Souvlaki is a popular fast food meat skewer from Greece. It can be eaten alone, thrown on a pita, or covered in a red sauce. If served on a pita, it often has tomatoes, onions and tzatziki sauce, a yogurt-based sauce with cucumber, garlic and herbs. Fried potatoes are served on the side or inside the wrap. Inspired by this Greek classic, this is a delicious vegan souvlaki pita recipe with marinated tempeh, creamy tzatziki sauce, sliced tomatoes and fried potatoes.
This vegan soulvaki tempeh pita recipe makes enough for 4-6 pitas (depending on how generous you are with distributing the toppings).
A few things…
- ・Steaming tempeh removes any bitterness and makes it receptive to soaking up flavor.
- ・For best results, marinate the tempeh overnight.
- ・Tempeh grills quickly, so keep an eye on it.
- ・Gluten free? Use a gluten free pita, and you’re set!
- ・I like to eat my vegan souvlaki pitas with a fork and knife, so I usually don’t stuff them. Do what feels right to you!
Explore more UVK recipes, like Za’atar Chickpea Pitas, Lemony Greek Wheat Berry Salad, Vegan Pita Sandwich with Grilled Eggplant and Pomegranate Molasses Tempeh, Lemon Tahini Kale Salad with Toasted Pita, or Orange Miso Chickpea Salad with Pita Chips.
Now, let’s go make a delicious Greek-inspired vegan souvlaki tempeh pita!
Vegan Souvlaki Tempeh Pita
Souvlaki Tempeh Marinade:
1 lb (OR two 8 ounce packages) tempeh, cubed
⅓ cup sliced white onion
4 large garlic cloves, chopped
⅓ cup soy sauce (or gluten free tamari)
¼ cup lemon juice
¼ cup water
1 Tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme
½ tsp garlic powder
Pita:
1 batch vegan tzatziki sauce
3 medium red potatoes, sliced
2 tsp olive oil
1 medium tomato, sliced
4-6 pitas
Fresh parsley, optional (to top)
1. First, you’ll need to steam the tempeh for the vegan souvlaki marinade. Add 1 inch of water to a large pot and then, add a steamer basket to it. Cover the pot with a lid, and bring the water to a boil. Add the tempeh cubes to the steamer basket. Cover the pot, and steam for 7 minutes.
2. While the tempeh is steaming, add everything else listed under “Souvlaki Tempeh Marinade” to a container with a lid. Mix well.
3. When the tempeh is done steaming, add it to the marinade. Stir the tempeh until well coated. Seal with the lid and refrigerate overnight for best flavor.
4. When the tempeh is done marinating, make the vegan tzatziki sauce by following this recipe.
5. After finishing the sauce, it’s time to fry the potatoes for the vegan souvlaki. In a non-stick skillet, add the sliced red potatoes and 2 tsp olive oil. Flipping occasionally, fry the potatoes for 7-10 minutes or until they are crispy, browned and cooked through. Set aside.
6. Preheat your grill to ~400º F. Line a grill-proof pan with non-stick aluminum foil. Skewer the tempeh, and then, place it in the lined pan. When all the tempeh is skewered, drizzle the skewers with olive oil and move them around to coat them. Keep the marinade.
7. Place the grill-proof pan on the grill and close the lid. Grill at 400º F for 5 minutes, and then, flip the tempeh skewers over. Grill for another 3 minutes or until the skewers are charred to your preference. Remove from the grill. Brush the tempeh skewers with the vegan souvlaki marinade or sprinkle them with some additional soy sauce.
8. Finally, let’s assemble the vegan souvlaki pitas. Layer some fried potatoes, tomato slices, marinated grilled tempeh on top of a pita. Cover with vegan tzaziki sauce, and then, sprinkle with fresh parsley. Serve immediately.
