13 Delicious Tempeh Gyros Recipes You Must Try

Craving something hearty yet healthy for your next meal? Look no further! Tempeh gyros are the perfect blend of savory, satisfying flavors and plant-based goodness, making them a must-try for any home cook. Whether you’re in the mood for a quick dinner or a new favorite to add to your rotation, these 13 delicious recipes will inspire you to get creative in the kitchen. Let’s dive in!

Classic Tempeh Gyros with Tzatziki Sauce

Lusciously marinated tempeh meets the creamy, cooling embrace of homemade tzatziki in this plant-based twist on a Greek classic, promising a symphony of textures and flavors that dance on the palate.

Ingredients

• Tempeh – 8 oz
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Garlic powder – 1 tsp
• Dried oregano – 1 tsp
• Salt – ½ tsp
• Pita bread – 4 pieces
• Cucumber – ½ cup, grated
• Greek yogurt – 1 cup
• Fresh dill – 1 tbsp, chopped

Instructions

1. Slice the tempeh into ¼-inch thick strips.
2. In a bowl, whisk together olive oil, lemon juice, garlic powder, oregano, and salt to create the marinade.
3. Add tempeh strips to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes, flipping halfway through for even flavor absorption.
4. Preheat a skillet over medium heat. Cook the tempeh for 3-4 minutes on each side until golden brown and slightly crispy.
5. While the tempeh cooks, prepare the tzatziki sauce by combining grated cucumber, Greek yogurt, and chopped dill in a bowl. Mix well and refrigerate until serving.
6. Warm the pita bread in the skillet for about 30 seconds on each side.
7. Assemble the gyros by placing a few strips of tempeh on each pita, then generously drizzle with tzatziki sauce.

The tempeh offers a satisfying chew with a hint of crispness, perfectly complemented by the creamy, herbaceous tzatziki. Serve these gyros with a side of crisp lettuce and tomato for added freshness, or wrap them in parchment paper for an easy, on-the-go meal.

Spicy Tempeh Gyros with Harissa Yogurt

Nothing elevates a simple meal into a memorable dining experience quite like the bold flavors of a well-spiced dish. Our Spicy Tempeh Gyros with Harissa Yogurt combines the hearty texture of tempeh with the fiery kick of harissa, all balanced by the cool creaminess of yogurt, creating a dish that’s as satisfying as it is sophisticated.

Ingredients

• Tempeh – 8 oz
• Harissa paste – 2 tbsp
• Greek yogurt – 1 cup
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Garlic – 1 clove
• Pita bread – 4 pieces
• Salt – ½ tsp

Instructions

1. Cut the tempeh into thin strips, about ¼ inch thick, for optimal texture and marinade absorption.
2. In a bowl, mix 1 tbsp harissa paste, 1 tbsp olive oil, lemon juice, and minced garlic to create the marinade.
3. Coat the tempeh strips evenly with the marinade and let sit for at least 30 minutes to deepen the flavors.
4. Heat the remaining olive oil in a pan over medium heat and cook the tempeh for 3-4 minutes on each side until crispy and golden brown.
5. While the tempeh cooks, mix the remaining harissa paste with Greek yogurt and a pinch of salt to create the harissa yogurt sauce.
6. Warm the pita bread in a dry pan for about 30 seconds on each side to make them pliable and slightly toasted.
7. Assemble the gyros by placing the cooked tempeh on the pita bread and topping with the harissa yogurt sauce.

Hearty and flavorful, these gyros offer a delightful contrast between the crispy tempeh and the smooth yogurt sauce. For an extra layer of texture, consider adding a handful of fresh arugula or sliced cucumbers before serving.

Vegan Tempeh Gyros with Tahini Dressing

Delightfully savory and satisfying, these Vegan Tempeh Gyros with Tahini Dressing are a modern twist on a classic, offering a hearty plant-based option that doesn’t skimp on flavor or texture. Perfect for a summer evening or a cozy indoor gathering, this dish promises to be a crowd-pleaser with its rich, smoky tempeh and creamy, tangy dressing.

