Imagine biting into fluffy pita bread wrapped around tender, smoky mushrooms, crisp fresh veggies, tangy homemade tzatziki sauce, and maybe even some crispy fries. That’s the magic of vegan gyros—comfort food with a Mediterranean twist, minus the meat but packed with flavor.
Whether you’ve been to a Greek restaurant or you’re just exploring vegetarian gyros, this recipe will quickly become one of your go-to favorites. Let’s dive in!
If you’re interested in more plant-based mushroom recipes, feel free to explore my complete Vegan Mushroom Recipes Collection here.
What Are Gyros? A Quick History
Gyros (from the Greek word gyros, meaning “turn”) are traditionally made by slicing seasoned meat—often chicken meat, lamb, or pork—off a vertical rotisserie. They’re typically served in pita with toppings like tzatziki, tomatoes, onions, and lettuce.
In this vegan spin, we swap traditional gyro meat for seasoned portobello mushrooms, giving you that same savory flavor and perfect chewy texture.
Why Portobello Mushrooms Are a Great Meat Substitute
The Perfect Chewy Texture
Portobello mushrooms mimic the mouthfeel of meat better than most plant-based alternatives. Their dense texture soaks up marinades like a sponge, making every bite flavorful.
Rich Umami Flavor
When seasoned right, especially with ingredients like soy sauce, olive oil, and smoky spices, portobellos bring a deep umami kick that satisfies even the most die-hard meat lovers.
Ingredients & Substitutions
Let’s talk about what you’ll need—and what you can switch up.
Gyros Mushrooms
- Portobello mushrooms: These are the stars of the show. Their size and texture make them perfect.
- Extra virgin olive oil: Helps caramelize the mushrooms while adding richness.
- Dark soy sauce: For that salty, umami depth.
- Spices: Smoked paprika, oregano, thyme, coriander, cumin, garlic powder bring layers of earthy, warm flavor.
- Salt & pepper: Essential for balance.
To Serve
- Fluffy pita bread or large naan: The cozy wrap that holds all the goodness.
- Vegan tzatziki sauce: A cool, creamy contrast to the warm mushrooms.
- Diced tomatoes & chopped English cucumber: Classic, fresh toppings.
Optional Extras
- Red onion: Adds crunch and a spicy-sweet kick.
- Romaine lettuce: Brings a refreshing crispness.
- Cooked French fries: Authentic Greek street food style.
Ingredient Substitutes
- No portobellos? Try extra firm tofu strips or soy curls for that same chew.
- No tzatziki? Hummus or vegan mayo with lemon juice and herbs can do the trick.
- Missing spices? Use a pre-mixed gyro or shawarma seasoning blend.
- Want smokier flavor? A splash of liquid smoke takes things to the next level.
Helpful Tools to Make This Recipe
- Skillet or grill pan: For cooking the mushrooms evenly.
- Mixing bowl: To toss mushrooms in marinade.
- Tongs or a spatula: To flip the mushrooms during cooking.
- Sharp knife & cutting board: For slicing mushrooms and veggies.
- Freezer bag (optional): To marinate mushrooms for better absorption.
- Parchment paper (optional): If roasting instead of skillet-cooking.
How to Make Vegan Gyros with Portobello Mushrooms
Step 1: Cook the Fries (Optional)
If you’re using fries, start by cooking them according to the package instructions. You can air-fry, bake, or deep-fry—your call.
Step 2: Prep the Mushrooms
Wash the portobello mushrooms and slice them into thin strips. You want them thick enough to stay juicy, but thin enough to absorb all the flavor.
Step 3: Make the Marinade
In a large mixing bowl, whisk together the olive oil, dark soy sauce, and spices: smoked paprika, oregano, thyme, coriander, cumin, garlic powder, plus salt and black pepper.
Step 4: Marinate the Mushrooms
Toss the sliced mushrooms into the marinade. Make sure every piece is coated. Let them sit for at least 10-15 minutes. If you’ve got time, pop them into a freezer bag and marinate longer for maximum flavor.
Step 5: Cook the Mushrooms
Heat a skillet over medium heat. Add the marinated mushrooms and cook for 5-8 minutes until they’re browned, juicy, and just slightly crispy around the edges.
Step 6: Assemble Your Gyros
Warm your pita bread slightly (a few seconds in the microwave or on a hot skillet). Spread a generous layer of vegan tzatziki sauce in the center.
Pile on the cooked mushrooms, diced tomatoes, cucumber, red onion, romaine lettuce, and fries. Fold, wrap, and enjoy!
