SERVES: 4

Ingredients

• 6 ounces plain yogurt
• 1/2 cup finely-diced cucumber
• 1 1/2 teaspoons finely-minced fresh dill
• 3 cloves garlic, peeled and roughly chopped
• 4 tablespoons fresh lemon juice, divided
• 12 ounces tempeh, cut into 1/2-inch thick strips
• 2 tablespoons tamari
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1 tablespoon vegetarian Worcestershire sauce
• 2 cups water
• 1 tablespoon olive oil
• 1 large tomato, sliced into half-moons
• 1/2 cup thinly-julienned red onion
• 4 whole wheat pita breads

Directions

1. In a small mixing bowl, stir together the yogurt, cucumber, dill, 1 teaspoon of the minced garlic and 2 tablespoons of the lemon juice. Set aside.

2. Place the tempeh in a large pot along with the remaining garlic, tamari, spices, Worcestershire, remaining lemon juice and water and bring to a boil. Reduce the heat and simmer gently for about 20 minutes. Remove the tempeh and discard the liquid.

3. Heat olive oil in a large skillet over medium-high heat. Add the tempeh strips and pan fry on each side for a few minutes until browning and crispy.

4. To assemble gyro sandwiches, gently warm the pita bread to soften and top with tomato and onion. Add the cooked tempeh strips and yogurt sauce and fold or roll the pita over the fillings.

Recipe Notes

Nutritional Information

430 calories, 6 g. fat, 7 mg. cholesterol, 431 mg. sodium, 54 g. carbohydrate, 6 g. fiber, 25 g. protein

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