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–+ servings
A vegan seitan gyro on a plate.
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5 from 1 vote

Vegan Seitan Gyros

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.
Prep Time30 minutes
Cook Time7 minutes
Total Time37 minutes
Course: Main Course
Cuisine: Greek
Diet: Vegan, Vegetarian
Servings: 3 Servings
Calories: 428kcal
Author: Megan Calipari
Cost: $7

Equipment

  • 1 Large Bowl
  • 2 Medium Bowls
  • 1 Cutting Board
  • 1 Vegetable Grater
  • 1 Knife
  • 1 10" Non-Stick Skillet

Ingredients

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

Tzatziki

  • 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

To Assemble

  • 3 Pitas

Instructions

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 Tbsp Extra Virgin Olive Oil, divided, 2 tsp Lemon Juice, 2 tsp Dried Oregano, ½ tsp Onion Powder, ¼ tsp 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 Tbsp Finely Chopped Fresh Dill, 2 tsp Extra Virgin Olive Oil, 1 ½ tsp Lemon Juice, 1 Medium Clove of Garlic, minced, ¼ tsp 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 Tbsp Red Wine Vinegar, 1 Tbsp 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

Notes

I used Natures Promise Seitan Strips. But Sweet Earth also makes them, or try making your own!
 
If using dried dill, use half the amount called for.

Nutrition

Serving: 1Serving | Calories: 428kcal | Carbohydrates: 42g | Protein: 23g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 842mg | Potassium: 283mg | Fiber: 3g | Sugar: 5g | Vitamin A: 392IU | Vitamin C: 16mg | Calcium: 117mg | Iron: 2mg