Portobello Gyros With Hemp Tzatziki
[Vegan]

To Make the Gyros:

1. In a small bowl, whisk together the Worcestershire, cumin, and maple syrup. Pour the marinade over the Portobello slices and stir until evenly combined. Set aside for 15 minutes and prepare the hemp tzatziki.
2. Heat a skillet on medium. With a bit of water or cooking oil, sauté the mushrooms for 4-5 minutes. Stir often to prevent sticking. Remove from heat and let cool for 2-3 minutes.
3. Warm 2 pitas in a skillet, roughly ten seconds on each side. Divide the portobello gyros between the two pitas and top each one with 1/4 of the vegan tzatziki.

To Make the Hemp Tzatziki:

1. Chop the cucumbers into small pieces. In a blender or food processor, combine the hemp seeds, tahini, minced garlic, lemon juice, and water. Blend or process until smooth and creamy. If it’s too thick, add water 1 tablespoon at a time until you reach your desired consistency.
2. Transfer to a medium bowl. Stir in the herbs and chopped cucumber. Serve immediately or keep refrigerated in an airtight container for 2-3 days.