Name: Tempeh Gyros
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 2 8 oz packages tempeh ((cut in half)); 2 tbsp lemon juice; 2 tbsp liquid aminos; 1/4 cup minced red onion; 3 cloves garlic ((minced)); 1 1/2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1/2 tsp black pepper; 1/4 tsp sea salt; 1 tbsp olive oil; Pita bread; Lettuce; Diced or sliced tomato; Thinly sliced red onion; Vegan tzatziki sauce

Set the tempeh in a steamer basket set over simmering water; steam for 20 minutes.
While the tempeh is steaming, whisk together all of the remaining gyro ingredients (except the olive oil) in a large resealable container.
When the tempeh is done steaming, remove it from the steamer basket and let it cool for a few minutes, until you can safely handle it. Transfer it to a cutting board and cut it into thin strips (somewhere between 1⁄4- and 1⁄2-inch is good here; too thin and they’ll crumble!).
Place the cut tempeh in the marinade; cover the container and turn it over a few times to make sure all of the tempeh is coated. Let sit at room temperature for 10 to 15 minutes or until all or most of the liquid has been absorbed, gently shaking halfway through the marinating time.
While the tempeh marinates, begin preheating your oven to 475ºF.
Line a baking sheet with a silicone mat. Place the tempeh strips on the baking sheet and spoon the onions and remaining marinade (if any) over the top. Bake for 10 to 15 minutes, or until the edges are nicely browned.
Serve with pita bread and your desired toppings.

Tempeh Gyros

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