Growing up we always used to go to diners that were Greek owned. We would get chicken soulvaki and slather it in tons of tzatziki it was delicious and I loved it. So recreating a vegan version has always been something I wanted to do and let me tell you this did not disappoint! It is actually very easy to make and comes together pretty quickly.
There are two ingredients that are important to making this taste amazing: the vegan chicken and sour non-dairy yogurt. I am very lucky to have an Asian market nearby and if you have never gone they have amazing vegan mock-meats there. The brand I used for this recipe is Nature’s Soy Vegan Seitan Chicken. But the beauty of this recipe is you can use any substitutes you have. You can use a store-bought seitan, homemade seitan, thinly sliced tofu. thinly sliced tempeh, soy curls or any vegan chicken replacement you like.
Now onto the non-dairy yogurt. The best part about tztaziki is that tangy, sour taste. Luckily we have so many non-dairy yogurt alternatives now that replicate Greek yogurt. I used the almond milk unsweetened, unflavored yogurt from Whole Foods 365 brand. However, there are many alternatives such as Kite Hill, Forager Cashew Yogurt or you can make your own. If you cannot find vegan yogurt but you can find vegan cream cheese you can use that as well.
I think this recipe would make a great meal to share with family and friends. It also holds up pretty well in the refrigerator and I am actually eating the leftovers as I write this! If you can’t have pita breads you can always have it with rice or on top of a salad. I also decided to make them into smaller gyros but you can use bigger pitas.
8 oz vegan chick’n substitute
2 tbsp vegan yogurt [40g]
1 1/2 tbsp red wine vinegar [23ml]
1 tbsp garlic powder
1 tsp oregano
1/4 tsp black pepper
1/4 tsp salt
Pinch red pepper flakes
1 tbsp olive oil
3/4 cup vegan Greek-style yogurt [190g]
1/2 cucumber, grated [150g]
1/2 lemon, juiced
2-3 cloves garlic, minced
Salt to taste
Pair with cucumber, red onion, tomato and pita
- In a bowl add the chick’n and all the ingredients except the olive oil. Mix together. Marinate for at least 45 minutes or up to 4-6 hours in the fridge. If using frozen chick’n allow it to thaw and then cut it up into small pieces.
- To prepare the tzatziki grate the cucumber using a box grater. Add it into a cheesecloth or a strainer and squeeze out the water. The water from the cucumber will make the tzatziki thinned out and watery. Alternatively, you can let it sit in a strainer overnight with salt in a bowl and drain out the water that way.
- In a bowl add the yogurt, cucumber, garlic, lemon and salt. Mix together and refrigerate until ready to use.
- When you are ready to prepare the chick’n add it into a skillet with the oil and cook until chick’n is crispy and browned.
- When ready to assemble the pita add the chick’n along with some cut up cucumber, tomato and red onion. Top with tzatziki, fresh parsley and lemon juice if you like. Pair with rice, french fries, vegetables or a side salad.
Makes 6 mini gyros or 2-3 large gyros. Serves around 2-3.
PDF PRINTABLE CHICK’N GYRO
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