Are you familiar with jackfruit? If not, I highly suggest you get acquainted with it very soon! Because these vegan gyros are not to be missed. They’re loaded with plant-based goodness from shredded and crispy jackfruit, lots of Meditteranean inspired veggies (dressed in a Greek dressing) and a delicious oat yogurt tzatziki.
Why You’ll Love this Recipe
- Easy to prepare: although it looks like a lot of ingredients, the recipe itself is quite easy to prepare.
- Whole foods ingredients: no weird ingredients, just whole foods ones that taste delicious!
- Packed with flavour: these vegan gyros are packed with lots of rich and umami flavours and then crisped up to perfection.
- Great meatless option: this is a great meatless option to serve to anyone who may be a bit unsure about vegan food.
All About Jackfruit
Jackfruit is a species of tree native to Southwest India. Both the ripe and unripe fruit can be eaten as well as the seeds. For this recipe, we are using unripe jackfruit as this is the one that would typically be used in a meat type dish. The ripe version is much sweeter and is common in breakfast dishes.
How to Make Jackfruit Pulled Pork
Making jackfruit pulled pork is actually fairly easy. It’s definitely quicker than making real pulled pork. Look for canned jackfruit that is packed in brine, I like this one from Native Forest. Once you open up the can, you’ll see the jackfruit pieces. The first thing you want to do is trim the pointy, tough end off. From there, you can go ahead and use your hands to shred it slightly, it will do so quite easily. For this recipe, I used two cans of jackfruit. Once that’s all done, you’re ready to cook it. I like cooking it with some onion and garlic for this recipe. Then you’ll add all the spices, tomato paste, tamari and maple syrup. It only takes about 10 minutes of cooking. Now, you’re ready to crisp it!
How to Make it Crispy
For this recipe, I really like crisping the jackfruit. It makes it feel more like jackfruit carnitas and I am SO into that. You could omit the crisping part if you want, but I find it’s worth the little bit of extra time.
To crisp it up, simply spread it out on a parchment lined baking sheet. Bake the jackfruit for about 15 minutes. Then broil for about 5 minutes, until slightly browned and crispy. That’s it, that’s how you make crispy jackfruit! And just look at all that browned goodness around the edges!
Which Vegetables to Use
For these vegan gyros, I loaded them up with some raw Mediterranean veggies and then added some Mother Raw Greek dressing. By using raw veggies, you get lots of crunch and contrast when you bite into these vegan gyros.
I love all of the Mother Raw dips and dressings! Not only do they taste amazing, they have such simple, wholesome ingredients. Their Greek dressing pairs perfectly with the veggies which add a ton of flavor to the pitas. You could also make extra and serve the leftover veggies on the side too. For the veggies, I use fresh cherry tomatoes, red onion, cucumber and olives.
You can read more about Mother Raw and check out their amazing products over here!
How to Make A Vegan Tzatziki
Making a vegan tzatziki is actually the exact same as making regular tzatziki, but you’ll use a dairy free yogurt. For this recipe, I used a new oat milk yogurt from Yoso. Yoso is an amazing Canadian company that is the first to bring oat milk yogurt to the Canadian market. This is great for those with nut and soy allergies. They also use certified gluten free oats, so this will work for those with Celiac or wheat allergies. I use their unsweetened oat yogurt and then load it up with finely shredded (and drained) cucumber, minced garlic, fresh dill, mint, and lemon juice. It won’t be as thick as a traditional Greek yogurt, but it still tastes amazing!
You can read more about Yoso and check out their amazing dairy free yogurts, dips and spreads over here!
How to Assemble
make the Vegan Tzatziki
The first thing I recommend doing to make these vegan gyros is to make the vegan tzatziki. Start by shredding a cucumber (you can leave the skin on) and then drain the cucumber of excess moisture. You want to ensure you get as much liquid out as possible. I use a nut milk bag to squeeze everything out.
Then go ahead and mix this with your oat yogurt, and add the minced garlic, herbs and lemon juice. Give it a quick stir and then place it in the fridge where it will thicken a bit more.
Preparing the jackfruit
Next, shred the jackfruit and lay it out on a plate lined with paper towel to rid it of excess liquid.
Then add the onion to a medium sized dutch oven and cook that for about 5 minutes. Add in your garlic, and all the spices. Then add the tomato paste and the jackfruit and give it a good stir. Stir in the tamari, maple syrup and lemon juice. Let it simmer for about 10 to 12 minutes, until softened. You can break up the jackfruit pieces more using the back of a spoon.
Once that’s done, crisp it in the oven by baking it and then broiling it for about 5 minutes, until nicely browned and crispy.
