The week prior to trying this recipe, I made some wonderful black chickpea falafel. These were the best falafel I’ve made to date (still need to post the recipe). I wrapped the falafel with pita along with a creamy cashew tzatziki and dill pickle slices. The tzatziki was a delectable combination of cool cucumber, tangy lemon and garlic, and fresh herby dill.

I passed this recipe on to my sister, and she in turn came upon this vegan tempeh gyro recipe. Prior to becoming vegetarian, I used to love a good gyro. I hadn’t had one in quite some time, and was excited to try this authentic appearing recipe.

Rather than repeat the tzatzki and wrap as I used with the falafel, I decided to make a Greek farro bowl with lemon tahini dressing to top with the tempeh meat. The bowl was a simple combination of chopped spinach, tomatoes, red onion, and cucumber. I’ve provided the recipes for both sauces below.

Vegan Gyros with Tempeh


Tempeh ( Find original recipe here at Veggies Don’t Bite )

  • 8 ounce package of Tempeh (I used Lightlife)
  • 1 1/2 teaspoons garlic, finely chopped (can use a garlic press)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 tablespoons lemon juice
  • 2 tablespoons Tamari or low sodium soy sauce
  • 1/2 teaspoon sea salt (optional)
  • 1/4 teaspoon black pepper
  • 1 cup veggie broth

Lemon Tahini Dressing

  • 4 medium to large cloves of garlic, minced (can use garlic press)
  • 1/4 cup lemon juice
  • 1/2 cup tahini
  • 1/2 teaspoon sea salt
  • Pinch of ground cumin
  • 6 tablespoons water

Cashew Tzatziki (Find original recipe here at One Green Planet)

  • 1 cup raw cashews, soaked for at least 2 hours (or in hot water for 20-30 minutes)
  • 1 clove garlic, minced
  • Juice and zest of 1 lemon
  • 1 teaspoon dried dill (I used 1/2 cup fresh dill, chopped)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • Pinch black pepper
  • 1/2-2/3 cup unsweetened almond milk, depending on desired thickness
  • 1/2 cup grated cucumber



  • The day before or 6-8 hours prior to cooking, cut tempeh block in half
  • Boil in a pot of water for 20 minutes (this is optional, but does cut some of the bitterness)
  • Make marinade by combining everything in a large container and whisking together
  • Once tempeh has cooled, cut into thin slices (1/8 inch thick)
  • Add sliced tempeh to marinade and soak 4-6 hours or overnight
  • Preheat oven to 350 degrees
  • Take tempeh out of marinade (and reserve for use later if desired). Spread in a thin layer in a 9×13 inch baking dish
  • Pour 1/4 cup tempeh over tempeh
  • Bake for 30-35 minutes or until brown
Tempeh slices marinating
Tempeh slices after baking

Lemon Tahini Dressing

  • Whisk all ingredients together until well combined. Can make thinner by adding more water
  • Chill prior to serving

Cashew Tzatziki

  • In a high-speed blender, blend all ingredients until well combined, except cucumber (reserve 2 tablespoons dill)
  • After blending, add grated cucumber and reserved fresh dill
Vegan cashew tzatziki. This is also delicious with a falafel wrap
Gyros are traditionally served in pita, however I opted to use the tempeh meat to top a Greek farro salad with spinach, cucumber, tomato, and red onion
The final dish. I used lemon tahini dressing, but it would be just as tasty with the cashew tzatziki