Vegan "Gyro" Pitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Pita Filling:1 cup tempeh, chopped1 cup eggplant, chopped1 cup mushrooms, chopped1 medium onion, thinly sliced2 T olive oil2 T tahini2 T rosemaryJuice from 1/2 lemonCucumber "yogurt"1/4 block soft tofu1 cup sliced, peeled cucumber2 T Dill1 T BasilSplash of lemon juice
1. Combine all of the items for the cucumber sauce in a blender or food processor. Cover and chill in the refrigerator while cooking the pita filling.
2. Heat olive oil, tahini, lemon juice, rosemary over medium heat until they become fragrant. Add tempeh, toss and saute for about 5 minutes. Add onions, toss and saute for another 5 minutes. Add mushrooms and eggplant, toss and saute covered about 10 minutes.
*I always have leftover cucumber sauce, I freeze it or use it with other dishes.
Number of Servings: 6
Recipe submitted by SparkPeople user FFRENCH15.
2. Heat olive oil, tahini, lemon juice, rosemary over medium heat until they become fragrant. Add tempeh, toss and saute for about 5 minutes. Add onions, toss and saute for another 5 minutes. Add mushrooms and eggplant, toss and saute covered about 10 minutes.
*I always have leftover cucumber sauce, I freeze it or use it with other dishes.
Number of Servings: 6
Recipe submitted by SparkPeople user FFRENCH15.
Nutritional Info Amount Per Serving
- Calories: 161.7
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 12.5 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.2 g
- Protein: 8.4 g
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