Go Back
–+ servings
Gluten-Free Vegan Loaded Gyros

Gluten-Free Vegan Loaded Gyros

E D
Have you been looking for Gluten-Free Vegan Loaded Gyros? Look no more - this recipe is for you!It's loaded with healthy fries, & homemade tzatziki.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mediterranean
Servings 3
Calories 466 kcal

Ingredients
  

  • For the carrot Fries:
  • 2 medium-sized carrots cut into fries
  • 1 tbsp of garlic powder
  • 1 tbsp of onion powder
  • 1 tbsp of dried thyme.
  • 1 tbsp of paprika
  • 1 tbsp of olive oil
  • 1 tbsp of cornflour
  • 1/2 tsp of salt
  • For the vegan tzatziki:
  • 1/2 block medium-firm tofu 225g, drained
  • 2 tablespoons olive oil
  • 1 teaspoon dried dill
  • 1 teaspoon apple cider vinegar
  • 2 fat cloves garlic minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 big cucumber
  • For the flatbread:
  • 1 cup/120g chickpea flour
  • 1 cup/236g of water
  • 1 1/2 tablespoons extra-virgin olive oil plus more for the pan and drizzling
  • 1/2 teaspoon salt
  • 1 tbsp za'atar
  • Fillings:
  • Vegan Chick'n pieces
  • Lettuce
  • A drizzle of sriracha sauce

Instructions
 

  • Heat oven to 200C/180C fan/gas 6.
  • Start with the fries:
  • Cut carrots into ‘fries’, about 1cm thick, and mix with all the spices.
  • Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 30-40 mins, turning halfway.
  • Prepare the vegan tzatziki next:
  • Add all the ingredients under the tzatziki section of the ingredient list ( Except the cucumber ) into a food processor and blitz until completely smooth.
  • Grate the cucumber and fold it into the tofu puree. Chill in the fridge until serving.
  • Make the flatbreads:
  • Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.
  • Heat a large nonstick frying pan and drizzle with some olive oil. Wait till it gets hot then pour half of the batter making sure it covers the whole pan (you don’t want it thick)
  • Cook on high for about 3 minutes, carefully flip it over and cook for another 3 minutes.
  • Repeat with the remaining batter.
  • Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper and sprinkle the za'atar and sumac.
  • To assemble:
  • Cut a large piece of foil, then place diagonally a large piece of parchment paper.
  • Place the flatbread in the middle, then spread some of the tzatziki, followed by the lettuce, chick'n pieces, and carrot fries. Drizzle with the sriracha sauce and wrap.
  • Do the same with the remaining ingredients.

Nutrition

Serving: 1GYROFiber: 6.4gCalories: 466kcalFat: 13.1gProtein: 15.5gCarbohydrates: 44.3g
Keyword DAIRY FREE, EGG FREE, GLUTEN FREE, NUT FREE, SOY FREE, VEGAN, VEGETARIAN
Tried this recipe?Let us know how it was!