Vegan Seitan Gyros with Tzatziki…"Oopa!"
We love Greek food. I am half Greek, and my grandmother made the BEST Greek food I have ever tasted. We always looked forward to going to her house when we were kids; she made a rice stuffing at Thanksgiving which puts traditional bread stuffing to shame. She made baklava with homemade filo pastry sheets, and it literally melted in your mouth. Grandma Ginny was not vegan by any means, but I have attempted to veganize some of my favorite childhood recipes. The Gyro is one of them.
Obviously, I wouldn’t eat a lamb, so I make a seitan that has the same greek flavors of a typical gyro and a vegan tzatziki piled on pita bread with fresh garden tomatoes, onions, and crisp lettuce.
In a previous post Kathy’s Favorite Mega Protein Seitan I made a seitan log that can be used for several different recipes. I used it for Seitan French Dip with sautéed Mushrooms and Onions, and I took another third of the loaf and committed it to our gyros this week. The marinade is simple, and all your need to do is combine these fabulous flavors and let it sit overnight or longer if you plan ahead.
Using one-third of the seitan log, cut it into strips and marinate in the following ingredients:
- 1 cup vegetable broth
- 1 Tablespoon soy sauce
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon oregano
- 1 Tablespoon parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
YOU DO NOT NEED OIL! Enclose in a container, shake it all about, and put it in the refrigerator so the ingredients can marry.
Now, make the Tzatziki:
1/4 cup Vegenaise
1/2 cup soy plain vegan yogurt (I used Silk brand)
2 Tablespoons lemon juice
1 Tablespoon apple cider vinegar
1 large cucumber cut in small cubes (cut in half and again in half, and cut down the line of seeds to de seed; this will keep your sauce from getting too watery)
1/4 cup fresh dill chopped ( add extra if you love it as much as me)
1 medium onion, diced
1 teaspoon onion powder
1 teaspoon garlic power
Salt and pepper to taste
Stir together and put in the refrigerator covered
Paramount Pita Bread is made in Detroit, Michigan. Is has no fat, no oil, no preservatives, and it is sold in almost every store in our area. The varieties of pita are all low in fat and carbs, and they are so tasty. For this recipe, I used these for my Gyros.
I decided to cook the seitan on the grill this time. First, drain the marinade from the seitan. You will no need it later. It needs to cook slowly, so turn the grill to medium low, and using a grill pan or a grill mat, cook the seitan slowly brown, hot and delicious.
I cut up one large tomato from our garden, chopped some Romaine Lettuce, and I sliced a white onion.
Then it was time to construct the gyro:
Lay the pita flat, add gyro meat, tomato, onion, lettuce, and Tzatziki. I added a few roasted chick peas I made for another recipe left over; I put those on top.
I served with a Tabouli salad, and “OOPA!” It was FABULOUS! Grandma Ginny would be proud.