Vegan Gyros with Jackfruit and Creamy Tzatziki

zenanzaatar.com

Bine

6 to 8 gyro wraps (pita rounds or flatbread)

subheading: Tzatziki:

½ cup full fat coconut milk (shake the can before to avoid separation)

3 tbsp lemon juice

1 tbsp olive oil (optional)

½ tsp sea salt

2 tbsp tahini

2 cloves garlic

½ cup raw cashews (soaked for at least 2 hours if you don't have a high-speed blender)

1 tbsp apple cider vinegar

1 tsp dry dill or 1 tbsp chopped fresh dill

½ cup finely diced cucumber (one small Persian cucumber or about ½ English cucumber, diced)

subheading: Toppings:

2 tomatoes

1 red onion

½ English cucumber

subheading: Jackruit Gyro "Meat":

2 20 oz. cans young jackfruit in water (not syrup)**

3 cloves garlic, minced

2 tbsp olive oil

1 tbsp lemon juice

2 tbsp balsamic vinegar

¼ cup ketchup

subheading: Gyro Seasoning:

1 tsp oregano

¾ tsp salt

1 tsp cumin

1 tsp sumac

⅛ to ¼ tsp chili powder (depending on how spicy you want it)

1 tsp onion powder

1 tsp smoked paprika

½ tsp garlic powder

¼ tsp black pepper

Directions at zenanzaatar.com

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