This plant-based version of the hearty Greek gyro sandwich features thinly sliced seitan wrapped in pita bread with a garlicky tzatziki sauce and sliced tomatoes, onions, or cucumbers.
Serve these vegan Seitan Gyros with Tzatziki Sauce for lunch or for a light dinner.
Seitan Gyros with Tzatziki Sauce
This plant-based version of the hearty Greek gyro sandwich features thinly sliced seitan wrapped in pita bread with a garlicky tzatziki sauce and sliced tomatoes, onions, or cucumbers.
Ingredients
- 1 tablespoon olive oil
- 12 ounces seitan, very thinly sliced
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- Salt and ground black pepper
- Tzatziki Sauce, recipe follows
- 4 warm pitas or other flatbreads, warmed
- 2 cups shredded lettuce
- 1 large ripe tomato, halved and thinly sliced
- 1/2 English cucumber, peeled and chopped
- 1/2 red onion, thinly sliced
Instructions
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Heat the oil in a skillet over medium heat. Add the seitan and cook until browned, about 5 minutes. Add the oregano, lemon juice, and season with salt and pepper, tossing to coat.
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To assemble, spread the tzatziki sauce onto the pita loaves, divide the seitan mixture among them, and top with lettuce, tomato, cucumber, and onion. Serve immediately.
Recipe Notes
Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.
Tzatziki Sauce
This tasty Greek sauce is traditionally served on gyros or grilled vegetable kebabs. It also makes a great dip served with raw veggies and toasted pita chips. For best results, squeeze the liquid from the shredded cucumber before adding to the sauce.
Makes about 1 1/2 cups
Ingredients
- 1 English cucumber, seeded and peeled
- 2 cloves garlic, pressed or finely minced
- 1 cup plain unsweetened vegan yogurt
- 2 tablespoons chopped fresh dill weed
- 1 tablespoon fresh lemon juice
- Salt and ground black pepper
Instructions
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Shred or grate the cucumber using the large-hole side of a box grater. Place the cucumber in a colander and sprinkle with salt. Set aside for 30 minutes over a bowl to allow the liquid to come out. Transfer the cucumber to a clean kitchen towel or a piece of cheesecloth. Bring up the sides of the cloth and twist to extract any remaining liquid from the cucumbers. Transfer the cucumber to a bowl. Add the garlic, yogurt, dill, lemon juice, and salt and pepper to taste. Mix well, then taste and adjust the seasonings if needed. Cover and refrigerate until ready to use.
Recipe Notes
Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.
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