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Vegan Jackfruit & Mushroom Gyros with Tzatziki -

Vegan Jackfruit + Mushroom Gyros and Tzatziki

  • Author: Brittany at
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 3 1x
  • Category: Sandwich, Main Course, Entrée
  • Cuisine: Vegan


A "meaty" filling of roasted jackfruit and mushrooms, crispy potatoes, and cool tzatziki all wrapped up in warm naan.


  • 3 pieces naan or pita bread
  • sliced tomato, to taste
  • sliced onion, to taste
  • lettuce, to taste

Jackfruit and Mushroom Filling

  • 1 tbsp olive oil
  • 1/2 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 jalapeño, seeds removed (optional)
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • pinch oregano
  • 1 can jackfruit in brine (drained, core removed, and rinsed)
  • 8 Cremini mushrooms, thinly sliced
  • 1/2 tsp liquid smoke
  • 1/2 tbsp molasses
  • pinch of cinnamon
  • 1/2 cup water


  • 1/2 cup unsweetened coconut yogurt
  • 1/2 cup soaked cashews
  • 1/3 zucchini, grated, generously salted and drained
  • 2 cloves garlic, minced
  • 2 tbsp chives, chopped
  • 2 tbsp green onion, chopped
  • black pepper, to taste
  • salt, to taste

Crispy potatoes

  • 10 Creamer potatoes, quartered and parboiled
  • olive oil, for frying
  • salt and pepper, to taste


Jackfruit and Mushroom Filling

  1. Preheat oven to 350F.
  2. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, jalapeño, paprika, chili powder, salt, pepper, and oregano. Cook for about 3 minutes, until onion is tender.
  3. Add jackfruit and mushrooms. Cook, stirring often and shredding the jackfruit, until mushrooms are tender.
  4. Add liquid smoke, molasses, and cinnamon. Stir well. Cook, stirring often, for 10 minutes. Taste and adjust seasoning if needed.
  5. Stir in 1/2 cup water. Cook for another minute and transfer to a baking sheet lined with parchment paper. Bake for 30 minutes, stirring every 10 minutes, until browned but still slightly moist.


  1. Blend unsweetened coconut yogurt and soaked cashews until smooth.
  2. Add drained, grated zucchini, minced garli, chives, green onion, black pepper and salt. Stir well. Chill for 20 minutes.
  3. Taste and adjust seasoning.

Crispy potatoes

  1. In the same skillet used to cook the filling, heat a generous amount of olive oil over medium-high heat. Fry potatoes until crispy and cooked through. Season with salt and pepper.


  1. Warm naan bread in oven. Arrange lettuce, tomato, and onion down center of naan. Top with 1/3 filling, 1/3 crispy potatoes, and a generous amount of tzatziki. Fold edges tightly inwards and wrap with parchment paper if necessary. Enjoy!