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🍽️ Vegan Gyros Pittas with Fresh Salad and Yogurt Dip

393 kcal · 30 min · 4 servings

Vegan Gyros Pittas with Fresh Salad and Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the cucumber and the tomato under running water.
  2. 2. Cut the cucumber and the tomato into small cubes.
  3. 3. Halve the onion and remove the outer skin.
  4. 4. Cut the onion into thin strips.
  5. 5. Cut the iceberg lettuce into coarse strips.
  6. 6. Rinse the cut iceberg lettuce.
  7. 7. Wash the parsley under running water.
  8. 8. Shake the parsley dry.
  9. 9. Pick the parsley leaves off the stems.
  10. 10. Finely chop the parsley leaves.
  11. 11. Peel the garlic.
  12. 12. Finely chop the garlic.
  13. 13. Halve the lemon.
  14. 14. Squeeze the juice from the lemon halves.
  15. 15. Put the soy yogurt into a bowl.
  16. 16. Add the chopped parsley to the bowl with the soy yogurt.
  17. 17. Add the chopped garlic to the bowl.
  18. 18. Stir the ingredients for the sauce well.
  19. 19. Add the lemon juice to the sauce.
  20. 20. Season the sauce with salt.
  21. 21. Season the sauce with pepper.
  22. 22. Heat three tablespoons of olive oil in a frying pan.
  23. 23. Set the heat to medium to high.
  24. 24. Add the vegan gyros to the hot pan.
  25. 25. Add the cut onions to the pan.
  26. 26. Fry the gyros and onions for about six to eight minutes.
  27. 27. Stir the frying ingredients occasionally during this time.
  28. 28. Cut the pita breads open.
  29. 29. Spread the soy yogurt sauce onto the pita breads.
  30. 30. Fill the pitas with the fried gyros.
  31. 31. Fill the pitas with the iceberg lettuce.
  32. 32. Fill the pitas with the tomato cubes.
  33. 33. Fill the pitas with the cucumber cubes.
  34. 34. Fill the pitas with the red onion strips.
  35. 35. Serve the filled pitas.
  36. 36. Mix leftover salad, tomatoes, cucumbers, and onions in a large bowl to make a salad.
  37. 37. Serve this salad alongside.

Nutrition per serving