Ingredients

• Tempeh – 8 oz
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Smoked paprika – 1 tsp
• Salt – ½ tsp
• Whole wheat pitas – 4
• Tahini – ¼ cup
• Lemon juice – 2 tbsp
• Water – 2 tbsp

Instructions

1. Cut the tempeh into thin strips, about ¼ inch thick, to ensure even cooking and maximum flavor absorption.
2. Heat olive oil in a large skillet over medium heat. Add tempeh strips, cooking for 3-4 minutes on each side until golden brown. Tip: Avoid overcrowding the skillet to ensure each piece gets perfectly crispy.
3. Sprinkle garlic powder, smoked paprika, and salt over the tempeh, stirring gently to coat evenly. Cook for an additional 2 minutes to let the spices bloom.
4. While the tempeh cooks, warm the pitas in a dry skillet over low heat for about 1 minute on each side, or until soft and pliable. Tip: Covering the pitas with a clean towel will keep them warm and soft until serving.
5. In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust the consistency with more water if needed, aiming for a drizzle-able dressing. Tip: For extra flavor, add a pinch of salt or a dash of garlic powder to the dressing.
6. Assemble the gyros by placing a generous amount of tempeh strips inside each pita, then drizzle with tahini dressing.

Combining the smoky, spiced tempeh with the creamy tahini dressing creates a delightful contrast in every bite. Serve these gyros with a side of crisp, fresh vegetables or a tangy cucumber salad for a complete meal that’s as nutritious as it is delicious.

Greek-Style Tempeh Gyros with Olive Tapenade

Lusciously marinated tempeh meets the vibrant flavors of the Mediterranean in this dish, offering a plant-based twist on the classic gyro that’s both hearty and refreshing.

Ingredients

• Tempeh – 8 oz
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Garlic – 2 cloves, minced
• Dried oregano – 1 tsp
• Salt – ½ tsp
• Pitted kalamata olives – ½ cup
• Capers – 1 tbsp
• Whole wheat pitas – 4

Instructions

1. Cut the tempeh into ½-inch thick strips.
2. In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, and salt to create the marinade.
3. Add tempeh strips to the marinade, ensuring each piece is well-coated. Let marinate for at least 30 minutes, flipping halfway through for even flavor absorption.
4. While the tempeh marinates, prepare the olive tapenade by blending pitted kalamata olives and capers until finely chopped but not pureed.
5. Heat a non-stick skillet over medium heat. Add the marinated tempeh and cook for 3-4 minutes on each side, until golden brown and slightly crispy.
6. Warm the whole wheat pitas in the skillet for about 30 seconds on each side.
7. Assemble the gyros by spreading olive tapenade on each pita, then adding the cooked tempeh strips.

The tempeh gyros boast a satisfying chew with a crispy exterior, while the olive tapenade adds a briny depth that complements the lemony marinade. Serve with a side of crisp cucumber slices for a refreshing contrast.

BBQ Tempeh Gyros with Coleslaw

Yield to the allure of smoky, savory flavors with a dish that marries the heartiness of tempeh with the crisp freshness of coleslaw, all wrapped in a soft, warm pita. This BBQ Tempeh Gyro is a testament to the beauty of plant-based eating, offering layers of texture and a symphony of flavors that dance on the palate.

Ingredients

– Tempeh – 8 oz
– BBQ sauce – ½ cup
– Pita bread – 4 pieces
– Coleslaw mix – 2 cups
– Olive oil – 1 tbsp

Instructions

1. Preheat your grill or grill pan to medium-high heat (375°F).
2. Slice the tempeh into ½-inch thick strips.
3. Brush both sides of the tempeh strips with olive oil.
4. Grill the tempeh for 3-4 minutes on each side, or until grill marks appear.
5. Reduce the heat to low and brush the tempeh with BBQ sauce, cooking for an additional 1-2 minutes on each side to caramelize the sauce.
6. Warm the pita bread on the grill for 30 seconds on each side.
7. Assemble the gyros by placing a quarter of the coleslaw mix on each pita, followed by the BBQ tempeh strips.
8. Fold the pita around the filling and serve immediately.

Pro tip: For an extra crunch, toast the pita bread until slightly crispy before assembling. To enhance the smokiness, add a pinch of smoked paprika to the BBQ sauce. For a juicier bite, let the tempeh marinate in the BBQ sauce for 30 minutes before grilling.

Perfectly balanced, the BBQ Tempeh Gyro offers a delightful contrast between the smoky, tender tempeh and the crisp, tangy coleslaw. Serve it with a side of sweet potato fries or a fresh cucumber salad for a complete meal that satisfies both the palate and the soul.

Mediterranean Tempeh Gyros with Hummus

Fusing the vibrant flavors of the Mediterranean, this dish combines the hearty texture of tempeh with the creamy richness of hummus, all wrapped in a soft, warm pita. Perfect for a quick lunch or a flavorful dinner, it’s a modern twist on a classic that’s both nutritious and satisfying.