Make the veggies
While that’s crisping, you can chop up your veggies. Add them to a bowl and drizzle with the Mother Raw Greek dressing and season with an extra pinch of salt and pepper.
Prep your vegan gyros
Take out your pitas and add some romaine lettuce, followed by the veggies. Then add the crispy jackfruit pulled pork and top with your vegan tzatziki.
If you want, you can serve this with some Greek fries on the side as well. I personally like adding some fries to this and having some on the side.
How to Store
I’d recommend storing any leftover jackfruit in a sealed container in the fridge for up to 5 days. You can store it either after its done cooking or after you’ve crisped it. To reheat the crispy jackfruit pulled pork, simply heat it in the oven for about 5 minutes at 350ºF. Or if you stored it just after cooking, follow the instructions for broiling and crisping.
Store vegan tzatziki in a separate container in the fridge along with the veggies for up to 5 days.
This is a great make ahead dish and the pulled jackfruit is easy to make the night before you want to serve it.
- Prep the vegan tzatziki ahead of time to let it thicken more in the fridge.
- Cook the jackfruit ahead of time and then crisp it up when you’re ready to eat. This will save tons of time!
- When breaking apart the jackfruit, take your time to do it as it’s cooking, this is much easier to do with the back of a spoon.
- No gluten: use a gluten-free pita or wrap, or layer it in a lettuce wrap or even on a salad for a deconstructed gyro.
- Yogurt: use any type of yogurt for the tzatziki, such as unflavored coconut yogurt (this will result in a thicker tzatziki).
- No Greek dressing: if you can’t use the Mother Raw Greek dressing, use some extra virgin olive oil, lemon and some dried herbs such as oregano instead.
- Ancho Chile Powder: use regular chili powder instead.
- Soy-Free: use coconut aminos instead.
I hope you love these vegan gyros as much as I do. Whether you’re plant based or just looking to include more meatless options, this is one delicious dinner.
If you make these vegan gyros please let me know by tagging me on Instagram. Or you could leave a rating and/or review below! It truly means so much to me when I hear from you.
I was inspired by Lazy Cat Kitchen for this amazing recipe.
This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.
Vegan Gyros with Crispy Jackfruit
Crispy jackfruit, Greek veggies and a vegan tzatziki are combined to make these delicious vegan gyros.
For the Vegan Tzatziki
- 1/2 cucumber shredded
- 1 clove garlic minced
- 1/4 cup dill fresh, finely chopped
- 2 tbsp mint fresh, finely chopped
- 1 cup oat milk yogurt unsweetened
- 1 tbsp lemon juice
- salt and pepper to taste
For the Jackfruit
For the Veggies
- 1/2 cucumber sliced
- 1/2 red onion sliced thin
- 3/4 cup cherry tomatoes halved
- 1/3 cup pitted kalamata olives
- 1/4 cup Greek Mother Raw dressing
- pinch salt and fresh black pepper
- 8 leaves romaine lettuce
- 4 pitas
Make the Tzatziki
Drain the shredded cucumber with a fine mesh sieve or nut milk bag to ensure as much water as possible is removed. Then place the cucumber in a bowl along with the garlic, mint, dill, yogurt, lemon juice, sea salt and pepper. Stir to combine and then place in the fridge while you prepare the rest.
Make the Jackfruit
Drain the jackfruit in a sieve and cut the pointy tip off of the jackfruit. using your hands, shred the jackfruit and place in a plate lined with paper towel and set aside.
In a dutch oven, over medium heat, add the avocado oil. Once hot, add the onion and cook for 4 to 5 minutes, until softened. Then add the garlic and cook for about 30 seconds, until fragrant. Add the smoked paprika, chile powder, cumin and oregano and stir. Add the tomato paste and the jackfruit and stir to combine and mix well. Then add the tamari, maple syrup and lemon juice and stir. Cook over medium-low heat for about 10 minutes, until softened. Squash the jackfruit pieces with the back of a wooden spoon while it's cooking to break them apart more if needed.
Turn the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add the jackfruit pieces to the sheet pan and bake for 10 minutes, remove, flip the pieces around and bake for 5 minutes more. Turn the oven to broil and cook for 4 to 5 minutes until crispy.
Make the veggies
Meanwhile, in a bowl, add the cucumber, onion, tomatoes, olives and the Mother Raw dressing. Season with salt and pepper and set aside.
Assemble the pitas
Lay out each pita, top with romaine lettuce, then add the veggie mix, followed by the crispy jackfruit. Drizzle the tzatziki on top. Serve and enjoy!