Portobello Gyros With Hemp Seed Tzatziki

• Produce

  • 2 Portobello caps

• Condiments

  • 1 tsp Maple syrup
  • 2 tbsp Vegan worcestershire sauce

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 2 Pitas

• Other

  • ½ cup Raw Hemp Tzatziki

Found on carrotsandflowers.com

Description

Ingredients

• 2 portobello caps, sliced
• 2 tbsp vegan worcestershire sauce
• 1 tsp cumin
• 1 tsp maple syrup
• ½ cup Raw Hemp Tzatziki
• 2 pitas

Directions

• In a small bowl, whisk together the Worchestershire, cumin, and maple syrup. Pour the marinade over the portobello slices and stir until evenly combined. I like to put it all in a tupperware container and shake it up. Set aside for 15 minutes. Prepare the Raw Tzatziki.
• Heat a skillet on medium. With a bit of water or cooking oil, sauté the mushrooms for 4-5 minutes. Stir often to prevent sticking. Remove from heat and let cool for 2-3 minutes.
• Warm 2 pitas in a skillet, roughly ten seconds on each side. Divide the portobello gyros between the two pitas and top each one with ¼ Raw Tzatziki. The portobello gyros will keep in an airtight container in the fridge for 3-4 days. Serves 2.