Greek Tempeh Bbq Gyros with shoestring sweet potato oven fries

Tempeh Bbq Gyros PicMonkey Image

Μπουκιά και συγχώριο

(Boukia kai syghorio) “One bite and all is forgiven.”

My never ending love for Greece and Greek food goes on and on…..

I’m not sure if this is actually totally Greek but the basics are there and I’ve added my own Bbq twist to it.

Since I’m looking for new ways to enjoy delicious, nutritionally balanced plant-based meals, and when you love Greek food as much as I do, you have to turn up your creativity dial a notch or two. So I was Wondering if I could pull of a tempeh Gyros and if it would actually be as a good as the real deal. Can I really make a meat-free gyro that tastes as good as the original? Well I’m glad to report, yes I can and so can you!

The Gyros texture and flavor were spot on!

Here’s how it’s done… Tempeh is my go-to staple whenever I’m craving a meat dish. Not only is it high in protein, but its texture is beefy and easily adaptable to many flavors and seasonings. Especially when marinated. In my opinion it is what resembles meat the most when it comes to texture.
If you have the time,  make the marinade a day in advance so it really penetrates the tempeh.

 

🔪  prep time : 10 minutes

⏰  cooking time : 10 minutes

😋   serves : 4


INGREDIENTS:

  • 8 oz tempeh (package in block form)
  • 1 ½ tsp. fresh crushed garlic
  • 2 tsp. greek oregano
  • 2 tsp. dried thyme
  • juice of one small lemon
  • 1 tbsp. soy sauce
  • ground black pepper
  • 1/2 tsp. himalayan salt
  • 1/4 C. plain tomato sauce
  • 1 tsp. liquid smoke
  • a pinch of cinnamon
  • a pinch of ground clove (optional)
  • 1/2 tsp dried crushed chili flakes
  • 1 tsp. maple syrup

To serve:
whole grain or gluten free pita bread
lettuce
chopped cucumber
2 fresh tomatoes sliced
½ red onion thinly sliced
tzatziki or soy yoghurt to serve
sweet potato oven fries with Greek oregano (see recipe)

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Tempeh Bbq Gyros4

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INSTRUCTIONS:

  1. Make marinade by mixing the ingredients in a deep dish.
  2. Cut tempeh block in half. Bring a pot of water to a boil, place tempeh halves inside and boil gently for 5 minutes. This removes any bitter taste from the tempeh.
  3. Take tempeh out of the water, and after it has cooled slice it into ¼ inch slices or strips.
  4. Place slices in the marinade.
  5. Marinate overnight; mix up the tempeh slices every once in a while to make sure you have all of them covered with marinade.
  6. Preheat a large frying pan over high heat. add a tablespoon of olive oil. Remove tempeh slices from the marinade and place in the pan.
  7. Stir fry for 7 – 10 minutes or until golden brown and beginning to crisp at the edges.
  8. Once tempeh is done, warm the pita bread in the oven for 3-5 minutes. Assemble gyros by placing tempeh slices, fresh tomatoes, and red onions on pita bread. Cover with Tzatziki or yoghurt and top with a handful of the crispy shoe-string sweet potato fries.

For the shoe-string sweet potato fries:

Pre heat oven to 200 C / 400 F
Take two large sweet potatoes and peel them.
Cut into thin shoestrings. Dry well on kitchen paper.
Place in a bowl, toss in a two teaspoons of olive oil and add salt, pepper, sweet paprika and oregano tot taste.
Toss to coat.
Line an oven tray with parchment paper.
Spread out the fries and place in the middle of the oven.
Bake for about 20 to 30 minutes until golden and crispy, depending on the thickness of the fries.

 

καλή όρεξη!

(kali orexi)

MYRA XO

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….and remember to share, your friends will love it too ❤

12 thoughts on “Greek Tempeh Bbq Gyros with shoestring sweet potato oven fries

  1. Tracey O'Brien says:

    This just looks so delicious, Myra. I love the flavours you’ve used. I’ve never cooked with tempeh before but you’ve made it look so good I will have to try. And shoestring fries? What’s not to love?

    • The Cooking spoon says:

      Thank you so much Tracey. I really love tempeh now and it’s so versatile I try to encourage people to give it a go because you can do so many things with it and it’s really healthy.

    • The Cooking spoon says:

      Thank you Ronit, I didn’t like tempeh in the beginning either but it has to do with the prep. Blanching in boiling water is key to getting a good flavoured tempeh. Give it a go, you’ll see, and marinating of course 😊

      • Tasty Eats Ronit Penso says:

        I guess blanching is what was missing from the dishes I’ve tried so far, and that’s why I never tried cooking it at home. Thanks for clarifying it. I’ll definitely give it a try now. 🙂

    • The Cooking spoon says:

      Thank you Dolly, I was just talking to Ronit about that. It really makes all the difference to blanch it first and removes that weird bitter taste. Hope you try it ☺

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