Μπουκιά και συγχώριο(Boukia kai syghorio)

“One bite and all is forgiven.”

Greek style Bbq Tempeh Gyros with shoestring sweet potato oven fries.
This recipe is Greek inspired,  the basics are there but I’ve added my own Bbq-flavour twist to it.
Since I’m looking for new ways to enjoy delicious, nutritionally balanced plant-based meals, I make my favourite recipes and simply replace meat with Tempeh. So I was Wondering if I could pull of a tempeh Gyros that would be as a good as the real deal. Well I’m glad to report, yes I can and so can you!
The Gyros texture and flavor were spot on! And without an actual Bbq.

Tempeh is such a good meat substitute, not only is it high in protein but the texture is also very similar to meat and easily adaptable to many flavors and seasonings. Especially when marinated. In my opinion it is what resembles meat the most.
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
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INGREDIENTS:
• 8 oz tempeh
• 1 ½ tsp. fresh crushed garlic
• 2 tsp. Greek oregano
• 2 tsp. dried thyme
• juice of one small lemon
• 1 tbsp. soy sauce (not Greek but so good)
• ground black pepper
• 1/2 tsp. salt
• 1/4 C. plain tomato sauce
• 1 tsp. liquid smoke (Bbq flavour)
• a pinch of cinnamon
• a pinch of ground clove (optional)
• 1/2 tsp dried crushed chili flakes
• 1 tsp. maple syrup
To serve:
Pita bread
lettuce
chopped cucumber
2 fresh tomatoes sliced
½ red onion thinly sliced
Tzatziki or Greek Yoghurt to serve
sweet potato oven fries with Greek oregano (see recipe)

 

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.Marinate overnight or at least a couple of hours.
5. Make the shoe-string sweet potato fries.
6. Pre heat oven to 200 C / 400 F
7. Take two large sweet potatoes and peel them.
8. Cut into thin shoestrings. Dry well on kitchen paper.
9. Place in a bowl, toss in a two teaspoons of olive oil and add salt, pepper, sweet
10. paprika and oregano tot taste.Toss to coat.
11. Line an oven tray with parchment paper and spread out the fries and place in the middle of the oven.
12. Bake for about 20 to 30 minutes until golden and crispy, depending on the thickness of the fries.
13. Preheat a large griddle pan over high heat. Brush with a tablespoon of olive oil. Remove tempeh slices from the marinade and place in the pan.
14. Grill for 7 – 10 minutes or until golden brown and beginning to crisp.
15. Meanwhile warm the pita bread in the oven for 3-5 minutes, wrap them in aluminium foil (move the fries to one side and lay the pita bread next to them).
16. 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.

Enjoy!

If you make the Greek Bbq Tempeh Gyros, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog