Vegan Gyros
Minutes Prep time: 30
Minutes Total time: 40
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 40
Servings: 6
Difficulty: Intermediate
1 bag (12.7 oz. each) Gardein® Plant-Based Meatballs
1 cup shredded English cucumber, unpeeled
1-1/2 cups plain Greek-style yogurt or plant-based alternative
1 small clove garlic, finely chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/2 cup thinly sliced red onion
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
6 pita flat breads (6 inch)
6 leaves green leaf lettuce
1 cup chopped tomato
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 242 mg | 24% |
Carbohydrate | 45 g | 15% |
Cholesterol | 3 mg | 1% |
Total Fat | 11 g | 17% |
Iron | 3 mg | 17% |
Calories | 358 kcal | 18% |
Sodium | 668 mg | 28% |
Protein | 21 g | 41% |
Saturated Fat | 3 g | 13% |
Sugars | 8 g | 1% |
Vitamin C | 8 mg | 14% |
Preheat oven to 450°F. Pour plant-based meatballs onto large nonstick baking sheet. Bake 15 to 18 minutes.
Place cucumber in a double layer of paper towels. Close paper towel around the cucumber and squeeze to remove as much water as possible. Pour into a medium bowl and stir in yogurt, garlic, lemon juice, olive oil, dill, and salt to make tzatziki sauce.
Place onion in a small bowl and toss with vinegar and oregano.
Slice each plant-based meatball into 3 slices. Spread tzatziki on warm pita, top with lettuce, plant-based meatballs, onions, and tomato and serve your vegan gyros!
Vegan Gyros