Bring the international food court into your own kitchen, the healthy, meatless way with this Vegan Gyro Recipe! When I was young, my dad and I lived for these seitan vegan gyros and I have to say that this recipe brings me right back. So convincing and bursting with flavor!
Vegan Gyro Recipe
For the vegan gyro meat, this recipe uses seitan because it has great consistency and flavor that mirrors that of real vegan meat. If you don’t have access to seitan, you could use chickpeas instead.
Meatless Gyro Ingredients
- 1 tablespoon olive oil
- 1/2 cup minced onion
- 2 clove garlic, minced
- 1/2 pound sliced seitan
- 2 tablespoons lemon juice
- 1/2 teaspoons dried oregano
- 1/2 teaspoons ground cumin
- 2 pita bread rounds (store bought or recipe above)
- 1/2 cup shredded lettuce, mix of romaine and iceberg
- 1/2 cup diced tomato
- 4 Pita Rounds
Vegan Tzatziki Sauce
- 1 cup plain vegan yogurt
- 1 cup of vegan sour cream
- 1 large cucumber
- 1 tablespoon salt
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoons finely chopped fresh or dried dill
- Salt and pepper, to taste
How To Make Vegan Seitan Gyro
To make vegan gyros:
In a skillet with the olive oil, sauté onion and garlic over medium heat. Cook until soft over low heat stirring constantly. Add sautéed onion & garlic to a mixing bowl with seitan, lemon juice, oregano and cumin and mix thoroughly. Place on a cookie sheet and set on the rack of preheated broiler. Broil 3 to 5 minutes on each side, turning once, or until desired doneness. Make sure to not dry it out.
To make the vegan Tzatziki sauce:
Blend the plain yogurt and sour cream until creamy.
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds and discard. Slice cucumbers, then put in a colander, sprinkle on 1 tablespoon salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor, add cucumbers, garlic, lemon juice, vinegar, dill, and a few grinds/shakes of black pepper. Process until well blended, then stir this mixture into the yogurt/sour cream mixture. Taste before adding any extra salt, then season as needed. Place in refrigerator for at least two hours before serving so flavors marry. This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, fill with seitan & top with Tzatziki sauce. Your vegan gyros are ready to serve!
This vegan gyros recipe was a guest post by Carolyn Scott-Hamilton, who is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time! Follow her at @HealthyVoyager