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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
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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

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 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)

Instructions

  • 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.

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