Vegan Gyros with Jackfruit and Creamy Tzatziki

• Produce

  • 1/2 cup Cucumber
  • 1 tsp Dill, dry
  • 1/2 English cucumber
  • 5 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Oregano
  • 1 Red onion
  • 2 Tomatoes

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1/4 cup Ketchup
  • 4 tbsp Lemon juice
  • 2 tbsp Tahini

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/8 tsp Chili powder
  • 1 tsp Paprika, smoked
  • 3/4 tsp Salt
  • 1/2 tsp Sea salt
  • 1 tsp Sumac

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw
  • 1 tsp Cumin

• Deli

  • 6 Gyro wraps

• Liquids

  • 2 20 oz. cans Young jackfruit in water

Found on zenanzaatar.com

Description

Ingredients

• 6-8 gyro wraps (pita rounds or flatbread)
• ½ cup full fat coconut milk (shake the can before to avoid separation)
• 3 tbsp lemon juice
• 1 tbsp olive oil (optional)
• ½ tsp sea salt
• 2 tbsp tahini
• 2 cloves garlic
• ½ cup raw cashews (soaked for at least 2 hours if you dont have a high-speed blender)
• 1 tbsp apple cider vinegar
• 1 tsp dry dill or 1 tbsp chopped fresh dill
• ½ cup finely diced cucumber (one small Persian cucumber or about ½ English cucumber, diced)
• 2 tomatoes
• 1 red onion
• ½ English cucumber
• 2 20 oz. cans young jackfruit in water (not syrup)**
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp balsamic vinegar
• ¼ cup ketchup
• 1 tsp oregano
• ¾ tsp salt
• 1 tsp cumin
• 1 tsp sumac
• ⅛-1/4 tsp chili powder (depending on how spicy you want it)
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp black pepper

Directions

• Prepare vegan tzatziki by blending all ingredients for the tzatziki except for dill and cucumber in a high speed blender until smooth. Mix in finely diced cucumber and dill by hand after blending. Set aside. Leave in the refrigerator for a thicker sauce while you prepare the gyros.
• Mix all gyro seasoning spices together in a small bowl. Set aside.
• Mix lemon juice, balsamic vinegar, and ketchup together in a small bowl. Set aside.
• Drain and rinse jackruit. Chop and remove any hard parts or parts of the core. Preheat oven to 400F.
• Sauté minced garlic in olive oil until fragrant, about 2-3 minutes. Add jackruit and sauté for a few minutes, then add gyro seasoning spices and stir to coat jackfruit in spices. Sauté for 7-10 minutes, until tender, and then shred into small pieces using 2 forks. Pour lemon juice, vinegar, and ketchup mixture over the gyro meat and stir to coat. Simmer for 5-8 more minutes. Add extra smoked paprika if you want a smokier flavor.
• Line a baking sheet with parchment paper as you wait for jackfruit to cool. Bake jackfruit for 15 minutes for a meatier texture.
• Slice red onion, cucumber, and tomatoes. Assemble sandwiches by placing gyro meat, tomato slices, cucumber slices, and red onion slices on a wrap. Top generously with tzatziki. Enjoy!