Ingredients:

2 portobello caps sliced

2 tbsp vegan worcestershire sauce

1 tsp cumin

1 tsp maple syrup

1/2 cup Raw Hemp Tzatziki (see recipe)

2 pita bread

Instructions:

In a small bowl, whisk together the Worchestershire, cumin, and maple syrup.

Pour the marinade over the portobello slices and stir until evenly combined.

I like to put it all in a tupperware container and shake it up.

Set aside for 15 minutes. Prepare the Raw Tzatziki.

Heat a skillet on medium. With a bit of water or cooking oil, sauté the mushrooms for 4-5 minutes.

Stir often to prevent sticking. Remove from heat and let cool for 2-3 minutes.

Warm 2 pitas in a skillet, roughly ten seconds on each side.

Divide the portobello gyros between the two pitas and top each one with ¼ Raw Tzatziki.

The portobello gyros will keep in an airtight container in the fridge for 3-4 days.

Time

Total : 20 minutes

Prep : 15 minutes

Cook : 5 minutes

Resting time : 3 minutes

Servings : 2 servings