Greek Tempeh Gyros with Tzatziki & Chunky Chips Recipe

Ingredients

400g original tempeh
1 lemon
2 garlic cloves
A handful of thyme
4 tbsp tamari
1 tsp dried oregano
2 tsp ground cumin
1kg potatoes
1 red onion
1 cucumber
400g soya yogurt
1 red pepper
1 little gem lettuce
4 wholeblend flatbreads

Prep: 30 mins | Cook: 60 mins

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Method

1. Fill and boil your kettle, then fill up a large pan with the hot water. Set over a high heat to come back to the boil. Slice the tempeh into long slices, approximately 1cm thick. When the water in the pan is boiling, add the tempeh and simmer for 15 mins, then drain.

2. While the tempeh simmers, finely grate the zest from the lemon into a mixing bowl. Peel and finely grate 1 of the garlic cloves into the bowl (save the other clove for later in the recipe). Pick the thyme leaves off their woody sprigs and add most of them to the bowl (keep a few pinches back for garnishing). If the thyme sprigs are soft and white, you can just chop the sprigs and leaves together.

3. Add the tamari, dried oregano and cumin with a pinch of salt and pepper and 2 tbsp olive oil. Stir together to make a marinade. Add the tempeh slices and gently turn them in the marinade — don't worry if they break up, you'll get a mix of tender and cripsy bits when you bake them. Set aside to marinate.

4. Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes (no need to peel unless you prefer to) and slice them into chunky wedges. Arrange them in a single layer in a roasting tin or on a baking tray and drizzle over 2 tbsp oil. Season with a pinch of salt and turn to coat in the oil. Set aside.

5. Line a separate baking tray or tin with foil or baking paper. Arrange the tempeh strips in a single layer on the tray.

6. Slide the tempeh onto the top shelf of your oven and the chips on the middle shelf. Bake for 35-45 mins, swapping the trays round halfway through the cooking time. The chips should be golden brown and tender. The tempeh will be dark brown and crisp at the edges.

7. Meanwhile, peel and finely slice the red onion. Pop it into a bowl and squeeze in the juice from the lemon. Add a pinch of salt and scrunch together with your hands. Set aside to pickle.

8. Coarsely grate the cucumber into a mixing bowl. Finely grate or crush the remaining garlic clove. Add to the soya yogurt with a pinch of salt and stir to mix. This is your tzatziki.

9. Halve the pepper, scoop out the seeds and white pith, and roughly chop it. Slice the root end off the lettuce and roughly chop the lettuce leaves.

10. When the chips and tempeh are ready, take them out of the oven and set aside. Take the flatbreads out of their packaging and pop them directly onto the oven shelf for 1-2 mins to warm them through, so they're soft and pliable.

11. To serve the gyros, spread a spoonful of the tzatziki on each flatbread. Top with a handful of lettuce and pepper, then lay a few slices of the tempeh on top. Spoon over some of the pickled red onions and roll up. Serve with the chips, and any extra gyros, tzatziki, salad and pickled red onions on the side.

12. Get Ahead
You can simmer and marinate the tempeh slices the day before you want to bake them. Simmer them, drain and turn them in the mariande, following the recipe, then cover the bowl with food wrap or a plate and store in the fridge. Remove from the fridge 30 mins-1 hr before you want to bake them.

13. Love Your Leftovers
The tempeh, tzatziki and pickled onions will keep in the fridge for up to 3 days, stored in separate tubs. They are best served cold. You can warm up the wraps in the microwave or in a frying pan, or if you have rice, bulgar wheat or couscous, then the tempeh, tzatziki, pickled onions are delicious served with them.