Marinated Portobello Gyros with Raw Hemp Seed Sauce

For a vegan summer sandwich, these Marinated Portobello Gyros with Raw Hemp Seed Sauce are the best choice. The portobello mushrooms are grilled after being marinated in a tasty mix of balsamic vinegar, olive oil, and herbs. The fresh vegetables add crunch and brightness, and the raw hemp seed sauce makes it creamy and nutty. It's a tasty and filling meal that everyone will love!

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 4 whole wheat pitas or flatbreads
• 1 cup shredded lettuce
• 1 large tomato, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup hemp seeds
• 1/4 cup water
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 tablespoon tahini
• 1 clove garlic
• Salt to taste

Instructions:

The marinade is made by whisking together olive oil, minced garlic, oregano, thyme, salt, and pepper in a bowl

Pour the sauce over the portobello mushrooms that have been put in a shallow dish

Turn them over once during the first 30 minutes to make the marinade even better

Set the raw hemp seed sauce aside while you prepare the mushrooms

Add water, lemon juice, nutritional yeast, tahini, garlic, and salt to a blender

Blend until smooth

Mix until it's smooth

Get a grill or grill pan hot, but not too hot

The portobello mushrooms should be grilled for four to five minutes on each side, until they are soft and slightly charred

Grill the pitas or flatbreads for about one minute on each side to warm them up

Put a grilled portobello mushroom on top of each pita or flatbread to put the gyros together

Place lettuce shreds, tomato slices, and red onion on top

Spread the raw hemp seed sauce on top of the toppings

If you want to make gyros, fold the pitas or flatbreads over the filling

Serve right away and enjoy!