Vegan Gyros

These Vegan Soy Curl 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.

Course Dinner

Cuisine Greek-Inspired

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 207kcal

Author Melissa Huggins

Equipment

1 Medium Pot w/ Lid (*see note)
1 Large Skillet
1 Colander
1 Large bowl
1 Small Bowl
1 Small Mesh Sieve (optional)

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.

US Customary - Metric

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.

Nutrition