14 | 25 | 824 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
15 min | 10 min | 2 |
2 medium mushroom(s) | Portobello mushroom (sliced ) |
2 tbsp | Worcestershire sauce (or vegan Worcestershire sauce ) |
1 tsp | Cumin |
1 tsp | Maple syrup, pure |
2 medium pita | Pita bread, whole-wheat |
1 cup hulled | Hemp seeds, shelled (hemp tzatziki ) |
2 clove(s) | Garlic (minced,hemp tzatziki ) |
2 from 2 lemons | Lemon juice (hemp tzatziki ) |
2 tbsp | Tahini (hemp tzatziki ) |
2 cucumber(s) | Cucumber (hemp tzatziki ) |
1 tbsp | Mint, fresh (chopped, hemp tzatziki ) |
1 tbsp | Parsley, fresh (chopped, hemp tzatziki ) |
1 tbsp | Dill, fresh (chopped,hemp tzatziki ) |
4 tbsp | Water (hemp tzatziki ) |
For tzatziki:
Chop the cucumbers into small pieces. In a blend or food processor, combine the hemp seeds, tahini, minced garlic, lemon juice, and water. Blend or process until smooth and creamy. If it's too thick, add water 1 tablespoon at a time until you reach your desired consistency.
Transfer to a medium bowl. Stir in the herbs and chopped cucumber. Serve immediately or keep refrigerated in an airtight container for 2-3 days.
For the gyros:
Fruit | 0.5 |
Grain | 1.3 |
Meat Alternative | 3.3 |
Vegetables | 5.4 |