Ingredients
Jackfruit Filling:
2 cans young green jackfruit
3–4 tbsp olive oil
1 red onion
3–4 garlic cloves
2 tbsp tomato paste
3–4 tbsp soy sauce
1–2 tbsp maple syrup
2 tsp apple cider vinegar
Spices (cinnamon, cloves, cumin, oregano, chili powder, pepper)
Assembly:
6 pita breads
Lettuce, cucumber, tomatoes, red onion
Vegan tzatziki
Optional:
2 potatoes
Olive oil, salt, oregano
Instructions
- Cook onion and garlic in olive oil until soft.
- Add spices and toast briefly.
- Stir in tomato paste.
- Add jackfruit, soy sauce, maple syrup, and vinegar.
- Simmer for 10–15 minutes.
- Bake at 390°F (200°C) for 20–25 minutes until slightly crispy.
- Prepare fries if using.
- Assemble gyros with pita, veggies, jackfruit, and tzatziki.
Notes
- For best flavor, prepare the jackfruit filling a day ahead.
- Use jackfruit in water or brine—not syrup.
- Adjust spices to your preference for heat and intensity.
- Fries are optional but highly recommended for a more authentic experience.
- To keep it gluten-free, use gluten-free pita and tamari instead of soy sauce.
- Leftover jackfruit can be stored in the fridge for up to 3 days.
- Prep Time: 30 min
- Cook Time: 45 min