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  • Vegan Recipes
    • Breakfast
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    • Appetizer
    • Gluten Free
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Seitan Gyros Recipe | How to Make Vegan Gyro Meat

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This seitan gyros recipe make the perfect vegan gyro meat alternative. It’s packed with flavor and offers a chewy, meat-like texture that isn’t dry or tough!

Seitan gyro meat, half of it sliced, on wooden cutting board with glass jar of sour cream sauce and fresh dill on the back right of the board

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Seitan: The Ultimate Vegan Gyro Meat

There are plenty of ways to make a vegan gyro, but I use seitan because it’s the perfect meat alternative.

While some other ingredients make a tasty gyro wrap, nothing compares to the texture and flavor of seitan. Not to mention that seitan is one of the highest sources of vegan protein you can find!

Seitan gyros (or any seitan recipe) are a great choice if you’re serving people who enjoy a chewier, meatier texture and flavor. Learning to make seitan was one of the things that convinced my husband that vegan food is awesome and can easily replace consuming animal products.

Pita bread filled with seitan gyro meat slices, cashew tzatziki sauce, cucumber, tomato, red onion and lettuce mix with blurred background of a second pita bread wrap, seitan gyro meat and sauce

How to Make Seitan Gyro

Seitan is simple to make, although it may seem intimidating the first time you try. With a long list of ingredients, you may wonder if you should even attempt this recipe but I assure you it’s straight forward.

With this simple seitan gyro recipe, you simply mix together the dry ingredients (gluten flour and dry herbs/ spices).

Two seitan gyros on marble background

In a separate bowl, whisk together the wet ingredients. The wet ingredients won’t mix together perfectly but that’s ok.

Then, mix wet with dry. Stir until a ball of dough forms then use your hand to knead the dough together.

Shape, wrap in tin foil, then bake – it’s that simple.

See the video below for further direction and a visual of how to make this recipe!

Hand holding up pita bread filled with vegan gyro ingredients (seitan, tzatziki, cucumber, tomato, red onion and lettuce mix) over blurred background of a second pita bread wrap and wooden board of extra vegan gyro meat

How to Serve Seitan Gyro

A classic gyro is served in pita bread wrap along with tzatziki sauce, tomato, cucumber, onion and lettuce.

This is the best way to serve the recipe, in my opinion, but this seitan can easily be served in place of meat in many other dishes. It’s also tasty thinly sliced on a sandwich or Greek-style pizza!

If you want to skip the pita, make a gyro salad bowl with the seitan, tzatziki sauce and veggies! This is also delicious with a side of rice.

Two vegan gyros on wooden board, loaded with seitan, tzatziki sour cream sauce, cucumber, tomato, red onion and lettuce mix

However you serve your vegan gyro meat, I hope you enjoy this recipe as much as I do! If you share your food creations on social media, I’d love to see them so tag me @lettucevegout!

Seitan gyro meat, half of it sliced, on wooden cutting board with glass jar of sour cream sauce and fresh dill on the back right of the board
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5 from 3 votes

Seitan Gyros | How to Make Vegan Gyro Meat

This recipe for seitan gyros is delicious, meaty and easy to make. Enjoy a vegan gyro meat alternative with homemade tzatziki sauce!
Course Main Course
Cuisine Mediterranean
Keyword seitan gyros, vegan gyro seitan
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 Servings
Calories 457kcal

Equipment

  • Large bowl
  • Cutting Board
  • Knife
  • Tin foil
  • Baking tray

Ingredients

Dry Ingredients

  • 1 ½ C gluten flour (vital wheat gluten)
  • 2 tbsp nutritional yeast
  • 1 tsp dry oregano
  • 1 tsp dry thyme
  • 1 tsp ground cumin seed
  • ½ tsp ground dry rosemary
  • 1 ½ tsp salt
  • ½ tsp ground black pepper

Wet Ingredients

  • ½ C onion , finely chopped
  • 2 cloves garlic , minced
  • 2 tbsp oil (I use olive oil)
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 3 tbsp tomato paste
  • 2 tbsp soy sauce (low sodium; can sub for tamari)
  • ¾ C vegetable broth

