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food

Vegan Eggplant Gyro

These vegan eggplant gyros are made with savory eggplant and wrapped up in warm naan with a dairy-free tzatziki.

Vegan Eggplant Gyro

Ingredients

  • For the Vegan Tzatziki Sauce:
  • 1 cup raw cashews
  • 2 tbsp. tahini
  • 2 garlic cloves, whole
  • 1 English cucumber, diced
  • 2 tbsp. hemp seeds
  • 1/3 cup unsweetened almond milk, plus more as needed
  • 1 tbsp. fresh dill
  • 1 tbsp. Italian parsley
  • 4 tbsp. lemon juice
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • For The Eggplant Gyro:
  • 2 medium eggplants, sliced into 1/2 inch slices
  • 1 tbsp. olive oil
  • 1 tsp. dried oregano
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 large tomato, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 2 tbsp. Italian parsley, chopped
  • 2 cups water, boiling
  • 4 naan or pitas, heated

Steps

  1. Cover the cashews in the boiling water and let sit for one hour to soak and soften.
  2. Add eggplant, olive oil, sea salt, pepper, and oregano in a skillet over medium-high heat. Cook for 8-10 minutes, or until mostly tender.
  3. Combine the ingredients for the sauce in a food processor and blend until smooth. Add more milk, as needed. Set aside.
  4. To make the gyros, divide the eggplant among the naan or pita bread and top with cucumber, tomatoes, red onion, and drizzle with tzatziki.
  5. Wrap in foil and serve immediately.