These Vegan Seitan Gyros are easy to make and are packed with layers of flavor from the vegan gryo meat to the dairy-free tzatziki sauce.
This Vegan Seitan Gyros recipe is easy and SO flavorful. From the tzatziki to the seitan gyro meat to the tomato and cucumber salad, every element is simple but SO flavorful.
This recipe makes the perfect easy weeknight meal. And we all need more easy weeknight meals. My go to weeknight meals are my Vegan Buffalo Chicken Wraps, Vegan Buffalo Cauliflower Burritos, and my Vegan Bean and Escarole Soup and now this recipe! While the seitan is marinating, you can mix the tzatziki together and make the salad. And by the time those are done, you can sauté the seitan!
What is a Gyro
A gryo is a pita wrap that originates in Greece. It traditionally contains pork, but here we're swapping that for seitan.
Additional toppings can vary, but they typically include tzatziki, fried potatoes and vegetables.
For this recipe, you will need:
Vegan Unsweetened Greek-Style Yogurt: I recommend Kite Hill's Greek Style Yogurt for this recipe.
Fresh Dill: I don't always love dill, but in this recipe it adds SO much flavor, so don't skip it!
Spices: In this recipe I used fresh garlic, a tiny bit of cumin, and dried oregano. And plenty of salt and pepper!
Pita: Pita is, of course a very important part of building these Vegan Seitan Gyros.
I highly recommend using fresh dill in this recipe. But if you must use dried, use half of the amount called for in the recipe.
This recipe for Vegan Seitan Gyros is SO easy!
First, in a large bowl, combine all of the marinade ingredients and the seitan. Toss well to coat and break up any seitan chunks. Then place in the refrigerator for at least 20 minutes.
Then, make the dairy-free tzatziki and place it in the refrigerator until ready to use.
Next, make the cucumber tomato salad by slicing the remaining half of the cucumber, a tomato and a quarter of an onion. Then dress it with red wine vinegar and olive oil.
Now, cook the seitan in a nonstick skillet over medium heat until it starts to brown
Finally, top a pita with a generous smear of tzatziki, some vegan gyro meat and top it off with the tomato and cucumber salad and serve!
How to Make Dairy-Free Tzatziki
To make the vegan gyro sauce, its important to start with a thick dairy-free greek-style yogurt like Kite Hill Greek-Style Yogurt. Make sure its completely unsweetened!
Next, grate half of a cucumber, skin and all, on the large side of a box grater.
Then, place all of the shredded cucumber into a kitchen towel and squeeze as much liquid out as possible.
Then, just combine the yogurt, cucumber, garlic, dill, lemon juice, olive oil and salt and pepper in a small bowl. Stir the mixture well and thats it!
Top Recipe Tips
Be sure to squeeze as much of the liquid out of the cucumber as possible when making the tzatziki. Otherwise, the sauce will be runny.
I recommend storing all of the components of these Vegan Seitan Gyros separately, and only combining them when ready to eat.
Place the tzatziki, cucumber tomato salad and vegan gryo meat into separate containers with tight fitting lids and store in the refrigerator for up to 4 days.
Looking for More Easy Meals?
Vegan Seitan Gyros
- 1 Large Bowl
- 2 Medium Bowls
- 1 Cutting Board
- 1 Vegetable Grater
- 1 Knife
- 1 10" Non-Stick Skillet
For the Seitan
- 8 oz Seitan Strips see note
- 2 tablespoon Extra Virgin Olive Oil, divided
- 2 teaspoon Lemon Juice
- 2 teaspoon Dried Oregano
- ½ teaspoon Onion Powder
- ¼ teaspoon Cumin
- 1 Large Clove of Garlic, minced
- Black Pepper to Taste
- ½ Cup Plain Unsweetened Non-Dairy Yogurt Ideally, Greek-Style!
- ½ Medium Cucumber
- 2 tablespoon Finely Chopped Fresh Dill see note
- 2 tsp Extra Virgin Olive Oil
- 1 ½ teaspoon Lemon Juice
- 1 Medium Clove of Garlic, minced
- ¼ teaspoon Salt halve the amount if using table salt
- Freshly Ground Black Pepper
Cucumber Tomato Salad
- ½ Medium Cucumber, sliced
- 1 Medium Tomato, sliced
- ¼ Medium Red Onion, sliced
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Olive Oil
- Pinch of salt and pepper
- 3 Pitas
Marinate the Seitan
- In a large bowl, combine the seitan strips, one tablespoon of olive oil, lemon juice, oregano, onion powder, cumin, garlic and black pepper. Toss to evenly coat everything, then cover and place in the refrigerator for at least 20 minutes.8 oz Seitan Strips, 2 tablespoon Extra Virgin Olive Oil, divided, 2 teaspoon Lemon Juice, 2 teaspoon Dried Oregano, ½ teaspoon Onion Powder, ¼ teaspoon Cumin, 1 Large Clove of Garlic, minced, Black Pepper to Taste
To Make the Tzatziki
- Grate half of a cucumber on the large side of a box grater. Place the cucumber into a kitchen towel and squeezes as much liquid out as possible.½ Medium Cucumber
- In a small bowl, combine non-dairy yogurt, cucumber, dill, olive oil, lemon juice, garlic, salt and pepper. Stir to combine and place in the refrigerator until ready to assemble.½ Cup Plain Unsweetened Non-Dairy Yogurt, 2 tablespoon Finely Chopped Fresh Dill, 2 teaspoon Extra Virgin Olive Oil, 1 ½ teaspoon Lemon Juice, 1 Medium Clove of Garlic, minced, ¼ teaspoon Salt, Freshly Ground Black Pepper
Make the Cucumber and Tomato Salad
- In a medium bowl, combine sliced cucumber, tomato and onion. Top with red wine vinegar, olive oil and a pinch of salt and pepper and toss to combine. Set in the refrigerator until ready to assemble.½ Medium Cucumber, sliced, 1 Medium Tomato, sliced, ¼ Medium Red Onion, sliced, 1 tablespoon Red Wine Vinegar, 1 tablespoon Olive Oil, Pinch of salt and pepper
Cook the Seitan and Assemble
- Add the remaining tablespoon of olive oil to a 10 inch non-stick skillet and place over medium heat. Add all of the seitan to the skilled and cook until its browned, about 7 minutes.
- Add a generous amount of tzatziki to a pita, then top with seitan and cucumber tomato salad. Garnish with dill if desired. Serve.3 Pitas
Let me know how this recipe worked for you and if theres anything you'd like to see me make next!