Vegan 'chicken' gyros recipe
 This vegan gyros recipe features fluffy flatbreads loaded with mixed salad, plant-based tzatziki, succulent vegan 'chicken' pieces and a few paprika-spiced fries. This recipe is based on the vegan gyros served at What the Pitta restaurants. It has been adapted to make it easier to cook in a domestic kitchen. 2 tbsp vegetable oil1 small red onion, sliced2 garlic cloves, chopped200g/7oz soy-based chicken-style chunks pinch Cajun seasoningpinch sumacpinch oregano1 tbsp pomegranate molasses salt and pepper 2 tbsp vegetable oil 1 small red onion, sliced 2 garlic cloves, chopped 200g/7oz soy-based chicken-style chunks pinch Cajun seasoning pinch sumac pinch oregano 1 tbsp pomegranate molasses salt and pepper 1 tbsp vegetable oil1 small onion, finely chopped1 red chilli, finely chopped½ tsp garlic powder400g tin chopped tomatoes1 tsp vinegar (such as cider vinegar or white wine vinegar)½ tsp dried mintpinch sugar (optional) 1 tbsp vegetable oil 1 small onion, finely chopped 1 red chilli, finely chopped ½ tsp garlic powder 400g tin chopped tomatoes 1 tsp vinegar (such as cider vinegar or white wine vinegar) ½ tsp dried mint pinch sugar (optional) 400g tin chickpeas, drained2 tbsp tahini4 tbsp extra virgin olive oil1 small lemon, juice onlyheaped ½ tsp ground cuminpinch garlic powderpinch black pepper 400g tin chickpeas, drained 2 tbsp tahini 4 tbsp extra virgin olive oil 1 small lemon, juice only heaped ½ tsp ground cumin pinch garlic powder pinch black pepper 150g/5½oz plain soya yoghurt¼ cucumber, deseeded and gratedsqueeze lemon juicepinch ground cumin (optional) 150g/5½oz plain soya yoghurt ¼ cucumber, deseeded and grated squeeze lemon juice pinch ground cumin (optional) ¼ iceberg lettuce, shredded 2 vine tomatoes, roughly sliced ½ red onion, finely chopped¼ cucumber, sliced 8 tbsp pickled cabbage4 round Greek-style flatbreads, warmed250g/9oz French fries, cooked according to packet instructionspinch paprika ¼ iceberg lettuce, shredded 2 vine tomatoes, roughly sliced ½ red onion, finely chopped ¼ cucumber, sliced 8 tbsp pickled cabbage 4 round Greek-style flatbreads, warmed 250g/9oz French fries, cooked according to packet instructions pinch paprika Method First, make the chilli sauce. Heat the oil in a small sauté pan and, once hot, add the onion and chilli and fry for a few minutes to soften. Add the garlic powder and cook for another minute before stirring in the chopped tomatoes. Add the vinegar, dried mint and a pinch of salt. Reduce to a simmer and cook gently for around 8–10 minutes, until thickened. Check the seasoning, stirring through a pinch of sugar if needed. Set aside.To make the hummus, put all the ingredients into a small food processor or blender and whizz until smooth, adding an extra drizzle of oil to loosen if needed. Set aside.To make the tzatziki, put the yoghurt in a bowl and stir through the grated cucumber, lemon juice, a little salt and the cumin, if using. Set aside.To prepare the vegan ‘chicken’, heat the oil in a large non-stick frying pan. Once hot, add the onion and garlic and fry for 2–3 minutes to soften. Add the vegan ‘chicken’ pieces, along with the seasoning, sumac and oregano. Cook for a few minutes, stirring frequently over a medium-high heat. Add the pomegranate molasses and allow to coat and glaze the ‘chicken’ pieces. Season with salt and pepper.To assemble, spread the hummus down the centre of each flatbread and top with shredded lettuce, tomatoes, red onion, cucumber and pickled cabbage. Toss the cooked fries with the paprika and divide between the gyros. Arrange the vegan ‘chicken’ pieces on top and finish by spooning over some chilli sauce and tzatziki. Roll up and serve immediately. First, make the chilli sauce. Heat the oil in a small sauté pan and, once hot, add the onion and chilli and fry for a few minutes to soften. Add the garlic powder and cook for another minute before stirring in the chopped tomatoes. Add the vinegar, dried mint and a pinch of salt. Reduce to a simmer and cook gently for around 8–10 minutes, until thickened. Check the seasoning, stirring through a pinch of sugar if needed. Set aside. First, make the chilli sauce. Heat the oil in a small sauté pan and, once hot, add the onion and chilli and fry for a few minutes to soften. Add the garlic powder and cook for another minute before stirring in the chopped tomatoes. Add the vinegar, dried mint and a pinch of salt. Reduce to a simmer and cook gently for around 8–10 minutes, until thickened. Check the seasoning, stirring through a pinch of sugar if needed. Set aside. To make the hummus, put all the ingredients into a small food processor or blender and whizz until smooth, adding an extra drizzle of oil to loosen if needed. Set aside. To make the hummus, put all the ingredients into a small food processor or blender and whizz until smooth, adding an extra drizzle of oil to loosen if needed. Set aside. To make the tzatziki, put the yoghurt in a bowl and stir through the grated cucumber, lemon juice, a little salt and the cumin, if using. Set aside. To make the tzatziki, put the yoghurt in a bowl and stir through the grated cucumber, lemon juice, a little salt and the cumin, if using. Set aside. To prepare the vegan ‘chicken’, heat the oil in a large non-stick frying pan. Once hot, add the onion and garlic and fry for 2–3 minutes to soften. Add the vegan ‘chicken’ pieces, along with the seasoning, sumac and oregano. Cook for a few minutes, stirring frequently over a medium-high heat. Add the pomegranate molasses and allow to coat and glaze the ‘chicken’ pieces. Season with salt and pepper. To prepare the vegan ‘chicken’, heat the oil in a large non-stick frying pan. Once hot, add the onion and garlic and fry for 2–3 minutes to soften. Add the vegan ‘chicken’ pieces, along with the seasoning, sumac and oregano. Cook for a few minutes, stirring frequently over a medium-high heat. Add the pomegranate molasses and allow to coat and glaze the ‘chicken’ pieces. Season with salt and pepper. To assemble, spread the hummus down the centre of each flatbread and top with shredded lettuce, tomatoes, red onion, cucumber and pickled cabbage. Toss the cooked fries with the paprika and divide between the gyros. Arrange the vegan ‘chicken’ pieces on top and finish by spooning over some chilli sauce and tzatziki. Roll up and serve immediately. To assemble, spread the hummus down the centre of each flatbread and top with shredded lettuce, tomatoes, red onion, cucumber and pickled cabbage. Toss the cooked fries with the paprika and divide between the gyros. Arrange the vegan ‘chicken’ pieces on top and finish by spooning over some chilli sauce and tzatziki. Roll up and serve immediately.