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These Vegan Gyros are packed with chewy, crispy soy curls seasoned just right and tucked into warm pita with all your favorite toppings. Ready in just 30 minutes, they're perfect for a quick lunch or easy dinner that everyone will love.
I'm obsessed with soy curls, and they are absolutely perfect for these Vegan Gyros! The soy curls soak up the spices, get nice and golden in the pan, and taste incredible. A total game-changer!
Serve them in pita with sliced cucumbers and tomatoes, topped with vegan tzatziki for cool creaminess, or drizzle on some tahini sauce for richness. Top with fresh onions or quick-pickled red onions for a tangy crunch, and pair with barley tabbouleh on the side to keep things fresh and light.
Ingredients for Vegan Gyros
Here's what you'll need to put this easy recipe together:
- Soy Curls: Made from whole soybeans, they rehydrate to a chewy, juicy texture like shredded meat; find them online or at natural food stores.
- Vegetarian Better Than Bouillon: Infuses flavor into the curls during soaking; swap with a vegetable bouillon cube if that's what you have.
- Soy Sauce: Adds umami and helps browning-use in stages after soaking so it sticks; tamari or coconut aminos for gluten-free.
- Dry Seasonings: Paprika is for color and gentle warmth (Hungarian or Spanish are my favorites), oregano for an herby kick (thyme or marjoram if you're out), garlic powder for easy savoriness (fresh minced and quick-sautéed right before the soy curls works too), cumin for earthy depth (coriander as a milder swap), smoked paprika for smokiness (skip if you don't have it), and a pinch of cayenne or flakes for optional heat.
Cornstarch: Helps crisp the edges; add in two stages for even coating. - Avocado Oil: For searing, any neutral, high-heat oil works.
How to prepare soy curls for Vegan Gyros
Once you prepare the soy curls, you can wrap them up and enjoy. Here's how to do it:
- Heat water with bouillon in a medium pot until just below a simmer. Add soy curls, press to submerge, cover, and remove from heat. Soak 10 minutes, stirring occasionally. While they are soaking, mix the dry seasonings in a small bowl.
- Drain soy curls in a colander. Cool until handleable, then squeeze out excess liquid until damp.
- Tear into small pieces.
- Add curls to a large bowl. Toss with soy sauce in 4 additions of about ½ tablespoon each.
- Sprinkle half the spice mix over the curls, toss to coat, then repeat with the rest.
- Sprinkle 1 tablespoon of cornstarch over the curls.
- Toss, then repeat with the second tablespoon of cornstarch.
- Heat oil in a large skillet over medium-high heat. Add curls in a single layer, cook 5-7 minutes stirring occasionally until browned and crispy on edges.
FAQs
The curls can be seasoned in advance, but wait to add the cornstarch until just before crisping them up in the pan so they stay light and crispy.
Store cooled soy curls in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet with a splash of oil to restore crisp edges. Leftovers make great wraps, grain bowls, or protein-rich salad toppings
Try pairing these gyros with roasted potatoes, lemon rice, or a bright chopped salad. The seasoning also pairs well with grilled vegetables or a tangy slaw.
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Recipe
Vegan Gyros
Ingredients
- 4 ounces dried soy curls (about 2 cups)
- 2 cups water
- 2 teaspoons Vegetarian Better Than Bouillon or vegetable bouillon cube
- 2 tablespoons soy sauce , divided (tamari for gluten-free)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Pinch of cayenne or red pepper flakes (optional)
- 2 tablespoons cornstarch
- 2 tablespoons avocado oil or any high-heat neutral cooking oil
- Pita bread or flatbreads for serving
- Toppings of choice vegan yogurt sauce, vegan tzatziki, or hummus, sliced tomato, cucumber, lettuce, red onion, dill, etc.
Recommended Equipment
- 1 Medium Pot w/ Lid (*see note)
- 1 Colander
- 1 Large bowl
- 1 Small Bowl
- 1 Small Mesh Sieve (optional)
Instructions
- In a medium pot, heat the water with the bouillon until just below a simmer. Add the soy curls, press to submerge, then cover and remove from heat. Soak for 10 minutes, stirring occasionally.
- While the soy curls are soaking, mix together the paprika, dried oregano, garlic powder, cumin, smoked paprika, and cayenne or red pepper flakes (if using) in a small bowl to make the gyro spice mixture. Use this time to also prepare any desired toppings.
- Drain the soy curls in a colander. Let rest until cool enough to handle, then squeeze out excess liquid until just damp. Now, tear the soy curls into small pieces to mimic traditional gyro meat texture.
- Transfer the soy curls to a large bowl. Add the soy sauce in 4 additions of about ½ tablespoon each, tossing between each addition. Sprinkle about half of the gyro spice mixture over the soy curls and toss to coat. Repeat with the second half to evenly coat the soy curls.
- Sprinkle one tablespoon of cornstarch (using fine mesh sieve or fingers) over the soy curls and toss to coat, then repeat with the remaining tablespoon.
- Heat a large skillet over medium-high heat for 1-2 minutes, then add the oil. Once the oil is shimmering, add the soy curls in a single layer and cook, stirring occasionally, for 5 to 7 minutes, until browned and slightly crispy on the edges. Taste and adjust salt or spices as desired.
- Serve the soy curls in warmed pita or flatbreads, topped with desired sauce and toppings.
Notes
- Soaking soy curls: If preferred, you can heat the broth in a heatproof bowl in the microwave until just below a simmer, then pour the soy curls directly into that bowl to soak. Keep covered.
- Nutritional info does not include flatbreads, sauces, or toppings.
- Cooking Alternative: Bake the seasoned curls on a parchment-lined sheet at 425°F for 15 to 20 minutes, stirring halfway through. For an air fryer, cook at 375°F for 5 to 7 minutes, shaking once to ensure even crisping.
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