Ingredients

• Tempeh – 8 oz
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Garlic powder – 1 tsp
• Ground cumin – 1 tsp
• Salt – ½ tsp
• Pita bread – 4 pieces
• Hummus – ½ cup
• Lettuce – 1 cup, shredded
• Tomato – 1, sliced
• Red onion – ¼ cup, thinly sliced

Instructions

1. Cut the tempeh into thin strips, about ¼ inch thick, for even cooking.
2. In a bowl, whisk together olive oil, lemon juice, garlic powder, cumin, and salt. Add tempeh strips, tossing to coat evenly. Let marinate for 10 minutes to absorb the flavors.
3. Heat a non-stick skillet over medium heat. Add the tempeh and cook for 3-4 minutes on each side, until golden brown and slightly crispy.
4. Warm the pita bread in a dry skillet over medium heat for 30 seconds on each side, or until soft and pliable.
5. Spread 2 tablespoons of hummus on each pita. Top with cooked tempeh, lettuce, tomato slices, and red onion.
6. Fold the pita over the filling, securing with parchment paper if necessary, and serve immediately.

Savory and slightly tangy, the tempeh pairs beautifully with the smooth hummus and crisp vegetables, offering a delightful contrast in textures. For an extra burst of flavor, drizzle with a little tahini sauce or sprinkle with fresh parsley before serving.

Tempeh Gyros Wrap with Avocado Cream

Transform your lunch routine with this Tempeh Gyros Wrap, a harmonious blend of smoky, spiced tempeh and velvety avocado cream, all nestled in a soft, warm wrap. This dish promises a delightful contrast of textures and flavors, making it a standout meal that’s both nourishing and indulgent.

Ingredients

• Tempeh – 8 oz
• Olive oil – 2 tbsp
• Gyros seasoning – 1 tbsp
• Whole wheat wraps – 4
• Avocado – 1
• Lemon juice – 1 tbsp
• Greek yogurt – ½ cup
• Salt – ¼ tsp

Instructions

1. Cut the tempeh into thin strips, about ¼ inch thick, to ensure even cooking and maximum flavor absorption.
2. Heat olive oil in a pan over medium heat (350°F), then add tempeh strips, cooking for 3 minutes on each side until golden brown.
3. Sprinkle gyros seasoning over the tempeh, stirring to coat evenly, and cook for an additional 2 minutes to deepen the flavors.
4. While the tempeh cooks, mash the avocado in a bowl, then mix in lemon juice, Greek yogurt, and salt until smooth for the avocado cream.
5. Warm the whole wheat wraps in a dry pan over low heat for 30 seconds on each side to make them pliable.
6. Spread a generous layer of avocado cream on each wrap, top with the seasoned tempeh, and roll tightly to secure the filling.
7. Just before serving, lightly grill the wraps for 1 minute on each side to achieve a crisp exterior, if desired.

Juxtaposing the crispness of the tempeh with the creamy avocado spread, this wrap offers a satisfying crunch and a burst of freshness in every bite. Serve it sliced in half to showcase the vibrant layers or alongside a crisp salad for a complete meal.

Herbed Tempeh Gyros with Garlic Aioli

Unveiling a dish that marries the hearty textures of tempeh with the aromatic allure of Mediterranean herbs, this recipe transforms simple ingredients into a symphony of flavors. Perfect for a summer evening or a nutritious lunch, it’s a testament to the power of plant-based cooking.

Ingredients

• Tempeh – 8 oz
• Olive oil – 2 tbsp
• Dried oregano – 1 tsp
• Dried thyme – 1 tsp
• Garlic powder – ½ tsp
• Salt – ½ tsp
• Whole wheat pitas – 4
• Mayonnaise – ¼ cup
• Garlic – 1 clove, minced
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the tempeh into thin strips, about ¼ inch thick, for optimal texture.
3. In a bowl, mix the tempeh strips with olive oil, oregano, thyme, garlic powder, and salt until evenly coated.
4. Spread the tempeh strips on the prepared baking sheet in a single layer, ensuring they don’t overlap for even cooking.
5. Bake for 20 minutes, flipping halfway through, until the tempeh is golden and crispy.
6. While the tempeh bakes, prepare the garlic aioli by whisking together mayonnaise, minced garlic, and lemon juice in a small bowl.
7. Warm the pitas in the oven for the last 2 minutes of the tempeh’s cooking time for a soft, pliable texture.
8. Assemble the gyros by spreading garlic aioli on each pita, then topping with the herbed tempeh strips.

