Vegan Gyros

Coming at you with a perfect Friday Night Fakeaway idea; Vegan Gyros, using Jackfruit and Moroccan Grains! This delicious recipe was created by Happy Skin Kitchen.

10 mins

Basic

MAKES 4

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INGREDIENTS METHOD

1 red onion - thinly sliced
1 can (400g) young jackfruit - drained and roughly chopped
4 tbsp soy sauce
2 tbsp maple syrup
2 tbsp tomato puree
1 Whitworths Protein By Nature Moroccan Grains pouch
A drizzle of olive oil for frying
Salt & pepper to taste
For the tzatziki: 150g unsweetened plant-based yogurt ( We used coconut)
1/2 small cucumber
A small handful of fresh mint leaves - finely chopped
The juice of 1/2 lemon
1 tbsp extra virgin olive oil
Salt & pepper to taste
Serve with: Gyros style flatbreads
A handful of mixed salad leaves
Slices of tomatoes

Add a drizzle of olive oil to a frying pan and once hot add in the chopped onion. Cook for 8-10 minutes until starts to caramelise.
Add in the jackfruit, tomato puree, soy sauce and maple syrup. Stir everything to combine and cook for 10 more minutes. Add a dash of water if starts to stick to the bottom of the pan.
Transfer the jackfruit mixture to a baking tray covered with parchment paper and place in the oven at 200 degrees Celsius fan for 20-25 minutes until the jackfruit is slightly crispy on top.
In the meantime make the tzatzki. Grate cucumber and squeeze out all the water using a cheese cloth or a cotton tea towel. Add the grated cucumber to bowl together with all the other ingredients. Mix well and season with salt & pepper.
Place the Whitworths Moroccan Grains pouch in the microwave for 2 minutes and add it to the baked jackfruit. Mix everything well and adjust for seasoning.
To assemble your gyros add a generous layer of the tzatziki to each flatbread. Top with the Moroccan Grains and jackfruit mixture, few salad levees and some tomatoes slices.
Fold the flatbread and enjoy while warm!

Vegan Gyros

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Vegan Gyros

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