Introducing the easiest and most flavourful Vegan Gyros. This gluten-free, plant-based gyros uses simple ingredients and comes together quickly for a satisfying meal that still feels indulgent.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Vegan Gyros
- Substitutions
- Variations
- How to make Vegan Gyros
- Leftovers
- Recipe FAQs
- You might also like
- Vegan Gyros Recipe
Why this recipe works
Gyros are a classic Greek street food traditionally made with meat carved from a vertical spit and wrapped in flatbread. This recipe recreates that comforting, savoury profile using jackfruit, a popular plant-based substitute with a pulled texture when cooked.
The preparation is straightforward: sauté the aromatics and spices, add the jackfruit with a tangy, sweet umami sauce, press the jackfruit to break it apart, then finish in the oven for a nicely textured result. The combination of tomato puree, tamari and maple syrup gives the filling depth and a hint of sweetness that pairs well with cooling tzatziki and fresh salad.
This recipe is naturally vegan and can be made gluten-free by serving it in gluten-free flatbreads. It also works beautifully as a filling for wraps, tacos, sandwiches or even tossed through pasta for an easy weeknight dinner.
Ingredients to make Vegan Gyros
- Red Onion – provides sweetness and depth.
- Garlic Clove – adds aromatic flavour.
- Paprika – sweet and mild, enhances colour and taste.
- Ground Coriander – offers a subtle citrus note.
- Tomato Puree – brings umami and body to the sauce.
- Maple Syrup – balances acidity with natural sweetness.
- Tamari – a gluten-free soy sauce alternative that adds saltiness.
- Tinned Jackfruit – the meat-free base that shreds into a pulled texture.
See the recipe card below for exact quantities and full details.
Substitutions
- Onion – any onion variety will work if red onion isn’t available.
- Garlic – jarred minced garlic can be used instead of a fresh clove.
- Maple Syrup – replace with runny honey if not strictly vegan.
- Tamari – regular soy sauce or liquid aminos can be used if gluten isn’t a concern.
Variations
- Spicy – add cumin, smoked paprika or a dash of hot sauce for heat.
- Deluxe – serve in gluten-free flatbread with homemade vegan tzatziki, lettuce, cucumber and cherry tomatoes.
- Kid-friendly – use the jackfruit mixture as a filling for wraps, sandwiches or tacos to suit picky eaters.
How to make Vegan Gyros
Step 1: Preheat the oven to 200°C. Dice the red onion and garlic. Heat a little oil in a pan and add the onion, garlic, paprika, ground coriander, tomato puree, maple syrup, tamari and drained jackfruit. Stir to combine.
Step 2: Use a fork to press and shred the jackfruit so it breaks apart and absorbs the sauce. Fry for a few minutes until evenly coated and warmed through.
Step 3: Transfer the pan to the oven if it’s oven-proof, or spread the mixture on a baking tray, and bake for 15 minutes to develop texture and concentrate flavours.
Step 4: While the jackfruit bakes, prepare flatbread and tzatziki. Fill the bread with the jackfruit, add tzatziki and fresh veg, then serve immediately.
Hint: Sautéing, then baking, gives the jackfruit the best texture — don’t skip these steps.
Leftovers
Store leftover gyros filling in an airtight container in the refrigerator for up to 2–3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened.
Recipe FAQs
Jackfruit is an excellent plant-based substitute that shreds into a pulled texture and soaks up sauces well.
Pressing and shredding the jackfruit with a fork breaks it down into strands that resemble pulled pork.
Use the jackfruit mixture in wraps, sandwiches, tacos, fajitas, enchiladas or mixed through pasta for versatile meals.
Gyros are typically served in flatbread with tzatziki, fresh vegetables and, where suitable, a sprinkle of cheese or vegan alternative.
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Dips/Sauces
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Vegan Gyros
Ingredients
- 1 red onion, diced
- 1 garlic clove, diced
- 1 tsp paprika
- 1 tsp ground coriander
- 2 tbsp tomato puree
- 2 tbsp maple syrup
- ¼ cup tamari, (gluten-free soy sauce)
- 1 400g tinned jackfruit, drained
Optional Extras:
- Homemade gluten-free flatbreads
- Homemade vegan Tzatziki
Instructions
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Preheat oven to 200°C. Dice the red onion and garlic. Heat oil in a pan and add the onion, garlic, paprika, ground coriander, tomato puree, maple syrup, tamari and drained jackfruit. Stir to combine.
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Press the jackfruit with a fork until it shreds and absorbs the sauce. Fry for a couple of minutes to coat evenly.
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If the pan is oven-proof place it in the oven, otherwise transfer the mixture to a baking tray. Bake for 15 minutes.
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Prepare flatbreads and tzatziki while the jackfruit finishes. Serve the jackfruit in flatbread with tzatziki and fresh salad.
Notes
Substitutions & Variations: Options are listed earlier in the article.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat gently on the stove or in the microwave, adding a little water if needed to loosen the sauce.
To Freeze: Freeze in an airtight container for up to 2–3 months. Thaw before reheating.
Tip 1: Sautéing, then baking, gives the jackfruit a more satisfying texture.
Tip 2: This jackfruit filling is great prepared in larger batches for future meals.
Nutrition
