Name: Vegan Tempeh Gyros
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 package tempeh ((8-ounce) cut in half to fit into a steamer basket); 2 tbsp lemon juice; 2 tbsp liquid aminos; 0.25 cup red onion (minced); 3 cloves garlic (minced); 1.5 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 0.5 tsp black pepper; 0.25 tsp sea salt (add more to taste); null dash nutmeg; null to_garnish oil spray (or cooking spray); 4 slice pita bread; 1 cup lettuce; 1 cup chopped tomato; 0.25 cup red onion (thinly sliced, or quick-pickled onion); 4 to_serve vegan tzatziki sauce (or tahini (it's less authentic, but super good with this))

Instructions

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1

Set the tempeh (2 package) in a steamer basket set over simmering water; steam for 20 minutes.
2

While the [tempeh] is steaming, whisk together all of the remaining gyro ingredients except the [oil spray] in a large resealable container (like Tupperware) or a gallon-size zip-top bag.
3

When the [tempeh] is done steaming, remove it from the steamer basket and let it cool for a few minutes, until you can safely handle it. Transfer it to a cutting board and cut it into thin strips (somewhere between 0.25- and 0.5-inch is good here; too thin and they’ll crumble!).
4

Place the cut [tempeh] in the marinade; cover the container or seal the bag and turn it over a few times to make sure all of the [tempeh] is coated. Let sit at room temperature for 10 to 15 minutes or until all or most of the liquid has been absorbed, gently shaking halfway through the marinating time.
5

While the [tempeh] marinates, begin preheating your oven to 475ºF.
6

Line a baking sheet with foil, then spray the foil with [oil spray]. Place the [tempeh] strips on the baking sheet and spoon the minced red onion (0.25 cup) and remaining marinade (if any) over the top. Bake for 10 to 15 minutes, or until the edges are nicely browned.
7

Serve with pita bread (4 slice) and your desired toppings.