Marinated Field Roast Gyros

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Ready? Did you get it? Okay, so these are pretty outstanding. They look darn good, too. I made similar ones quite a while ago, but I wanted to change them up a little. I also made the pitas myself, which I assure you, is completely worth the effort. Store-bought pitas tend to be dry, but these are incredibly soft, plus there aren’t any hidden ingredients. I highly encourage you to make your own, but you can certainly buy them. Flour tortillas would also work great. Because I love Field Roast and their simple, healthy ingredients, I thought I’d use their Celebration Roast . . . simply brilliant!

You’ll need a little bit of prep time for this meal, so you’ll probably want to start everything earlier in the day, if possible. I let the Field Roast mixture marinate for about 4 hours and the pitas (with the dough-rising time) will take a while too. Don’t let that scare you though! The processes are super easy and you’ll be glad you took the extra time.

INGREDIENTS:
Pita bread recipe
or flour tortillas
Gyros/Marinade:
1 Field Roast, Celebration Roast
1 large red onion, sliced
1/2 C tamari or soy sauce
1/8 C olive oil
1 Tbs vegan Worcestershire sauce
1 Tbs red wine vinegar
1 Tbs lemon juice
2 cloves garlic, minced
1 tsp cumin
1-1/2 tsp oregano
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cayenne
Salt and pepper
Tzatziki Sauce:
8-oz plain almond or soy yogurt
1/2 C Tofutti sour cream
2 tsp garlic powder
1-1/2 tsp onion powder
1 Tbs lemon juice
2 tsp red wine vinegar
2 Tbs fresh mint, minced
2 Tbs fresh dill, minced
1 tsp salt
1/4 tsp black pepper
1/2 of a large cucumber, shredded and squeezed of all water
The rest:
1-2 tomatoes, thinly sliced
1/2 of a large cucumber, sliced
Lettuce, chopped

DIRECTIONS:
Slice the Field Roast loaf into 12-14 slices, then cut each slice into strips.

In a large ziplock, combine all of the marinade ingredients and mix well. Add the Field Roast slices and onion to the bag, seal it up and refrigerate for 4-6 hours, turning the bag over a few times.

Meanwhile, prepare the tzatziki sauce by whisking everything together in a large bowl. Cover and refrigerate until mealtime.

When it’s time for dinner, pour the Field Roast/onion mixture along with all of the marinade into a skillet and saute over medium heat until the liquid is absorbed and the Field Roast begins to brown, about 10 minutes.

Fill the pita with some Field Roast mixture, a slice or two of tomato, cucumber, lettuce, and some tzatziki sauce. Enjoy!

Marinated Field Roast Gyros

 

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Okay, so these are pretty outstanding. They look darn good, too. I made similar ones quite a while ago, but I wanted to change them up a little. I also made the pitas myself, which I assure you, is completely worth the effort. Store-bought pitas tend to be dry, but these are incredibly soft, plus there aren't any hidden ingredients. I highly encourage you to make your own, but you can certainly buy them. Flour tortillas would also work great. Because I love Field Roast and their simple, healthy ingredients, I thought I'd use their Celebration Roast . . . simply brilliant! You'll need a little bit of prep time for this meal, so you'll probably want to start everything earlier in the day, if possible. I let the Field Roast mixture marinate for about 4 hours and the pitas (with the dough-rising time) will take a while too. Don't let that scare you though! The processes are super easy and you'll be glad you took the extra time.

Author: Epicurean Vegan

Serves: 6-8

Ingredients

• Pitas or flour tortillas
• Gyros/Marinade:
• 1 Field Roast, Celebration Roast
• 1 large red onion, sliced
• ½ C tamari or soy sauce
• ⅛ C olive oil
• 1 Tbs vegan Worcestershire sauce
• 1 Tbs red wine vinegar
• 1 Tbs lemon juice
• 2 cloves garlic, minced
• 1 tsp cumin
• 1-1/2 tsp oregano
• ½ tsp nutmeg
• ½ tsp cinnamon
• ½ tsp cayenne
• Salt and pepper
• Tzatziki Sauce:
• 8-oz plain almond or soy yogurt
• ½ C Tofutti sour cream
• 2 tsp garlic powder
• 1-1/2 tsp onion powder
• 1 Tbs lemon juice
• 2 tsp red wine vinegar
• 2 Tbs fresh mint, minced
• 2 Tbs fresh dill, minced
• 1 tsp salt
• ¼ tsp black pepper
• ½ of a large cucumber, shredded and squeezed of all water
• The rest:
• 1-2 tomatoes, thinly sliced
• ½ of a large cucumber, sliced
• Lettuce, chopped

Directions

1. Slice the Field Roast loaf into 12-14 slices, then cut each slice into strips.
2. In a large ziplock, combine all of the marinade ingredients and mix well. Add the Field Roast slices and onion to the bag, seal it up and refrigerate for 4-6 hours, turning the bag over a few times.
3. Meanwhile, prepare the tzatziki sauce by whisking everything together in a large bowl. Cover and refrigerate until mealtime.
4. When it's time for dinner, pour the Field Roast/onion mixture along with all of the marinade into a skillet and saute over medium heat until the liquid is absorbed and the Field Roast begins to brown, about 10 minutes.
5. Fill the pita with some Field Roast mixture, a slice or two of tomato, cucumber, lettuce, and some tzatziki sauce. Enjoy!

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