Name: Vegan Mushroom Gyros
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: greek
Ingredients: 120 g hulled sunflower seeds (soaked); 90 ml plant milk (soy); 1 null english cucumber (grated); 60 ml lemon juice (adjust to taste); 1 clove garlic cloves (minced); 1.5 tbsp dried mint (to taste); null null salt and pepper (to taste); 600 g oyster mushroom (tough woody bits removed); 60 ml olive oil (divided); 1 null red onion (finely diced); 3 cloves garlic cloves (minced); 2 tsp chicken seasoning (roast style); 2 tsp dried oregano (dried); 1 tsp smoked paprika (smoked); 0.5 tsp cumin (ground); 30 ml soy sauce (low sodium); 10 ml tomato paste (concentrate); 15 ml maple syrup (or sugar); 20 ml red wine vinegar (red wine); 3 g nutritional yeast (optional); 4 null greek style flatbreads (warmed); 1 null gem lettuce (roughly chopped); 8 null cherry tomatoes (sliced); 0.25 null red onion (finely sliced)

Instructions

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1

Grate cucumber (1 english) coarsely, add a little [salt and pepper] and let it sit. Meanwhile, soak hulled sunflower seeds (120 g) in boiling water for minutes (30).
2

Once soaked, transfer drained [hulled sunflower seeds] to a small blender. Add plant milk (90 ml), about lemon juice (4 tbsp), garlic cloves (1 clove), [salt and pepper] and blend until silky smooth. Optionally, add nutritional yeast (3 g). Adjust to taste, then transfer to a mixing bowl.
3

Squeeze water out of the [english cucumber] and add the [cucumber flesh] to the mixture along with dried mint (1.5 tbsp). Refrigerate until needed.
4

For the mushrooms, cut off any tough woody bits where the oyster mushroom (600 g) clusters fuse. Split them into individual mushrooms, tearing larger specimens in half by hand.
5

Heat a heavy non-stick pan over low-medium heat. Add olive oil (1 tbsp) and spread half of the [oyster mushroom] on top. Press them down with a flat, heavy object and cook undisturbed for minutes (5) until charred. Flip and repeat. Remove the first batch, add another olive oil (1 tbsp) and cook the remaining [oyster mushroom] in the same way.
6

Transfer the cooked [oyster mushroom] out of the pan. Clean the pan if needed and heat up another olive oil (1 tbsp). Add onion (1 red) (finely chopped) and sauté until almost softened. Then add garlic cloves (3 cloves) (minced) and sauté some more until both are softened.
7

In a small bowl, mix soy sauce (30 ml), tomato paste (10 ml), maple syrup (15 ml) (or sugar), red wine vinegar (20 ml), nutritional yeast (3 g) (optional), and the remaining olive oil (1 tbsp).
8

Return the [oyster mushroom] to the pan, sprinkle with chicken seasoning (2 tsp), dried oregano (2 tsp), smoked paprika (1 tsp), and cumin (0.5 tsp). Cook for minute (1), then add the liquid mixture and a small splash of [water]. Stir everything through and allow to cook for minutes (3). At this point, you can stop and refrigerate the mixture overnight (it will get tastier) or bake and consume straight away.
9

Pre-heat the oven to 200°C / 390°F. Line a tray with baking paper. Spread the marinated [oyster mushroom] onto the tray and bake for [5-15 minutes] until nicely caramelized. Smaller mushrooms will be done in 5-10 minutes, larger/thicker ones will need 15 minutes.
10

Pre-heat the style flatbreads (4 greek) according to packet instructions.
11

Assemble the gyros: spread a generous amount of [tzatziki sauce] in the middle of each flatbread. Layer with shredded lettuce (1 gem), a quarter of the [oyster mushroom], tomatoes (8 cherry) (sliced), slivers of fresh onion (0.25 red), and a bit more [tzatziki sauce]. Roll up and enjoy. (καλή όρεξη!)