Two tempeh vegan greek gyros rolled up in pita bread and foil

Healthy Vegan Gyros with Tempeh

Your favorite Greek greasy indulgence gets a make over! Now super healthy, vegan, loaded with protein and full of pure authentic flavors and seasonings.

Course Main Course
Cuisine Greek
Keyword recipes with tempeh, vegan Greek recipes
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Marinate 4 hours
Total Time 1 hour 45 minutes
Servings 8
Calories 262 kcal
Author Sophia DeSantis


  • 8 oz tempeh (package in block form)


  • 1 ½ teaspoons garlic , finely chopped
  • 2 teaspoons Greek oregano (use regular oregano if you don't have Greek)
  • 2 teaspoons dried thyme
  • 2 tablespoons lemon juice
  • 2 tablespoons Tamari  , low sodium if needed (or soy sauce for non gluten free version)
  • 1/2 teaspoon sea salt (see notes)
  • 1/4 teaspoon ground black pepper
  • 1 cup veggie broth , low sodium if needed

Simple Oven Potatoes:

  • 2 red or yukon gold potatoes
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons veggie broth or aquafaba, or drizzle of olive oil (see notes)

To serve:

  • 8 pita bread
  • 2 fresh tomatoes , sliced
  • ½ red onion , sliced
  • 2 cups lettuce , sliced (optional, not a traditional topping)
  • Vegan Tzatziki
US Customary - Metric


The day before or early that day:

  1. Cut the block of tempeh in half width wise so it makes two shorter blocks. 

  2. Boil in a pot of water for about 20 minutes. This cuts the bitterness from the tempeh.

  3. Meanwhile, make marinade by combining everything in a large container.

  4. Once the tempeh is done, allow to cool. Then cut into thin slices, about 1/8 inch thick. Using a very sharp knife will make this easier.

  5. Add thinly sliced tempeh into the marinade and allow it to soak for at least 4-6 hours, overnight is best.

Next day or later that day:

  1. Preheat oven to 350 F (175 C). 

  2. Take tempeh slices out of the marinade (save it!) and spread them out in a thin layer in a 9 x 13 baking dish. 

  3. Gently pour about 1/4 cup of the marinade over the tempeh slices. 

  4. Bake for 30-35 minutes or until the edges are brown. 

  5. Meanwhile, slice the potatoes into thick french fry sized slices. I keep the skins on but you can peel them if you prefer.

  6. Place them in a bowl and cover with water to help remove some of the starch. Allow to soak for 5-10 minutes.

  7. Prep the tomatoes, red onion, lettuce and make tzatziki if you haven't yet. 

  8. Drain the potatoes and pat dry. Put them back in the bowl.

  9. Add broth, aquafaba or oil (whatever liquid you prefer) and salt. Mix well.

  10. Once tempeh gyro slices are done, remove from oven and cover with foil to keep warm. Set aside. 

  11. Turn the oven up to 450 F (230 C). 

  12. Spread the potatoes over a cookie sheet and bake for 30 minutes.

  13. When the potatoes are done, warm the pita bread in a damp towel for 2-3 minutes to soften. 

  14. Build your gyros with the tempeh gyro slices, potatoes, tomatoes, red onion and lettuce if preferred. 

  15. Drizzle tzatziki over the top and devour!

Recipe Notes

Nutrition info does not include Tzatziki, see the recipe for the info. It also only takes into account about 1/4 of the marinade since you are not eating the entire marinade. 


You can use veggie broth, aquafaba or olive oil to coat your fries. Aquafaba is simply the juice from a can of chickpeas.


Adjust the amount of salt based on your taste. You may need more or less depending on what both and Tamari/soy sauce you use.


You can substitute garlic powder for fresh garlic if you don't have it, but the fresh garlic yields a more authentic flavor. 

Nutrition Facts
Healthy Vegan Gyros with Tempeh
Amount Per Serving
Calories 262 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 291mg12%
Potassium 525mg15%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 275IU6%
Vitamin C 11.1mg13%
Calcium 102mg10%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.