To Serve

  • 1 batch vegan tzatziki sauce
  • Pita bread
  • Tomato
  • Cucumber
  • Red onion
  • Lettuce/ leafy greens
  • Fresh dill or parsley

Instructions

  • Preheat the oven to 350 °F. Prepare two large pieces of tinfoil.
  • Mix the dry ingredients together in a large bowl.
  • Mix the wet ingredients together in a bowl. They won’t mix together completely (will be flecks of tahini and oil; that’s perfectly ok).
  • Stir the wet ingredient mix into the dry ingredient mix until a ball of dough starts to form. Then use your hands to knead the seitan dough for about a minute.
  • Place the seitan dough onto one sheet of tin foil (shiny side up) and form into a rectangle that is about 1-1 ½ inches (about 2-3 cm) thick.
  • Tightly wrap the seitan dough in tin foil. Place the open edge down onto the second sheet of tin foil and wrap tightly again.
  • Place the wrapped seitan onto a baking tray and bake for 1 hour 10 minutes. Remove from oven. Allow the seitan to rest and cool for about 10 minutes then transfer onto a cooling rack and place into the fridge so it can set.
  • If possible, allow the seitan to rest in the fridge for 1 hour or overnight (it can be sliced after 10 minutes of resting but is easier/ firmer when completely cooled). Slice thinly and serve in a pita bread with vegan tzatziki sauce, tomatoes, red onion, cucumber and lettuce.

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Gyro (1/8 of recipe) | Calories: 457kcal | Carbohydrates: 60g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1140mg | Potassium: 361mg | Fiber: 9g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 5mg

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Filed Under: Vegan Dinner Recipes, Vegan Recipes Tagged With: Comfort food, Mediterranean, Plant-based protein

Previous Post: «Vegan tzatziki sauce in glass jar on wooden board surrounded with pita bread triangles, cucumber slices, cherry tomatoes, lemon and dill Vegan Tzatziki Recipe with Cashew Sour Cream, Cucumber and Dill Sauce
Next Post: Vegan Edamame Falafel Recipe (Baked, Gluten Free) Two pita breads on wooden board, filled with edamame falafel, tahini sauce, tomato, red onion and lettuce»

Reader Interactions

Comments

  1. Rachel

    February 21, 2021 at 3:34 pm

    Looks like a great recipe! Are the onions raw? Or should I sautée them first?

    Reply
    • Nicole Stevens

      February 22, 2021 at 8:26 am

      Hi Rachel! I put them in raw because they have time to cook in the oven and come out soft. It wouldn’t hurt to cook them first if you prefer but not needed (I recommend chopping them quite small).

      Reply
  2. Sara

    February 10, 2021 at 5:44 pm

    Made this today and LOVED IT! How long will it keep in the refrigerator?

    Reply
    • Nicole Stevens

      February 12, 2021 at 9:46 am

      Hi Sara, I’m so happy you enjoyed! It should keep for 5-7 days in the fridge (I haven’t tested any longer than that).

      Reply
  3. Cristina

    December 30, 2020 at 2:10 pm

    This was absolutely delicious and so so easy to make!! I might tone down the tomato paste to 2 tbsp next time as I found it a little overwhelming (just my personal taste, I’m sure most would find it perfectly delicious as is!), but otherwise it was amazing!!

    Reply
    • Nicole Stevens

      December 30, 2020 at 7:32 pm

      I’m so glad you enjoyed it Cristina and found it easy to make! Absolutely adjust to your tastes next time 🙂

      Reply
  4. Amanda

    October 15, 2020 at 11:10 am

    I can’t believe how yummy this is! Pan fry it crispy and you’d almost swear it was beef and lamb. My only craving so far…

    Reply
    • Nicole Stevens

      October 15, 2020 at 12:43 pm

      Hi Amanda! Thanks so much, glad you enjoyed! Pan frying it is such a great idea, I’ll have to try that out 🙂

      Reply

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Nicole Stevens, Registered Dietitian and Owner of Lettuce Veg Out

Welcome to Lettuce Veg Out, a vegan recipe and nutrition website created by Nicole Stevens, MSc, RD. As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen. Read More

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