Recipe and photography by Silvia and Stuart Morris of Silvobeat
If you think that eating a plant-based diet means you can’t eat gyros anymore, think again with this extra-smoky pulled jackfruit gyros recipe.
- 1 x 565g can of jackfruit, in water or brine (not in syrup)
- 2 garlic cloves, minced or grated
- 1 tbsp of tomato paste
- 1 tbsp of olive oil
- 2 tsp of maple syrup
- 1 tsp of salt
- 1 tsp of smoked paprika
- 1 tsp of ground cumin
- 1 tsp of dried oregano
- ¼ tsp of liquid smoke (optional)
- ¼ tsp of ground allspice
- 2 sprigs of fresh rosemary (leaves only)
Lemon yoghurt drizzle
- 2 tbsp of soy or coconut yoghurt, either natural, flavoured or unsweetened
- 1 tsp of fresh lemon juice
- 2 tsp of soy, rice, almond or other non-dairy milk
- A pinch of salt
- A pinch of cracked black pepper
- A pinch of dried dill
- Pita bread
- Lettuce leaves
- 1 tomato, sliced
- 1 red onion, finely sliced
- Fresh mint leaves
Preheat the oven to 190°C.
Drain the jackfruit and remove the hard triangle cores. In a small bowl, whisk together all the marinade ingredients. Add the cored jackfruit and sauce to a baking dish, and stir to coat evenly. Press with a fork to break down the larger chunks of fruit. Try not to break it up too much as you’ll want to have some larger pieces for texture.
Bake for 25 — 30 minutes, stirring halfway. In the meantime, prepare the salad ingredients and yoghurt drizzle for serving.
For the yoghurt drizzle, add all of the ingredients to a small bowl and stir well to combine.
Top the pita bread with lettuce, tomato, onion and the pulled jackfruit. Drizzle over the yoghurt mixture and top with fresh mint leaves.
- Be sure to use canned jackfruit that comes in brine or water, rather than in syrup. The syrup makes the jackfruit too sweet, which won’t work well with this recipe.
- Canned jackfruit in brine or water can be hard to find in Australia. Check your local Asian grocer or health food store to see if they stock it.
- You can purchase liquid smoke from your local health food shop.