Vibrant and satisfying, these gyros boast a delightful contrast between the crispy tempeh and the creamy aioli. Serve them with a side of crisp greens or a tangy cucumber salad for a complete meal that’s as visually appealing as it is delicious.

Tempeh Gyros Salad with Lemon Vinaigrette

Elevate your summer dining with a dish that marries the hearty satisfaction of tempeh with the fresh, vibrant flavors of a classic gyro, all tossed in a zesty lemon vinaigrette. This Tempeh Gyros Salad is a testament to the art of balancing textures and tastes, offering a delightful crunch, a tender bite, and a dressing that sings with brightness.

Ingredients

• Tempeh – 8 oz
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Paprika – 1 tsp
• Salt – ½ tsp
• Mixed greens – 4 cups
• Cucumber – 1, sliced
• Red onion – ½, thinly sliced
• Lemon juice – 3 tbsp
• Olive oil – ¼ cup
• Dijon mustard – 1 tsp
• Honey – 1 tsp
• Salt – ¼ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the tempeh into thin strips, about ¼ inch thick, for optimal texture.
3. In a bowl, toss the tempeh strips with 2 tbsp olive oil, garlic powder, paprika, and ½ tsp salt until evenly coated.
4. Spread the tempeh on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
5. While the tempeh bakes, whisk together lemon juice, ¼ cup olive oil, Dijon mustard, honey, ¼ tsp salt, and black pepper in a small bowl to create the vinaigrette.
6. In a large salad bowl, combine the mixed greens, sliced cucumber, and red onion.
7. Once the tempeh is done, let it cool for 5 minutes before adding it to the salad.
8. Drizzle the salad with the lemon vinaigrette and toss gently to combine.

A symphony of flavors and textures awaits in every forkful of this Tempeh Gyros Salad, from the crispy tempeh to the crisp vegetables, all brought together by the tangy lemon vinaigrette. Serve it as a standalone meal or alongside warm pita bread for a more traditional gyro experience.

Sweet and Sour Tempeh Gyros

Revered for its harmonious blend of flavors, this dish marries the tangy zest of sweet and sour sauce with the hearty, nutty essence of tempeh, all wrapped in the soft embrace of a warm pita. A modern twist on the classic gyro, it’s a testament to the versatility of plant-based ingredients, offering a satisfying meal that’s both nutritious and indulgent.

Ingredients

• Tempeh – 8 oz
• Pita bread – 4 pieces
• Sweet and sour sauce – ½ cup
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Cut the tempeh into thin strips, about ¼ inch thick, to ensure even cooking and better sauce absorption.
2. Heat olive oil in a large skillet over medium heat (350°F) until shimmering, then add the tempeh strips. Tip: Avoid overcrowding the skillet to allow each piece to brown properly.
3. Sprinkle garlic powder and salt over the tempeh, stirring gently to coat evenly. Cook for 5 minutes, or until golden brown on all sides.
4. Pour the sweet and sour sauce over the tempeh, reducing the heat to low (250°F). Simmer for 3 minutes, stirring occasionally, until the tempeh is thoroughly coated and the sauce has thickened slightly. Tip: For a thicker sauce, let it simmer for an additional minute.
5. Warm the pita bread in a dry skillet over medium heat for 30 seconds on each side, or until soft and pliable. Tip: Covering the pita with a damp towel while warming can help retain moisture.
6. Divide the tempeh mixture evenly among the pita breads, folding them gently to encase the filling.

Assembled with care, these gyros present a delightful contrast between the crispy tempeh and the soft pita, with the sweet and sour sauce adding a vibrant punch. Serve them with a side of pickled vegetables for an extra layer of texture and acidity, elevating the dish to new heights.

Tempeh Gyros with Roasted Red Pepper Sauce

Whisking together the vibrant flavors of the Mediterranean with a plant-based twist, this tempeh gyro recipe promises a delightful fusion of textures and tastes. The roasted red pepper sauce adds a smoky sweetness that perfectly complements the hearty tempeh, wrapped in warm, fluffy pita for a satisfying meal.

