Vegan Gyro Meat Ⓥ

  • 1 lb Pearl Oyster mushrooms
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 5 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp tamari or soy sauce
  • 1 tsp liquid smoke
  • 2 tsp nutritional yeast
  • 2 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Preheat oven to 425°F. Line a baking tray with parchment paper or spray lightly with cooking spray.
  • In a large mixing bowl, add the olive oil, tamari or soy sauce, lemon juice, liquid smoke & all seasonings (nutrional yeast, oregano, garlic powder, onion powder, cumin, smoked paprika, salt & pepper) & whisk together well.
  • Shred the mushrooms. I like to cut the end of the stem off and shred from top of the cap down the stem. Toss with the diced shallot & minced garlic. Add to the marinade & toss well to coat.
  • Lay the Gyro mushroom meat flat on the baking tray. Bake for 20 minutes. Shake the pan & bake for another 10-15 minutes. I like to check it every 5 minutes. You can even turn the oven off and leave it in to crispen a bit more.
  • Serve with your favorite sides. I used rice, leftover roasted veggies, vegan Tzatziki from Trader Joe’s, lettuce, tomato, red onion & pita bread.

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