Mushroom Gyro

Serves 4


For flatbread

1 cup unsweetened vegan yogurt
1 cup spelt flour
1 tsp baking powder
1 scoop Evolve Creamy Vanilla protein powder
1 tsp olive oil
Pinch of salt

For mushroom gyro

2 tsp cumin
2 tsp smoked paprika
1 tsp hot chili powder
1 tsp oregano
1/2 tsp cinnamon
1 tsp garlic granules
1 tsp agave syrup
4 tbsp coconut aminos
2 tbsp tomato paste
Salt and pepper to taste
Oyster mushrooms

For garlic sauce

2 garlic cloves micro-planed
1/2 cup unsweetened vegan yogurt
1 tsp vegan mayo
1/2 cucumber grated
Pinch of dill
1 tsp extra virgin olive oil
Juice of 1/2 lemon


Mix all marinade ingredients together to form a paste, coat in mushrooms and let sit for at least 30 mins. Meanwhile add all flatbread ingredients in a bowl to form a dough. Let rest for 10 mins then portion into 4 even sections. Roll out then pan fry until crisp on both sides. For the mushrooms, once marinated, pan sear until charred and most moisture has been released. Assemble gyro with the flatbread, mushrooms, garlic sauce, lettuce, tomato, pickled onion and enjoy.