So-Cal Lo-Cal Vegan Gyro

Using the The Really Great Food Company All-Purpose Flour Mix




  • 2 cups RGF All-Purpose Flour
  • 1/4 cup chickpea flour
  • 1 package yeast
  • 1 tablespoon of honey or agave
  • 1/2 cup of coconut milk with splash of apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup oil
  • 1/4 cup water



  • 1 eggplant
  • 1 tomato
  • 1 red onion
  • 1/4 cup oil
  • 2 tablespoons salt


Non-Dairy Yogurt sauce or Vegan Ranch Dressing





  1.  Mix all dry ingredients including yeast in a bowl. Whisk to blend
  2. Add all wet ingredients and beat on low for 2-3 minutes
  3. Roll out into six equal rounds using AP Flour on hands to prevent from sticking. Flatten between two pieces of plastic or parchment into a pita shape. Lay on a towel cover and rest for 10 minutes
  4. Heat grill or pan to medium-high with splash of olive oil.
  5. Brush one-side of pita with olive oil sprinkle with spices. Cook 2 to 3 minutes on each side.
    *Can also be baked (poke with fork in various places first) in a 375* oven for 12-15 minutes.
  6. Keep between two moist heated towels before serving. Put to side while preparing eggplant.
  7. Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
  8. Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom.
  9. When ready to serve, fold gyro around slices of grilled eggplant. Top with lettuce, sliced tomato, sliced onions and a yogurt sauce or vegan Ranch dressing.


Pita is vegan (if not using honey)/ dairy free/egg free & gluten free



6 gyros

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