. Jen says

    December 6, 2016 at 1:58 am

    I made this recipe with the hemp tzatziki sauce for dinner tonight and it was delicious! I didn’t have any pitas so we used warmed tortillas and wrapped up giant helpings of the mushrooms, tzatziki, with caramelized onions and chopped tomatoes and I it was amazing!

    Reply
  3. Teresa Quinones says

    December 8, 2016 at 2:27 am

    What’s the recipe for the raw tzatziki sauce?

    Reply
    • Carrots and Flowers says

      December 8, 2016 at 5:02 am

      Hi Teresa, I just updated the recipe to include the link. Enjoy!

      Reply
  4. Marilena says

    January 10, 2017 at 7:06 pm

    Omg.. This is heaven… I loved every bite of it.. Thank you so much

    Reply
    • Carrots and Flowers says

      January 25, 2017 at 3:33 am

      So pleased to hear it Marilena, thank you!

      Reply
  5. Amber says

    January 24, 2017 at 10:06 pm

    I love this recipe! Just made it for three non-vegan friends and they all LOVED the tzatziki (as did I). I ended up not using Worcestersauce because I didn’t have any, instead I used a little olive oil, some salt and pepper, cumin, oregano, and some garlic powder; turned out great! Many thanks

    Reply
    • Carrots and Flowers says

      January 25, 2017 at 3:33 am

      So happy to hear that Amber. Love those swaps too!

      Reply
  6. VeganW/aGlock says

    August 9, 2017 at 7:52 pm

    The Tzatziki recipe says it makes 8 servings, but not how many cups, and this calls for 1/2 cup, but doesn’t indicate the number of servings. Can you tell me the number of Tzatziki servings the 1/2 cup represents, so I can accurately calculate the calories and fat. Thank you

    Reply
  7. Diana says

    August 9, 2017 at 10:12 pm

    Are you ever planning to put out a cookbook……..please…………

    Reply
  8. EileenShine says

    August 12, 2017 at 2:31 pm

    What is the ingredients to marinate the mushroom

    Reply
  9. Liz says

    August 18, 2017 at 3:07 am

    Made these tonight- they were really good! Hubby and I have been cutting out meat and dairy- neither of us are big mushroom fans but are trying to incorporate them into our meals- these gyros had no “mushroom” taste, hooray! I doubled the sauce because it didn’t seem like enough…it was the perfect amount. I also added some sauteed onions. Didn’t have a tomato but will add fresh tomato next time. Thanks for the recipe, definitely a keeper!

    Reply

Trackbacks

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Hi, I'm Megan Sadd. I'm a 2x cookbook author, biohacker, & psychedelic educator. I love sharing recipes & wellness hacks to help people feel their absolute best! more about me →

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