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Finding wholesome, hearty plant-based meals that are approved by everyone is not always easy
One day Jillian tried a vegan spin on gyros, a Greek dish traditionally made with roasted meat served in a folded pita. Rather than filling them with the traditional meat, Jillian decided to fill hers with roasted butternut squash, and they were an instant hit with her family! Both the kids and Justin loved these squash gyros, and they have since earned a permanent slot in their dinner rotation.
These gyros taste great with a side of classic chickpea hummus, and should you feel ambitious, try making pita-style flatbreads. Use hot paprika instead of sweet paprika to add heat to the gyros. Pepperoncini peppers will also do the trick!
Serves 4; Prep time: 20 minutes; Cook time: 40 minutes
Vegan: Use non-dairy yogurt, vegan mayonnaise and vegan feta cheese; Gluten-free: Use gluten-free Greek pitas.
Excerpted from Fraiche Food Fuller Hearts by Jillian Harris and Tori Wesszer. Copyright © 2023 Jillian Harris and Tori Wesszer. Photography by Rachelle Beatty. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.