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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

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-inspired, Vegan
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


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


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 black pepper , ground

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 (juice of about ½ a medium lemon)
  • 3 tbsp tomato paste
  • 2 tbsp soy sauce (low sodium; or tamari)
  • ¾ C vegetable broth

To Serve

  • 1 batch vegan tzatziki sauce
  • pita bread
  • tomato
  • cucumber
  • red onion
  • lettuce (or any leafy greens)
  • fresh dill (or parsley)


  • Preheat the oven to 350 °F. Prepare two large pieces of tin foil.
  • 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.


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.


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