Veganized Greek Gyro

Recipe + Photo by April Viar 

This recipe takes LightLife Certified Vegan Gimme Lean Sausage to the next level. Transforming it into a vegan gyro, enriched with a blend of aromatic spices for an irresistible twist on a classic Greek street food. 

Servings: 7

INGREDIENTS

• 1 pack LightLife Certified Vegan Gimme Lean Sausage 
• 9 oz extra firm tofu, water drained
• 2 tsp Bragg Liquid Aminos 
• 1/2 cup onions, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil 
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp dried thyme
• 1 tsp black pepper
• 1/2 tsp salt
• 1 tsp dried marjoram
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1 tsp coriander
• 1 tsp paprika 
• 1 tsp cinnamon powder
• 7 6-inch vegan pita bread
• 1 english cucumber, sliced into rounds
• 1 pint cherry tomatoes, sliced
• 1 cup red onions, thinly sliced
• 2 cups romaine lettuce, chopped
• 2 cups vegan tzatziki sauce

DIRECTIONS

• Preheat the oven to 350F. Line a 12×16 sheet pan with parchment paper. 
• In a large bowl, add the whole package of the Gimme Lean Sausage, half a block of extra firm tofu, finely diced onions, minced garlic, olive oil, liquid aminos and all of the spices and herbs. Use your hands to thoroughly mix, until all ingredients are well combined. 
• Get your hands wet, this will help to prevent the mixture from sticking. Pour the gyro mixture onto the sheet pan, spreading it out thinly and evenly to cover the entire surface of the parchment paper. Re-wet your hands as needed to facilitate the process. 
• Bake for 50 minutes. Then at the 30 minute mark, carefully pull the pan out of the oven. Use a pizza cutter to slice up the gyro in the middle lengthwise and slice in three random horizontal places to create wide pieces. Be cautious not to lift the gyro, ensuring it holds its form. Return the pan to the oven to continue baking.
• After baking, lift the parchment with the gyro and transfer it to a cooling rack. Resist the temptation to remove the gyro until it cools down to room temperature.
• Once cooled to room temperature, gently pull the vegan gyro off the parchment paper in pieces. 
• Assemble your vegan gyros by layering vegan tzatziki sauce on the pita and topping it  with romaine lettuce, cucumbers, vegan gyro meat slices, red onions, more tzatziki sauce and cherry tomatoes.