Whether you’re a tried-and-true vegan or just enjoy exploring vegan cuisine, this Instant Pot Vegan Gyro Recipe from The Vegan Instant Pot Cookbook is perfection, no matter your preference. With bold Mediterranean and Middle Eastern spices, and a lentil-walnut ragu, it mimics both the texture and flavor of a real Greek gyro, topped with a stellar homemade vegan tzatziki sauce! A hit with the whole family, learn about how to make this amazing vegan gyro recipe below, and be sure to grab a copy of Nisha Vora’s cookbook to explore more wonderous and flavorful instant pot vegan recipes!
Trying New Things
Now, we all know I’m not actually vegan.
But there is this weird thing in which non-vegans avoid vegan cuisine.
It’s nonsense, really. Vegan cuisine is for everybody. All you have to love is food!
I hosted a little vote over on Instagram the other week to decide which recipe from Nisha’s cookbook I would make for everyone. We debated between pinto beans and brown rice, israeli couscous and lentil-walnut gyros, and chili and vegan sausage soup. The gyros won by quite a large margin!
So here we are, today, bringing you the vegan gyro you asked for, and oh my, you sure did pick a good one.
What’s In This Vegan Gyro Recipe?
The lentil-walnut ragu that makes up the bulk of this recipe is actually fairly simple!
- red onion and garlic
- Mediterranean and Middle Eastern spices
- green lentils
- toasted walnuts
- veggie stock
- fire-roasted tomatoes
All of that ends up right in the Instant Pot. Super simple, right?
Nisha includes her own recipe for za’atar, which is included in the recipe, but since I already have my own za’atar recipe, I used that!
How To Make This Vegan Gyro Recipe
This recipe utilizes both the saute and pressure cooking settings, so you only use the Instant Pot to make this simple recipe.
- saute onion and garlic
- stir in seasonings
- deglaze with veggie stock
- add in lentils, walnuts, salt and pepper
- top with tomatoes, then pressure cook
What Is Vegan Tzatziki?
Vegan tzatziki is exactly like regular tzatziki, but utilizes coconut yogurt instead of dairy-based yogurt. The thicker the yogurt, the better, in my opinion.
I like to use a flour sack cloth or cheesecloth to strain the cucumbers of liquid, but you can definitely use paper towels if that’s all you have on hand. Just be sure to make a thick layer, or it will tear when you start squeezing.
All you have to do is mix up the yogurt with the cucumber, and add some garlic, dill, lemon juice, olive oil, salt and pepper, and voila! Done and done!
It’s the perfect complement to these vegan gyros.
Instant Pot Vegan Gyro Recipe
Let bold Mediterranean and Middle Eastern flavors take you on a culinary journey with this instant pot vegan gyro recipe! With the texture and mouthfeel of meat, this recipe will please even the pickiest non-vegan. Whipping up in just minutes, this decadent dinner is a wonderful recipe to try if you’re new to vegan cuisine, love a fresh take on a classic recipe, or just enjoy experimenting with food. Give this recipe a try today, and pick up The Vegan Instant Pot Cookbook to explore more wonderful vegan recipes!
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Instant Pot Vegan Gyro Recipe
- 2 tablespoons olive oil
- 1 red onion, diced
- 6 cloves garlic, minced
- 1 1/2 teaspoons za'atar seasoning
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon sweet or hot paprika
- 1/2-1 teaspoon cayenne pepper, to taste
- 2 cups low-sodium vegetable broth
- 1 cup green or brown lentils
- 1 cup toasted walnuts, finely chopped
- 1 teaspoon kosher salt, plus more to taste
- freshly cracked black pepper
- 1 14.5 oz can fire-roasted diced tomatoes
- 6 gyro-style wraps, pocketless pita, or flatbread
- shredded red cabbage
- diced tomatoes
- diced cucumber
- Make the lentil-walnut ragu: Select the Saute setting on the Instant Pot and let the pot heat up for a few minutes before adding the oil. Once the oil is hot, add the onion. Cook until the onion is beginning to brown, 4 to 5 minutes. Add the garlic and cook for 1 minute, tossing frequently to prevent burning.
- Add the za'atar, cumin, oregano, paprika, and cayenne and stir frequently for 30 seconds until the onion is well coated in the spiced. Select the Cancel setting.
- Pour in the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the lentils, walnuts, salt, and black pepper to taste. Pour the diced tomatoes on top, but do not stir, allowing the tomatoes to sit on top (this prevents the tomatoes from blacoking the Instant Pot's heat sensor and burning).
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 16 minutes.
- Meanwhile, make the tzatziki: Use a box grater to finely grate the unpeeled cucumber. Place the grated cucumber in a fine-mesh sieve or wrap it in a clean, thin kitchen towel (or several paper towels) and squeeze out the excess water. Place the nondairy yogurt in a medium bowl and add the grated cucumber, garlic, dill, salt, lemon juice, olive oil, and black pepper to taste. Stir to combine. Taste for seasonings, adding more salt as needed, more lemon for acidity, or more dill for fresh herb flavor.
- Once the 16-minute timer has completed and beeps, allow a natural pressure release for 10 minutes, and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
- Open the pot and stir well. To serve, spoon the ragu onto the wraps or pita and top with shredded cabbage, diced tomatoes and cucumber, and the tzatziki.