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The Best Mushroom Gyro Ever Made

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The Best Mushroom Gyro Ever Made

Lion's Mane Mushroom Gyro (Recipe 1 of 3)

Ingredients

Main Ingredients:

  • 1 large Lion's Mane Mushroom
  • 2 Portobello mushrooms
  • 3 Bell Peppers
  • 1 Red Onion
  • 2 large sweet or russet potatoes
  • 12 Cherry Tomatoes, cut into quarters

Pre-marinade:

  • 4 cups boiling water
  • 1 tbsp Beet powder (or 1 cup beet juice)
  • 2 tbsp Pork Seasoning (thyme, sage, rosemary blend)
  • 1 tbsp Smoked paprika
  • 1 tbsp Chili flakes
  • 2 tbsp Black pepper
  • 1 tbsp Garlic, granulated
  • 1 tbsp Onion, granulated

Marinade:

  • 1/2 cup Vegetable oil
  • 1/2 cup Olive oil
  • 1/4 cup Red wine vinegar
  • 3 tbsp Agave
  • 1 tbsp Oregano
  • 1 tbsp Smoked paprika
  • 1 tbsp Chili flakes
  • 2 tbsp Black pepper
  • 1 tbsp Garlic, granulated
  • 1 tbsp Onion, granulated
  • Salt, to taste

For Serving (optional):

  • Pita bread
  • Vegan Tzatziki (recipe follows)
  • Marinated Tomatoes (recipe follows)
  • Fresh cucumber slices
  • Onion slices
  • Fresh Chili Peppers
  • Fresh parsley
  • French fries

Instructions

  1. Prepare the vegetables: Cut the Lion's Mane mushroom into thick slices. Cut the bell peppers and red onion into kebab-size cubes.
  2. Make the pre marinade: In a large pot add the ingredients and mix with boiling water. Add the mushrooms to this and make sure all are saturated, let sit for 15-20 minutes until fully absorbed like a sponge.
    This step makes the mushroom like a raw meat quality.
  3. Squeeze excess liquid (save it) and let the mushrooms drip dry a bit before adding to marinade
  4. Make the marinade: In a bowl, mix vegetable oil, olive oil, red wine vinegar, a pinch of salt, smoked paprika, chili flakes, black pepper, agave, garlic, onion, and pork seasoning.
  5. Marinate the vegetables: Add the mushrooms and vegetables to the marinade bowl. Mix well to coat all the pieces. For best results, refrigerate, covered, for 6 hours or overnight.
  6. Preheat the oven: Preheat the oven to 180°C (350°F) on the fan setting.
  7. Assemble the skewers: Cut a large potato in half and secure two wooden skewers into the potato as the base with the cut side facing down. Thread the Lion's Mane mushroom slices onto the skewers. Add the marinated vegetables in between and above the mushrooms, mixing it up.
  8. Roast the skewers: Wrap the assembled skewers with aluminum foil and roast in the preheated oven for 1 hour. Check a couple of times and baste with the marinade each time.
  9. Uncover and continue baking: After 1 hour, uncover the skewers and bake for another 40-60 minutes until the vegetables are golden brown and crispy. Baste again during baking.
  10. Serve: Once roasted to perfection, remove the skewers from the oven and serve the Lion's Mane Gyro hot. You can serve them as is or with your favorite gyro accompaniments like pita bread, tzatziki, marinated tomatoes, and fresh toppings.

Vegan Tzatziki (Recipe 2 of 3)

Ingredients

  • 2 cups Vegan Greek Yogurt
  • ½ large cucumber, grated and squeezed dry
  • 2 tbsp fresh dill, chopped
  • 2 garlic cloves, pulverized
  • Juice of 1 lemon
  • Black pepper, to taste
  • Salt, to taste

Instructions

  1. Grate cucumber and squeeze out excess liquid using a nut bag or similar.
  2. In a bowl, combine vegan Greek yogurt, grated cucumber, dill, garlic, and lemon juice.
  3. Mix well, then season with black pepper and salt.
  4. Chill the Tzatziki for 1-2 hours.
  5. Serve as a dip or side with various dishes.

Marinated Tomatoes, Greek Dressing Style (Recipe 3 of 3)

Ingredients

  • Dozen or more cherry tomatoes
  • 5 tbsp of marinade from above (Lion's Mane Gyro)
  • 5 tbsp olive oil
  • 1 tbsp Dijon mustard

Instructions

  1. Whisk together the reserved marinade, olive oil, and dijon mustard.
  2. Add cherry tomatoes.
  3. Toss to coat.

Video Description

How to Make the BEST GYROS EVER. Lion's Mane Mushroom Gyros.

hole Food Plant-Based, chef-crafted Lions Mane Gyros. You won't believe how easy it is to make these meaty and mouthwatering gyros and making without any oil is an option for sure. Zero Waste, Grow-at-Home, Plant-Based Magic at your fingertips.

