A gyro to-go is one of our favorite carryout options on a busy night, but we’ll lighten things up and save a little money this Meatless Monday with Veggie Gyros two ways. For a hearty meat substitute, marinade mushroom caps in a host of spices and garlic, then saute in a hot cast-iron skillet. For a gooey, creamy option, fry up slices of salty Kasseri cheese, then wrap either filling in a warm pita garnished with lettuce, cucumber, tomato and homemade tzatziki sauce. Get the recipe for the fillings here and here, and the gyro recipe here.
-photo by Carmen Troesser
This article appears in February 2015.