This vegan jackfruit gyros recipe is the perfect option for a healthy yet comforting dinner. The jackfruit in this is super succulent and the mushrooms give an extra umami flavor. Served with a greek salad and vegan tzatziki.

Greek Jackfruit Kebab [Vegan]

Serves

2

Cooking Time

30

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Ingredients

For the Jackfruit and Mushroom Gyros:

  • 1 tin jackfruit, drained
  • 1 cup meaty mushrooms, e.g. mini portabello mushrooms, shiitake, oyster etc
  • 1 tablespoon tomato purée
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon maple syrup
  • 1-2 tablespoon dark soya sauce
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • salt and pepper

For the Vegan Tzatziki:

  • 1.5 cups vegan yogurt
  • 1 cup cucumber, grated
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1 teaspoon dried mint (optional)
  • 1 tablespoon vinegar
  • salt and pepper to season

To Serve:

  • greek pita wraps
  • red cabbage, thinly sliced
  • sundried tomatoes, thinly sliced lengthways
  • chips, baked or air fried
  • Greek salad
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Preparation

For the Jackfruit Gyros:

  1. Cut off the pointy bits of the jackfruit (the really hard bits) and remove the round seeds where you can.
  2. Heat the oil in a large pan on medium heat. Lightly fry the spices, herbs and garlic. Add 1-2 tbsp water to form a paste.
  3. Add the jackfruit and fry to coat it in the herbs. Add 1 cup of hot water then once bubbling add the tomato purée.
  4. Once boiling, cover the pan and leave to simmer for around 10 mins. With a fork press down the jackfruit until it falls apart, add in the mushrooms and mix in the soya sauce and maple syrup until well covered and fry for a couple minutes. Add in more soya sauce or water if it is looking a bit dry.
  5. Season with salt and pepper. Once the jackfruit is soft and the sauce has thickened lay out the mixture on a baking tray and grill on high heat for 5 mins to slightly crisp up the edges (but not too long to dry it out)

For the Tzatziki:

  1. Add the cucumber on a plate and sprinkle with salt. Leave to stand for half an hour then drain the excess liquid
  2. Put the crushed garlic in a bowl and mix in the oil and vinegar. Slowly add the vegan yogurt and stir continuously to form a thick cream
  3. Drain the cucumber and add it in to the yogurt mix along with the mint (if using). Season with salt and pepper and refrigerate.

To Serve:

  1. Serve the jackfruit gyros in the pita wraps with the tzatziki, chips and cabbage and wrap them with foil to seal tight. Serve with a Greek salad.
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