Mushroom Döner(Gyros) with Vegan Tzatziki
Updated: Feb 27, 2019
The classic Berlin street food in a pure vegan version. Some of you may know it by the name Gyros or Shawarma, in Israel we eat it normally with hummus and tahini (which can also go well with this version) but I choose the Turkish style with yogourt and tahini.
Let's get to work:
Scroll down to see the how to make vegan tzatziki.
400 gram oyster mushrooms
200 gram king oyster mushrooms
50 ml coconut oil
30 ml olive oil
tbsp Gyros spice
1/2 tsp hot paprika
1/2 tsp tomeric
1/2 tsp cumin
tahini (already mixed with water, lemon juice, garlic, salt and pepper)
veggies- I used the most basic, lettuce, spinach, red cabbage, cucumber and tomato. You can mix it up a bit if you want adding red onion, parsley etc.
For the mushroom meat:
cut the mushrooms to 1-2 by 1/2-1/4 centimeter size chunks.
Fry the mushrooms in a wok with the coconut oil, salt and pepper.
when all the water from the mushrooms evapurate add the gyros spice and fry for another 20 minutes until the mushrooms are nice and dark.
Cut the onion to thin strips and fry with the olive oil, paprika, cumin, tomeric, salt and pepper for about half an hour on medium heat (lower the fire if it's starting to burn.)
Cut the flatbread into 4 pieces. Put 2 pieces in the oven or toaster for a couple of minutes to get it hot and crispy.
Open in the middle, spread tzatziki on one side and tahini on the other. place your veggies and on the veggies the mushrooms and fried onion and add another big spoon of tzatziki on top.
250 ml natural flavour yogourt
2 garlice cloves
20 mint leaves
juice from half a lemon
tsp dry or fresh dill
1/2 tsp coarse sea salt, preferably Atlantic salt
1/2 tsp pepper
about 5 centimeter piece cucumber diced very small
Grind all ingredients, except the cucumber, in a mixer until you get an even texture. taste to correct flavors.