Bears Head Mushrooms, also known as Lion's Mane Mushrooms. These incredible fungi bring an unmatched meaty texture and outstanding taste to gyros, making them BETTER than any animal-based version out there.

Inspired by Aki's Kitchen but done with A WFPB Twist.

Grow your own mushrooms at home.

MUSHROOM GROW KITS U.K. https://marvellous-mushrooms.co.uk/. Use Code: DEREK15 for a discount on any of the varieties

Inspired by:

AKIS KITCHEN YouTube https://youtu.be/adVZNjXpDq8

AKIS KITCHEN VEGAN PLAYLIST https://youtube.com/playlist?list=PLlEICH9fwHUTkt8_6wJBfBUiuuSgQcle4

Knives: https://nakano-knives.com/?utm_source=influencer&utm_medium=influencer&utm_campaign=dereksarno+W4PYQO USE CODE: DEREKSARNO

Bears Head mushroom | Lion's Mane Gyro

Ingredients:

1 large Lion's Mane Mushroom

2 Portobello mushrooms

3 Bell Peppers

2 large sweet or russet potatoes

12 Cherry Tomatoes, cut into quarters

Pre-marinade:

4 cups boiling water

1 tbsp Beet powder (or 1 cup beet juice)

2 tbsp Pork Seasoning (thyme, sage, rosemary blend)

1 tbsp Smoked paprika

1 tbsp Chili flakes

2 tbsp Black pepper

1 tbsp Garlic, granulated

1 tbsp Onion, granulated

Marinade:

1/2 cup Vegetable oil

1/2 cup Olive oil

1/4 cup Red wine vinegar

3 tbsp Agave

1 tbsp Oregano

1 tbsp Smoked paprika

1 tbsp Chili flakes

2 tbsp Black pepper

1 tbsp Garlic, granulated

1 tbsp Onion, granulated

Salt, to taste

Instructions:

Prepare the vegetables: Cut the Lion's Mane mushroom into thick slices. Cut the bell peppers and red onion into kebab-size cubes.

Make the pre marinade: In a large pot add the ingredients and mix with boiling water. Add the mushrooms to this and make sure all are saturated, let sit for 15-20 minutes until fully absorbed like a sponge. When ready, squeeze excess liquid (save it) and let the mushrooms drip dry a bit before adding to marinade

Make the marinade: In a bowl, mix vegetable oil, olive oil, red wine vinegar, a pinch of salt, smoked paprika, chili flakes, black pepper, agave, garlic, onion, and pork seasoning.

Marinate the vegetables: Add the mushrooms and vegetables to the marinade bowl. Mix well to coat all the pieces. For best results, refrigerate, covered, for 6 hours or overnight.

Preheat the oven: Preheat the oven to 180°C (350°F) on the fan setting.

Assemble the skewers: Cut a large potato in half and secure two wooden skewers into the potato as the base with the cut side facing down. Thread the Lion's Mane mushroom slices onto the skewers. Add the marinated vegetables in between and above the mushrooms, mixing it up.

Roast the skewers: Wrap the assembled skewers with aluminum foil and roast in the preheated oven for 1 hour. Check a couple of times and baste with the marinade each time.

Uncover and continue baking: After 1 hour, uncover the skewers and bake for another 40-60 minutes until the vegetables are golden brown and crispy.

Serve: Once roasted to perfection, remove the skewers from the oven and serve the Lion's Mane Gyro hot. You can serve them as is or with your favorite gyro accompaniments like pita bread, tzatziki, or fresh salad.

Vegan Tzatziki

Ingredients:

2 cups Vegan Greek Yogurt

½ large cucumber, grated and squeezed dry

2 tbsp fresh dill, chopped

2 garlic cloves, pulverized

Juice of 1 lemon

Black pepper, to taste

Salt, to taste

Instructions:

Grate cucumber and squeeze out excess liquid.

In a bowl, combine vegan Greek yogurt, grated cucumber, dill, garlic, and lemon juice.

Mix well, then season with black pepper and salt.

Chill the Tzatziki for 1-2 hours.

Serve as a dip or side with various dishes.

Marinated Tomatoes, Greek dressing style:

Dozen or more cherry tomatoes

5 tbsp of marinade above

5 tbsp olive oil

1 tbsp Dijon

#veganchef #lionsmanemushroom #mushroom #gyro #zerowaste