Vegan Jackfruit + Mushroom Gyros and Tzatziki

• Vegetarian

• Produce

  • 2 tbsp Chives
  • 10 Creamer potatoes
  • 8 Cremini mushrooms
  • 5 cloves Garlic
  • 2 tbsp Green onion
  • 1 can Jackfruit, in brine
  • 1/2 Jalapeno
  • 1 Lettuce
  • 1 1/2 Onion
  • 1 pinch Oregano
  • 1 Tomato
  • 1/3 Zucchini

• Condiments

  • 1/2 tsp Liquid smoke
  • 1/2 tbsp Molasses

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Black pepper
  • 1/2 tsp Chili powder
  • 1 pinch Cinnamon
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Bread & Baked Goods

  • 3 pieces Naan or pita bread

• Dairy

  • 1/2 cup Coconut yogurt, unsweetened

• Liquids

  • 1/2 cup Water

Found on ilovevegan.com

Description

Ingredients

• 3 pieces naan or pita bread
• sliced tomato, to taste
• sliced onion, to taste
• lettuce, to taste
• 1 tbsp olive oil
• ½ onion, thinly sliced
• 3 cloves garlic, minced
• ½ jalapeño, seeds removed (optional)
• 1 tsp paprika
• ½ tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• pinch oregano
• 1 can jackfruit in brine (drained, core removed, and rinsed)
• 8 Cremini mushrooms, thinly sliced
• ½ tsp liquid smoke
• ½ tbsp molasses
• pinch of cinnamon
• ½ cup water
• ½ cup unsweetened coconut yogurt
• ½ cup soaked cashews
• ⅓ zucchini, grated, generously salted and drained
• 2 cloves garlic, minced
• 2 tbsp chives, chopped
• 2 tbsp green onion, chopped
• black pepper, to taste
• salt, to taste
• 10 Creamer potatoes, quartered and parboiled
• olive oil, for frying
• salt and pepper, to taste

Directions

• Preheat oven to 350F.
• In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, jalapeño, paprika, chili powder, salt, pepper, and oregano. Cook for about 3 minutes, until onion is tender.
• Add jackfruit and mushrooms. Cook, stirring often and shredding the jackfruit, until mushrooms are tender.
• Add liquid smoke, molasses, and cinnamon. Stir well. Cook, stirring often, for 10 minutes. Taste and adjust seasoning if needed.
• Stir in ½ cup water. Cook for another minute and transfer to a baking sheet lined with parchment paper. Bake for 30 minutes, stirring every 10 minutes, until browned but still slightly moist.
• Blend unsweetened coconut yogurt and soaked cashews until smooth.
• Add drained, grated zucchini, minced garli, chives, green onion, black pepper and salt. Stir well. Chill for 20 minutes.
• Taste and adjust seasoning.
• In the same skillet used to cook the filling, heat a generous amount of olive oil over medium-high heat. Fry potatoes until crispy and cooked through. Season with salt and pepper.
• Warm naan bread in oven. Arrange lettuce, tomato, and onion down center of naan. Top with ⅓ filling, ⅓ crispy potatoes, and a generous amount of tzatziki. Fold edges tightly inwards and wrap with parchment paper if necessary. Enjoy!