Vegan Seitan Gyros

Vegan Seitan Gyros

Create your very own homemade vegan seitan gyros wraps and enjoy a tasty fakeaway. These vegan seitan gyros slices may take a bit of time to prepare but are well worth the wait, and are the perfect alternative to a takeaway at the weekend!

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The following recipe is ideal for a ‘cheat’ meal. These Greek inspired gyros flatbreads are stuffed with seitan, packed with flavour from the likes of oregano, thyme, garlic, rosemary and coriander. We recommend serving this with a side of fries.

What is seitan?

Seitan is a meat substitute. It’s made by processing the dough of vital wheat gluten so that the starch is removed and the gluten is left.

It’s a great meat alternative that’s full of nutrition and is low in carbohydrates and fat, so this recipe makes a great ‘fakeaway.’

Seitan itself is quite bland, so you need to make sure you season it well and it will hold on to the flavour.

From curries to sandwiches, seitan is versatile and can be used in many different recipes.

What are gyros?

Gyros originates from Greece and traditionally contains meat roasted on a rotisserie, which is then served in a wrap or in a pitta bread typically alongside tzatziki and salad ingredients.

In this recipe, we’re using onion, tomatoes and mixed salad leaves, and seitan instead of lamb.

What is tzatziki?

Tzatziki is a cucumber and yoghurt-based sauce or dip that originates from Southeast Europe, in countries like Greece.

It’s full of herbs and spices like garlic, mint, parsley or thyme.

In the recipe below, we use garlic and mint but you can add any of these to the sauce to give it a more flavourful punch.

In Greece, tzatziki is often used as a dip for bread and fries. The sauce is very versatile, however, and can be used for many different recipes such as a dressing for salad bowls, as a dip for falafel or to flavour meat substitutes.

Total Time: 2 hours

Prep Time: 1 hour

Cook Time: 1 hour

Calories: 616

Servings: 4

Rating:  

Total Time: 2 hours

Calories: 616

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the flatbread
  • 87.5 87.5 g strong white bread flour
  • 0.25 0.25 tsp caster sugar
  • 40 40 ml boiling water
  • 0.5 0.5 tsp dried active yeast
  • 0.25 0.25 tbsp olive oil
  • 30 30 ml soya milk
  • For the tzatziki
  • 30 30 ml soya yoghurt
  • 0.25 0.25 tsp garlic granules
  • 1/4 cucumber, grated
  • 0.25 0.25 handful mint leaves, chopped
  • For the seitan
  • 30 30 ml vegetable stock
  • 0.5 0.5 tbsp soy sauce
  • 0.25 0.25 tbsp maple syrup
  • 0.5 0.5 cloves fresh garlic
  • 0.25 0.25 tsp dried rosemary
  • 0.25 0.25 tsp dried oregano
  • 0.25 0.25 tsp ground coriander
  • 37.5 37.5 g vital wheat gluten flour
  • 0.25 0.25 tbsp tomato purée
  • 0.5 0.5 tbsp vegetable oil
  • 0.25 0.25 tbsp liquid smoke
  • 0.5 0.5 tsp onion granules
  • 0.25 0.25 tsp dried thyme
  • 0.25 0.25 tsp ground cumin
  • 0.25 0.25 tsp smoked paprika
  • 0.5 0.5 tbsp plain flour
  • To serve
  • mixed leaves
  • red onion, finely sliced
  • tomatoes, chopped
  • fries, optional

Method

  1. For the flatbread, add all the ingredients together in a bowl and mix to form a dough. Turn the dough out onto a floured surface and knead for 2-3 minutes.
  2. Place the dough into a bowl, cover and put in a warm place to prove for 30 minutes until doubled in size.
  3. Split the dough into four pieces and roll out into 22cm (9in) discs. Heat a large frying pan over a high heat and cook the flatbreads for 2-3 minutes on each side until cooked through.
  4. Now, for the tzatziki. Mix all the ingredients together in a bowl and season to taste.
  5. To make the seitan, to a blender add the vegetable stock, tomato purée, soy sauce, vegetable oil, maple syrup, liquid smoke, garlic, onion granules, rosemary, thyme, oregano, cumin, coriander and paprika and blend until smooth.
  6. Put the vital wheat gluten and plain flour into a bowl and pour in the liquid mixture. Mix this together to form a dough.
  7. Knead the dough for 5-6 minutes until the dough becomes stretchy, then form into a loaf shape.
  8. Steam the dough for 45-50 minutes until cooked through.
  9. Slice into thin strips that resemble doner meat.
  10. Finally to assemble the gyros, top a flatbread with salad, fries, seitan doner and tzatziki and wrap together. Enjoy!

Each 291g serving provides:

13g Fat, 1.5g Saturates, 86g Carbohydrate, 6.4g Sugars, 6g Fibre, 43g Protein, 2.5g Salt.

 

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Vegan Food & Living

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