These Whole30 approved & Vegan Mushroom Gyros with Dairy Free Tzatziki are the perfect, fresh meal prep lunch or light dinner. Packed with veggies & flavor!
Vegan Mushroom Gyros with Dairy Free Tzatziki
This post was sponsored by GT’s Living Foods. As always, all thoughts and opinions remain my own, thanks for supporting the growth of Miss AK!
Let me start out by telling you all how absolutely obsessed with this dish I am. These are a total treat that I can whip up in the kitchen JUST FOR ME.
I rarely buy things that are just for me to eat, and J isn’t really a mushroom fan. With the amount of cooking I do, sometimes I don’t feel like making something separate for myself, even if I really love it. I just get kinda lazy, honestly.
BUT, the thing I love about these Vegan Mushroom Gyros with Dairy Free Tzatziki is that you can prep them at the beginning of the week and provide yourself with lunch or a light dinner for the rest of it. All you have to do is make the components and assemble when you’re ready to eat. It’s really a cinch to do, and that makes it worth it for me to treat myself.
Speaking of said components, let’s touch on this Dairy Free Tzatziki that absolutely rocks my world. I used GT’s Living Foods Pure Cocoyo, which is probiotic coconut yogurt. Because it’s a fermented food, it has an incredibly tangy flavor (kind of like Greek yogurt but better & dairy free!) that works wonderfully in this sauce. I kept everything else in the tzatziki simple with cucumber, dill, lemon, garlic powder and a bit of s&p.
The mushrooms are sauteed in a bit of balsamic vinegar and everything is assembled in a large collard green leaf, which is my favorite thing ever. If you’re looking at this thinking, “I don’t love collard greens”, trust me. If you don’t like it, go back to your favorite wrap, but I think I may convince you on this one. You’re gonna LOVE, friends.
LET’S GET TO IT!
WHAT YOU’LL NEED (increments below in the printout):
GT’s Living Foods Pure Cocoyo (plain, probiotic coconut yogurt)
Cucumber
Lemon
Fresh dill
Mushrooms
Avocado oil (or olive is great, too)
Balsamic vinegar
Tomatoes
Collard greens
Garlic powder
Salt
Pepper
WHAT YOU’LL DO:
Begin by washing and slicing the mushrooms while a skillet heats over medium on the stove. Add the oil to the skillet and saute the mushrooms and balsamic vinegar for about 7 minutes. The mushrooms should be soft, but still meaty. Remove them from the heat and set aside.
While the mushrooms cook, make the tzatziki. Begin by dicing 1/4 of the cucumber and place it in a bowl. Give the dill a rough chop and add to the cucumbers. Add the GT’s Living Foods Pure Cocoyo, lemon juice, garlic powder, salt, and pepper. Mix well.
When your mushrooms are cooked and the tzatziki is made, you’re ready to make the wrap. Slice the tomato and remaining cucumbers very thinly. Lay a collard leaf on a flat surface. Feel free to snap the stem a bit by rolling it to make the leaf more flexible for wrapping. Lay even amounts of mushrooms, tomato slices and cucumber slices on the leaves.
Divide the tzatziki evenly among the wraps. Roll up the collard green by tucking under the ends and rolling, as you would a burrito or wrap, and serve! You can make one gyro wrap at a time and refrigerate the remaining ingredients for later, or make them all at once! Enjoy!
xoxx,
Miss AK
Instagram – https://www.instagram.com/miss.allieskitchen/
Facebook – https://www.facebook.com/missallieskitchen/
Pinterest – https://www.pinterest.com/miss_ak/
Twitter – https://twitter.com/missallieskitch
PrintIngredients
- 1/2 cup GT’s Living Foods Pure Cocoyo (plain, probiotic coconut yogurt)
- 1 cucumber
- 1 lemon, juiced
- 1 Tablespoon chopped, fresh dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 pints baby portobello mushrooms
- 1 Tablespoon avocado oil (or olive is great, too)
- 1 Tablespoon balsamic vinegar
- 2 tomatoes
- 4 large collard green leaves
Instructions
- Begin by washing and slicing the mushrooms while a skillet heats over medium on the stove. Add the oil to the skillet and saute the mushrooms and balsamic vinegar for about 7 minutes. The mushrooms should be soft, but still meaty. Remove them from the heat and set aside.
- While the mushrooms cook, make the tzatziki. Begin by dicing 1/4 of the cucumber and place it in a bowl. Give the dill a rough chop and add to the cucumbers. Add the GT’s Living Foods Pure Cocoyo, lemon juice, garlic powder, salt, and pepper. Mix well.
- When your mushrooms are cooked and the tzatziki is made, you’re ready to make the wrap. Slice the tomato and remaining cucumbers very thinly. Lay a collard leaf on a flat surface. Feel free to snap the stem a bit by rolling it to make the leaf more flexible for wrapping. Lay even amounts of mushrooms, tomato slices and cucumber slices on the leaves.
- Divide the tzatziki evenly among the wraps. Roll up the collard green by tucking under the ends and rolling, as you would a burrito or wrap, and serve! You can make one gyro wrap at a time and refrigerate the remaining ingredients for later, or make them all at once! Enjoy!
Lee Yeager says
I learned about you from ANYTIME GYM. I just tried your wonderful vegan gyros. I layered everything on romaine leaves and ate it like a salad. Yum. I used the leftover tzatziki as a salad dressing and it was fresh and bright. Thanks.
Miss AK says
Hi Lee! I’m so glad we could connect via Anytime. Thank you for making the recipe & I’m so glad to hear that you liked it! Looking forward to running into you at the gym!