Introducing the easiest and most delicious Vegan Gyros. This gluten-free, plant-based recipe is packed with flavour and made from simple ingredients. It’s straightforward to prepare and makes a satisfying lunch or dinner.
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 traditional Greek street food, usually made with meat cooked on a vertical spit and wrapped in flatbread. This version recreates the familiar savoury, slightly tangy gyros profile using jackfruit and a rich tomato-based sauce. The texture of the shredded jackfruit, combined with paprika, coriander and tamari, mimics the mouthfeel and depth of flavour you expect from classic gyros.
This recipe is ideal if you follow a vegan or gluten-free diet, or if you simply want a lighter meat-free option. The method is uncomplicated: sauté the aromatics, stir in the seasoning and sauce, press the jackfruit so it shreds, and finish in the oven for the best texture. Baking after frying concentrates the flavours and gives the jackfruit a slightly caramelised edge.
The result is versatile — serve it in gluten-free flatbreads with vegan tzatziki and fresh salad, or use the jackfruit mix in wraps, tacos or pasta for a different meal. It’s a quick, flavour-forward recipe that’s great for weeknights and easily scaled up for guests.
Ingredients to make Vegan Gyros
- Red onion – adds sweetness and depth.
- Garlic clove – provides aromatic savouriness.
- Paprika – gives a mild, smoky warmth.
- Ground coriander – offers a subtle citrus note.
- Tomato puree – builds umami and body in the sauce.
- Maple syrup – balances acidity with natural sweetness.
- Tamari – a gluten-free soy sauce for saltiness and depth.
- Tinned jackfruit – the meat-free base that shreds like pulled meat.
See the recipe card below for exact quantities and optional extras.
Substitutions
- Red onion – any onion variety will work.
- Garlic – use minced garlic from a jar if preferred.
- Maple syrup – swap for runny honey if not strictly vegan.
- Tamari – regular soy sauce or liquid aminos are fine if gluten isn’t a concern.
Variations
- Spicy – add ground cumin, smoked paprika or a splash of hot sauce.
- Deluxe – serve with gluten-free flatbreads, vegan tzatziki, chopped lettuce, cucumber and cherry tomatoes for a fuller plate.
- Kid-friendly – use the jackfruit mix in wraps, sandwiches, tacos or pasta to suit younger palates.
How to make Vegan Gyros
Step 1: Preheat the oven to 200°C. Dice the red onion and garlic. Drain the jackfruit. Heat a splash of oil in a pan, add the onion and garlic, then stir in paprika, ground coriander, tomato puree, maple syrup, tamari and the drained jackfruit. Mix thoroughly so the jackfruit is coated.
Step 2: Use a fork to press and shred the jackfruit until it breaks apart and resembles pulled meat. Continue cooking for a few minutes so the sauce reduces and clings to the jackfruit.
Step 3: If the pan is oven-proof, place it in the oven for 15 minutes. If not, transfer the mixture to a baking tray and bake for 15 minutes. This step helps to concentrate the flavours and develop a better texture.
Step 4: While the jackfruit finishes in the oven, prepare flatbreads and tzatziki (or other sauces). Spoon the jackfruit into flatbreads, add tzatziki and fresh salad, and serve immediately.
Hint: Frying then baking the jackfruit gives it the best texture — don’t skip either stage.
Leftovers
Store leftover jackfruit gyros in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave; add a splash of water if the sauce has thickened too much.
Recipe FAQs
Jackfruit is a popular and accessible meat-free alternative that shreds nicely and absorbs flavours well. It’s widely available canned in supermarkets and works great in gyros-style recipes.
Pressing the drained jackfruit with a fork breaks the pieces apart so they resemble pulled pork. Cooking it with sauce helps the fibres separate and take on a meaty texture.
Use pulled jackfruit in wraps, sandwiches, tacos, fajitas, enchiladas, pasta or as a topping for nachos — it’s versatile and reheats well.
Traditional gyros are served wrapped in pita with tzatziki, fresh vegetables and often feta. This vegan version pairs well with similar accompaniments using plant-based alternatives.
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Dinner
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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 a pan with oil, then add onion, garlic, 1 tsp paprika, 1 tsp ground coriander, 2 tbsp tomato puree, 2 tbsp maple syrup, ¼ cup tamari and the drained jackfruit. Stir to combine.
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Use a fork to press and shred the jackfruit until it falls apart. Mix it into the sauce until well coated and fry for a couple of minutes.
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Transfer the pan (or move the mixture to a baking tray) and bake for 15 minutes to deepen the flavour and texture.
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While the jackfruit bakes, prepare flatbreads and tzatziki. Fill flatbreads with the jackfruit, add tzatziki and fresh salad, then serve.
Notes
Substitutions & Variations: See the suggestions listed above for easy swaps.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat on the stovetop or in the microwave, adding a little water if needed to loosen the sauce.
To Freeze: Freeze in an airtight container for 2–3 months. Thaw before reheating.
Tip 1: Frying then baking produces the best jackfruit texture.
Tip 2: The flatbread and tzatziki pair well with this jackfruit mix, even if you use other proteins.
Tip 3: Batch cook the jackfruit mix and use it across meals — in wraps, tacos, pasta and more.
Nutrition