Tips & Tricks for the Best Vegan Gyros
- Don’t skip the marinade. It’s where the magic happens.
- Use medium heat to avoid burning the spices while getting a good sear.
- Want a bolder flavor? Add a dash of maple syrup for subtle sweetness or lemon juice for a citrusy zing.
- Reheat mushrooms in a skillet—not the microwave—for best texture the next day.
- Get creative: Add pickled red onions, vegan feta, grilled eggplant, or roasted bell peppers.
Storage & Meal Prep
Refrigerating & Freezing
- Store cooked mushrooms in an airtight container in the fridge for up to 3 days.
- Freeze marinated (uncooked) mushrooms in a freezer bag for up to 1 month.
Best Way to Reheat
- Reheat mushrooms in a skillet or air fryer until warm and slightly crispy.
- Warm pita bread separately to keep it soft and fluffy.
Serving Suggestions
These vegan gyros pair beautifully with:
- A side of lemony roasted potatoes
- Greek salad with extra olive oil and lemon juice
- A cool glass of sparkling water with mint
- Vegan mushroom bourguignon as a rich side
Why This is the Best Vegan Gyros Recipe
This vegan gyro recipe delivers bold flavors, satisfying textures, and a fun build-your-own experience. It brings the essence of traditional gyros with a cruelty-free twist—without sacrificing a bit of taste.
Whether you’re craving something hearty, want to impress guests, or just want to upgrade your lunch game, this recipe hits the spot every time.
Recipe FAQs
Yes! Preparation tips:
- Use extra firm tofu
- Marinate 30+ minutes
- Pan-fry until golden
Make it gluten-free with:
- Gluten-free pita bread
- Tamari instead of soy sauce
- Check all seasoning labels
Best storage practices:
- Store components separately
- Airtight containers
- Reheat mushrooms in pan
- Assemble fresh when serving
Yes! Meal prep instructions:
- Cook mushrooms completely
- Cool before storing
- Reheat on medium heat
- Consume within 3 days
For oil-free version:
- Use ¼ cup vegetable broth
- Non-stick pan recommended
- Stir frequently
- Add moisture with lemon juice
Vegan Gyros with Portobello Mushrooms
Ingredients
Gyros Mushrooms
- 4 large portobello mushrooms
- 1-2 tbsp extra virgin olive oil
- 1 tbsp dark soy sauce
- ½ tsp each, smoked paprika, oregano, thyme, coriander, cumin, garlic powder
- salt & fresh ground black pepper to taste
To serve
- 4 large pitas or sub large naan
- ½ cup tzatziki use vegan if desired
- 2 large diced tomatoes
- 1 large cucumber, chopped
Optional Extras
- chopped red onions and lettuce
- cooked french fries
Instructions
- If you are adding french fries, start by cooking them according to the package instructions.
Prep
- Start by washing the mushrooms and cutting them into thin slices.
- In a large mixing bowl, add olive oil, soy sauce, smoked paprika, oregano, thyme, coriander, cumin, garlic powder, salt and pepper. Whisk to combine.
- Add the sliced mushrooms into the bowl with the mixture, and toss to combine. All the mushroom pieces should be lightly coated in the mixture. Add a little more olive oil if needed.
Cooking
- Cook the mushrooms in a skillet on medium heat for 5-8 mins or until nicely browned and cooked through.
Gyros Assembly
- Spread a thick layer of tzatziki onto the center of each pita then top with tomatoes, cucumber, lettuce, onion, fries, and the cooked mushrooms. Serve, and enjoy!
Notes
- fresh parsley
- pickled red onions
- hummus
- feta or vegan feta
- chopped green bell peppers
- jalapeno
- grilled or roasted veggies such as eggplant, zucchini or bell peppers
Nutrition
Conclusion: Vegan Gyros
So there you have it—the best vegan gyros that taste like they came straight from a Greek restaurant, but are made in your kitchen. With juicy, smoky mushrooms, crisp fresh veggies, and creamy vegan tzatziki sauce all wrapped in warm fluffy pita bread, it’s hard to believe this dish is totally plant-based.
It’s fun to make, easy to customize, and totally satisfying. Whether it’s dinner tonight or lunch the next day, this vegan gyro recipe is a keeper. Give it a try and taste the magic!
OMG these vegan mushroom gyros were soooo delicious loved it and the flavor was amazing
Thank you so much Cass!! So happy that you loved the vegan gyros recipe.