The Best Greek Vegan Gyros Recipe
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The ‘Cyprus Vegan’ and her the beginning of her journey
One of the things I was most looking forward to when I moved to Cyprus was the food. You see I was a meat eater for 40 years and everyone knows that Cypriots love their food and in particular their meat dishes.
So what changed you may ask, how do you go from a meat and dairy eater to becoming vegan? Quite simply, I changed – overnight.
After a period of depression and ill health i started to look at my lifestyle. I had regular Reiki sessions to help and then one day I just woke up and i saw the truth. It was that sudden. That intense. That life changing. It suddenly dawned on me that all these loving, feeling beings had suffered, probably been tortured and had died just for me to eat them. That babies were taken from their mothers so I could drink their milk, eat cheese and butter. That chickens lived their lives in cages or in poor conditions so I could eat their eggs.
And that was it. I cried tears of shame and regret for not wakening up to this before now. That the dogs, cats, birds and traditional animal pets I had sent money for to save and help ease suffering of was the biggest lie of my life when I had been funding the killing of thousands of animals in my lifetime.
And my life changed in the most amazing way when I decided that very day that as long as I live I will never touch another animal product and do my best to show others that a vegan lifestyle is not only an easy transition but the most rewarding in so many ways.
Most people don’t want to see the videos or pictures of animals being slaughtered or tortured. Not because they don’t care, but because its easier to not see it, to pretend that on the whole old style farming is still in existence. The meat in the supermarket or on your plate in a restaurant doesn’t resemble the animal it comes from, to most people, there is no link, so its quite easy to continue to live in denial. So i decided it was my life mission to speak to people through what they love most. Food.
To show people that they won’t be protein deficient, they won’t miss out on their favourite foods.
Photos and recipes of beautifully presented food to make them want to try it and see for themselves that vegan food is actually quite delicious. To awaken their taste buds and make them realise that yes they can live without cheese and eggs and even in Cyprus there are so many healthier animal free products.
And that moment when a friend tells you that you have inspired them to follow a vegan lifestyle. Or the moment the local taverna adds on a vegan dish onto their menu. These are the moments in life I hope to make amends for all the suffering any animal went through just so I could eat them. Cyprus is so beautiful, full of an abundance of colorful fruit and vegetable, lentils, beans, nuts…. Everything we need is right here.
Here is our delicious, Portobello mushrooms vegan gyros!
Best Greek Vegan Gyros Recipe
Being vegan doesn’t mean you have to miss out on any food. Everything can be veganized! Even traditional Cypriot meat dishes. Cypriots and Greeks really love gyro and vegan gyros would easily satisfy even the most fanatic meat lovers!
My Portobello Gyro recipe oozes flavor and with the lettuce wraps its not only tasty but super healthy. But let’s cut to the chase! Greek-Cypriot vegan gyros!
Ingredients (serves 4):
- 4 Portobello Mushrooms
- 1 tbsp garlic salt
- 1 tbsp onion powder
- 1 tbsp thyme
- 1 tbsp coriander powder
- 1 tbsp paprika
- 1 tbsp oregano
- ½ tsp salt
- ½ tsp cayenne pepper
- Balsamic vinegar
- Red onion
- Fresh Parsley
- Large Lettuce leaves
- Tin of Chickpeas
- 1 garlic
- ½ tsp cumin
- 2 tbsp Olive oil
- 2-4 tbsp water
- 1 clove crushed garlic
- 1 tbsp lemon juice
- Pre-heat the oven to 200 degrees C.
- Mix all the dry mushroom glaze ingredients in a bowl then cover the mushrooms.
- Add some balsamic vinegar over the top.
- Cook for 40-45 minutes.
- Whilst the mushrooms are cooking make up the salad garnish.
- Chop the tomatoes, cucumber, red onion and add to a bowl.
- Add some chopped parsley and a squeeze of lemon juice.
- To make the hummus drain and rinse a can of chickpeas and throw in a blender along with 2 tbsp olive oil, ½ tsp cumin, 1 crushed clove of garlic, 1 tbsp lemon juice and 2/4 tbsp water – depending on how thick you like it. Refrigerate until needed.
- Remove the mushrooms from the oven and slice.
- Garnish with some fresh parsley.
- Wash the lettuce leaves and position them as two wraps.
- Pile on the portobello mushrooms onto one side and garnish with the salad on the other side.
- Add some hummus and roll the wraps and enjoy guilt free, tasty, vegan gyros.
About the Author:
Samantha aka The Cyprus Vegan. You can check out her Facebook page here, where she posts vegan news, recipes and articles! She also holds an Instagram account @thecyprusvegan. Like and follow to show your support!