Vegan Crispy Bean & Mushroom Gyros
Traybakes are my love language - they are so easy to make and save so much time on cooking, washing and chopping! This Bean and Mushroom Gyros recipe, with a spicy tofu cream is my new favourite. The crispiness from the beans, creaminess from the tofu cream, and soft bite from the gyros really puts you in texture heaven!! Plus, each component of this dish is so versatile, you can make multiple recipes out of just one - try drizzling the tofu cream over some salad, the crispy beans and mushrooms in a sandwich, and turn the flatbreads into pizza or naan!
Serves: 5-6 | Total Cooking Time: 40 minutes
Ingredients
3x tins (720g) of butter beans (or you could use chickpeas or cannellini beans), drained and washed
300g shiitake or mixed speciality mushrooms
2 tbsp olive oil
3 tsp onion powder/granules
3 tsp garlic powder/granules
3 tsp ground corriander
3 tsp paprika
1 tsp chilli flakes
3 tsp dried rosemary
1 tsp each of salt and pepper
Spiced tofu cream:
300g firm tofu
2 tbsp tamari or soy sauce
2 tbsp white tahini
2 knobs of fresh ginger (8cm in length), peeled and chopped
80ml water or almond / soya / oat plant-based milk
Everything else:
5-6 greek style flatbreads
Handful of lettuce leaves
Fresh chilli, sliced (optional)
Instructions
Pre-heat your oven to 200ºC, fan. I have found that this recipe takes much longer in a gas oven compared to an electric oven, so be wary that you may need extra time for your mushrooms and beans to become crispy if using a gas oven!
Start by placing your beans and mushrooms into a large baking sheet-pan or dish, and sprinkle over the olive oil and all of the spices, as evenly as possible. Using a spoon, mix everything together well, until fully coated.
Place in the oven for 30 minutes, roughly, or until crispy. Set a timer for half way (15 minutes) to mix everything around a little.
Meanwhile, make your tofu cream. Place all the related ingredients into a blender and simply blend until smooth! You can store this in an airtight jar or container for up to 5 days.
Prepare your flatbreads, spread on a good amount of tofu cream and add on some lettuce leaves. Once your mushrooms and beans are cooked and crisp, place a couple spoonfuls of them into the centre of your flatbreads. Sprinkle on your chilli’s for some extra optional spice, then fold and enjoy!!
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.
