Tempeh Gyros with Cashew Tzatziki

I love Mediterranean dishes – hummus, falafel, tabouli, grapes leaves, on, in or with pita bread. I was delighted to discover this tempeh gyro dish that has become one of my favorites. Simple, and tasty – who could ask for more? You can serve it in a pita pocket, but I love it on a salad, served along with a cashew-based tzatziki. Delicious.Tempeh Gyros with Cashew Tzatziki

Tempeh Marinade:
8 oz. tempeh, sliced ~1/4″ thick
2 cloves garlic, minced
1 1/2 tsp. dried oregano
1 tsp. dried onion flakes
1 tsp. salt
1 tsp. ground black pepper
1/2 tbsp. garlic powder
1 tsp. dried thyme
4 tbsp. vegetable broth
2 tbsp. Bragg Liquid Aminos (or tamari, etc)
1 tsp. rice wine or white wine vinegar
juice of 1/2 a lemon

Combine all of the ingredients for the marinade (except for the tempeh) in a shallow dish and whisk to combine.  Add the tempeh slices and marinate for a couple of hours or overnight, turning the pieces of tempeh now and again.

To make the gyros, heat a skillet with a splash or two of veggie broth. Brown the tempeh on both sides, adding a little more broth or water as needed. Now, you’re ready to assemble your gyros, or as in my case, build my salad.  Pile all of the goodies on to a tortillas/pitas and add chopped tomatoes, Kalamata olives, red onion, parsley. Enjoy with tzatziki (below).


1 cup cashews, soaked for 2+ hours if you don’t have a high-speed blender
1 clove garlic
juice and zest of 1 lemon
1 tsp dried dill
1/4 tsp ground cumin
1/4 tsp sea salt
pinch of black pepper
2/3 cup almond milk
1/2 cup cucumber, grated

In a high speed blender, process all ingredients, except cucumber until smooth. Give the grated cucumber a squeeze to remove excess water. Stir into blended mixture. Voila!

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