Ingredients

• Tempeh – 8 oz
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Smoked paprika – 1 tsp
• Salt – ½ tsp
• Pita bread – 4 pieces
• Roasted red peppers – 1 cup
• Tahini – 2 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Cut the tempeh into thin strips, then toss with olive oil, garlic powder, smoked paprika, and salt until evenly coated.
3. Spread the tempeh strips on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
4. While the tempeh bakes, blend roasted red peppers, tahini, and lemon juice in a food processor until smooth to make the sauce.
5. Warm the pita bread in the oven for the last 2 minutes of the tempeh’s cooking time.
6. Assemble the gyros by placing a generous amount of tempeh strips on each pita, then drizzle with the roasted red pepper sauce.

Perfectly balanced between smoky and sweet, the tempeh gyros offer a chewy texture against the creamy sauce, ideal for a quick lunch or a casual dinner. Serve with a side of crisp cucumber slices for an added crunch.

Asian-Inspired Tempeh Gyros with Peanut Sauce

Gracefully blending the bold flavors of Asia with the comforting wrap of a gyro, this dish offers a delightful twist on traditional street food. Marinated tempeh and a creamy peanut sauce come together in a harmonious dance of textures and tastes, promising a meal that’s both nourishing and indulgent.

Ingredients

• Tempeh – 8 oz
• Soy sauce – 2 tbsp
• Maple syrup – 1 tbsp
• Garlic powder – 1 tsp
• Ginger powder – 1 tsp
• Peanut butter – ¼ cup
• Lime juice – 1 tbsp
• Water – 2 tbsp
• Tortillas – 4
• Shredded cabbage – 1 cup
• Chopped cilantro – ¼ cup

Instructions

1. Cut the tempeh into thin strips, about ¼ inch thick, for even marinating and cooking.
2. In a bowl, whisk together soy sauce, maple syrup, garlic powder, and ginger powder. Add tempeh strips, ensuring each piece is well-coated. Let marinate for at least 30 minutes, flipping halfway through for maximum flavor.
3. While the tempeh marinates, prepare the peanut sauce by blending peanut butter, lime juice, and water until smooth. Adjust water for desired consistency.
4. Heat a non-stick skillet over medium heat. Add marinated tempeh, cooking for 3-4 minutes per side until golden brown and slightly crispy.
5. Warm tortillas in a dry skillet for about 30 seconds per side or until pliable.
6. Assemble the gyros by placing a portion of cooked tempeh on each tortilla, drizzling with peanut sauce, and topping with shredded cabbage and chopped cilantro.
7. Fold the tortillas around the filling, securing with parchment paper if necessary, and serve immediately.

Just as the first bite reveals the crispy exterior of the tempeh giving way to its tender heart, the peanut sauce adds a velvety richness that contrasts beautifully with the fresh crunch of cabbage. For an extra layer of flavor, consider adding a sprinkle of crushed peanuts or a dash of sriracha before wrapping.

Tempeh Gyros Burger with Special Sauce

Unveiling a modern twist on a classic, this Tempeh Gyros Burger with Special Sauce marries the hearty, nutty flavors of tempeh with the vibrant, tangy notes of a homemade sauce, all nestled within a soft, pillowy bun. It’s a dish that promises to delight the palate with every bite, offering a perfect balance of textures and flavors.

Ingredients

• Tempeh – 8 oz
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Paprika – 1 tsp
• Salt – ½ tsp
• Burger buns – 2
• Mayonnaise – ¼ cup
• Dijon mustard – 1 tbsp
• Lemon juice – 1 tsp
• Dill – 1 tsp

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. Slice the tempeh into ½-inch thick strips and season both sides with garlic powder, paprika, and salt.
3. Place the tempeh strips in the skillet and cook for 4 minutes on each side, until golden brown and crispy.
4. While the tempeh cooks, mix mayonnaise, Dijon mustard, lemon juice, and dill in a small bowl to create the special sauce.
5. Toast the burger buns lightly in a toaster or on the skillet for 1 minute until just golden.
6. Spread a generous amount of the special sauce on the bottom half of each bun.
7. Layer the cooked tempeh strips on top of the sauce, then cover with the top half of the bun.
8. Serve immediately while the tempeh is still warm and crispy.

Zesty and satisfying, this burger boasts a crispy exterior with a tender interior, complemented by the creamy, tangy sauce. For an extra crunch, add a layer of shredded lettuce or sliced cucumbers before assembling.

Conclusion

These 13 Delicious Tempeh Gyros Recipes offer a fantastic way to enjoy a plant-based twist on a classic favorite. Whether you’re a tempeh enthusiast or new to this versatile ingredient, there’s something here for everyone. We encourage you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!