Vegan Gyro

Bonnie Shuman, Weavers Way Executive Chef

INGREDIENTS

SEITAN

  • 8 TBS tamari
  • 8 TBS olive oil
  • 1.5 LBS seitan

DRY RUB MIX FOR THE SEITAN

  • 1 TBS granulated garlic
  • 1 TBS chili powder
  • 1 TBS oregano
  • 1 TBS black pepper
  • 1 TBS salt
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom

 TOMATO-ONION TOPPING

  • 2 Roma Tomatoes
  • 1/2 Red Onio
  • 1/2 tsp dry oregano

VEGAN TZATIKI SAUCE

  • 1/2 English cucumber - very finely diced
  • 2 cloves garlic - minced
  • 1-1/2 cups vegan sour cream - (vegan coconut yogurt can be used but tends to be too runny)
  • 1-1/2 TBS lemon juice
  • 1/2 TBS extra virgin olive oil
  • 1/4 cup fresh dill – chopped (or 2 tb dried dill)
  • 1 TBS fresh mint - chopped
  • Salt & black pepper - to taste

SANDWICH FIXINGS

  • 8 Flatbreads
  • Romaine Lettuce

 

 

 

 

Prepare the Seitan

Marinate the seitan: mix tamari & olive oil and toss until evenly coated. Lay seitan out on sheet pan and sprinkle with dry rub. Bake in convection oven 3 minutes at 350 degrees.

Heat a skillet on medium heat for 2 minutes. Add marinated & dry-rubbed seitan slices & fry on each side for 30 seconds (the oil & tamari should be enough but add more oil if the pan seems too dry). Place each batch on a sheet pan.

Rub olive oil on both sides of each of the 6 flatbreads.

Using tongs place each piece over the open flame of gas burner on the stove, about 10-15 seconds per side. Look for char marks but be careful not to burn. Hold on sheet pan when finished (warm oven).

Tomato-Onion Topping

Toss together in a bowl 2 diced Roma tomatoes, 1/2 small red onion, 1/2 tsp dry oregano and a pinch of salt.

Assemble the Gyros

On each flatbread lay 6 slices of seitan, a leaf of romaine, the tomato-onion topping and finish with 6 oz vegan tzatziki.