A lot of vegan gyros recipes on the web use plain seitan. I think they’re missing what makes a gyro great: the deliciously herbed and spiced meat. This flavorful baked seitan is sliced thinly and grilled until it has deliciously crispy edges.
For the tzatziki sauce, you can’t do much better than the recipe on vegweb.com, which uses Tofutti sour cream instead of yogurt (my preference).
Vegan Seitan Gyros
One loaf; enough for about 6 sandwiches.
1 1/4 cups vital wheat gluten
4 tbsp nutritional yeast flakes
1/2 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp crushed dried rosemary
2 tsp oregano
1/2 tbsp lemon zest
1 1/4 cup water
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp liquid smoke
2 tbsp ketchup
Preheat oven to 350 degrees F.
In a large bowl, combine dry ingredients: wheat gluten, nutritional yeast, salt, pepper, onion powder, garlic powder, rosemary, and oregano. Grate in lemon zest. Stir until evenly blended.
In a small bowl, combine liquid ingredients: water, soy sauce, sesame oil, liquid smoke, and ketchup. Mix well. Pour liquid ingredients into dry ingredients. Knead until combined.
Shape into a loaf approximately 8 inches long. Wrap in foil. Bake for one hour.
To serve (single gyro):
Let loaf cool completely for best results. Slice seitan thinly. Heat 1 tsp olive oil in a skillet over medium heat. Fry seitan strips until lightly browned.
Serve strips in a pita. Top with cucumber, tomato, and onion slices, and tzatziki sauce.