BC Living
Recipe: B.C. Beef and Potatoes
You’ve Gotta Try This in February 2025
Recipe: How to Make Pie Crust from Scratch
Attention, Runners: Here are 19 Road Races Happening in B.C. in Spring 2025
Nature’s Pharmacy: 8 Herbal Boutiques in BC
How Barre Enhances Your Flexibility
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Local Getaway: Hideaway at a Mystical Earth House in Kootenay
9 BC Wellness Hotels to Relax and Recharge in This Year
Local Getaway: Enjoy Waterfront Views at a Ucluelet Beach House
B.C. Adventures: Things to Do in February
5 Beautiful and Educational Nature and Wildlife Tours in BC
7 Beauty and Wellness Influencers to Follow in BC
11 Gifts for Galentine’s Day from B.C. Companies
14 Cute Valentine’s Day Gifts to Give in 2025
8 Gifts to Give for Lunar New Year 2025
A wholesome, hearty, plant-based meal from Jillian Harris and Tori Wesszer
One day Jillian Harris 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.
This recipe was originally published in October 2023.