Ingredients
Soy Curl Preparation
- 4 ounces dried soy curls (about 2 cups)
- 2 cups water
- 2 teaspoons Vegetarian Better Than Bouillon or vegetable bouillon cube
Marinade and Seasoning
- 2 tablespoons soy sauce (divided; use tamari for gluten-free)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Pinch of cayenne or red pepper flakes (optional)
- 2 tablespoons cornstarch
Cooking
- 2 tablespoons avocado oil or any high-heat neutral cooking oil
Serving
- Pita bread or flatbreads (for serving)
- Toppings of choice (vegan yogurt sauce, vegan tzatziki, hummus, sliced tomato, cucumber, lettuce, red onion, dill, etc.)
Instructions
- Soak the Soy Curls: In a medium pot, heat the water with the bouillon until just below a simmer. Add the soy curls, press them to submerge, then cover and remove from heat. Let soak for 10 minutes, stirring occasionally to ensure even rehydration.
- Prepare the Spice Mix and Toppings: While the soy curls soak, combine paprika, dried oregano, granulated garlic, ground cumin, smoked paprika, and cayenne or red pepper flakes (if using) in a small bowl to create the gyro seasoning. Use this time to chop or prepare your preferred fresh toppings and sauces.
- Drain and Tear the Soy Curls: Drain the soaked soy curls in a colander and let cool until manageable. Squeeze out excess liquid until the curls are just damp, then tear them into small pieces to replicate the texture of traditional gyro meat.
- Marinate the Soy Curls: Place the torn soy curls in a large bowl. Add the soy sauce gradually in four increments of about half a tablespoon each, tossing well after each addition for even flavoring. Sprinkle half the spice mixture over the curls and toss to coat. Repeat with the remaining spice mix to fully season.
- Apply Cornstarch: Using a fine mesh sieve or fingers, sprinkle one tablespoon of cornstarch over the soy curls and toss to coat evenly. Repeat with the second tablespoon to create a light coating that will help achieve a crispy texture.
- Cook the Soy Curls: Heat a large skillet over medium-high heat for 1 to 2 minutes. Add avocado oil and wait until it shimmers. Add the soy curls in a single layer and cook, stirring occasionally, for 5 to 7 minutes until browned and slightly crispy on the edges. Taste and adjust seasonings if necessary.
- Assemble and Serve: Warm pita breads or flatbreads and fill them with the cooked soy curls. Top with your choice of vegan sauces and fresh toppings. Serve immediately for a warm, satisfying vegan gyro experience.
Notes
- For gluten-free versions, substitute soy sauce with tamari and use gluten-free pita or flatbreads.
- Adjust spice levels by omitting cayenne or red pepper flakes if you prefer a milder gyro.
- Soy curls rehydrate quickly but ensure they are fully drained before cooking to avoid sogginess.
- You can prepare toppings in advance to save time on serving day.
- If you want more crispy edges, cook a little longer but watch closely to prevent burning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 12 minutes
- Cook Time: 7 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Greek-inspired, Vegan
- Diet: Vegan
