| | | |

Vegan Greek Meatball Gyro with Tzatziki Sauce















Hello & Happy Tuesday!!







I’ve been going thru some bucket list concepts and these vegan Greek Meatball Gyro’s was one of them!! If you know me, you know I have an affinity for all the Greek flavors. Whether it’s the cucumber, oregano or fresh dill, I’m just all about it!






Typically gyro’s are meat based and commonly chicken or lamb. However, you can make a fab vegan alternative sans animal products that packs the same great flavor, and the vegan Greek Meatball Gyro was born!








What’s fab about this dish, is everything! It’s quick, easy, affordable, white bean based, flourless, packs tons of flavor, plant protein, texture with the nuts and mushrooms, the tzatzki puts it over the top, it’s perf for any season, can easily be made in bulk, great for entertaining, and is non vegan approved!!



If you love all things Greek or fresh modern vegan eats, you’re going to love this new vegan Greek Meatball Gyro with tzatziki sauce!










Why this recipe is great:







Packed with flavor 

Hight plant based protein 


Can easily be made in bulk









































clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Greek Meatball Gyro with Tzatziki Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Eat Drink Shrink
  • Total Time: 25 minutes




  • 2 tbsp olive oil (to cook meatballs)
  • 1 can of white beans (drained/rinsed)
  • 1/2 cup nuts, chopped
  • 1 cup slice mushrooms, chopped
  • 1 onion, chopped (finely)
  • 3 garlic cloves, minced
  • 2 tbsp fresh parsley
  • 1 1/2 tbsps fresh oregano (or 1tsp dried oregano)
  • Salt/Pepper as needed
  • 2 tbsps ground flax mixed with 3 tbsps water
  • 3/4 cup Panko

Tzatziki Sauce:

  • 1 cup plain vegan sour cream or yogurt
  • 1/2 cup english cucumber, sliced
  • 2 tablespoons lemon juice
  • 2 tbsps fresh dill, chopped (or 1/2 teaspoon dry dill)
  • 2 tsps garlic, minced
  • salt to taste


  • 1/2 cup thinly sliced red onion
  • 1 cup diced tomato
  • 1 cup sliced English cucumber
  • 1 cup arugula
  • 3 whole wheat flatbreads


  1. Meatballs: Make the flax eggs, set aside. The mixture should be slightly thick.
  2. In a pan over medium heat add the diced onion and mushrooms with a lil olive oil and cook until translucent and mushrooms are slightly reduced in size. About 5 to 7 minutes. Now add the garlic, cook for 2 more minutes and set aside.
  3. Take all the prepped ingredients and combine in a large bowl with the remaining meatball ingredients mashing together. You want to have at least 75% mashed with some beans still there to hold everything together. Form Balls and set aside.
  4. In a large skillet heat the olive oil to med/high heat and cook the balls making sure to cook the entire ball 5-7 mins. The more balls on the pan the longer it takes to cook.
  5. Make the Tzatzki sauce: In a small bowl combine everything together, set aside.
  6. Assemble the gyros: to a flatbread (I like to warm mine up so they are more pliable) add arugula, Tzatziki sauce, and 2 meatballs. Top with sliced red onion, diced tomato, sliced cucumber, and additional Tzatziki sauce.


Other ingredients you can add: olives, lettuce, and my homemade tofu feta. Recipe on EDS!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • Serving Size: 3-4









Similar Posts


  1. It looks like you baked the balls on a parchment-lined pan.

    1. Hi Liz, The image is to convey what the balls look like before and after cooking. You’re welcome to bake them, however, I’m not sure they will hold together as well and will take on a drier texture.

      1. What kind of nuts do you suggest?

        1. Hi Tony! I believe I used walnuts, but again, you can use whichever you like!

      2. Very Good! The “meatballs” were very tasty and filling and the taziki sauce was delish! So yummy on a warm Naan bread! Even my meat eater kids liked it!

  2. Do you cook the onions, mushrooms and garlic before adding to the meatball mix?

    1. Hi Kendra! You absolutely can, but it’s not required. If you skip the cooking, just make sure the onion is finely chopped. If you cook the ingredients I’d do the mushrooms first, then add the onion, then lastly the garlic to prevent it from burning. Let me know how they turn out!

  3. Looks Great! How many people does it serve?

  4. Colorado Cook says:

    hello, I browned the meatballs in a pan, then placed them in an oiled glass baking dish, covered it with foil and placed in the oven at 325 for about half an hour. They held together well and were done on the inside. Rather than a Greek sandwich, I served them along with pasta and pesto. I also used gluten-free panko.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.