Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is one of my own creations, we rather enjoy it in a gyro. Not as "meaty" as a real one (of course) but still quite nice. - Cooking Time does not include cooling time

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Blend the onion, garlic, rosemary, basil, oregano, pepper, toasted sesame oil, tahini, salt, and soy sauce together in a food processor.
  3. Add the water to the food pro and continue to blend the mix until smooth.
  4. Put the gluten in a large bowl, and add the liquid ingredients. Stir well and knead for a few minutes. Add more gluten if it seems to wet.
  5. Form into a log and wrap tightly with aluminum foil, twisting at the ends. Bake for 60 minutes, flipping half way through.
  6. Once done baking, let it cool completely. Slice thinly and lightly fry on each side; use as desired.
Most Helpful

This was pretty good, I did change a few things though. To keep it from tasting too "peanut buttery" I only put 2 tsp of tahini. And to give it a more authentic greecian flavor I used full flavor olive oil instead of toasted sesame. I also replaced the soy with 2 tsp of braggs aminos and 1 tsp a olive juice from a jar of kalumet olives. I added 1/4 cup nutritional yeast and subbed 1 tsp pink peppercorn for the 1/2 tsp of black pepper. finally i steamed it in a foil envelope instead of baking it. Scrumptious. Tastes perfect with Vegan Dad's tzatziki sauce and fresh homemade pita bread!

VeganMomOfTwins January 08, 2012

This was delicious! I didn't change a thing in the recipe, the only thing I did differently was line the aluminum foil with parchment because I don't like aluminum touching our food. I made a double batch along with recipe 30146, Tzatziki Sauce (veganized) and recipe 60108 Greek Pita Bread and and served with sliced onions. My whole family loved this meal. I was really glad I doubled the seitan recipe because it turned out just wonderful and we had the leftovers on sandwiches the next day. Thanks for a great recipe, I'll be making it again!

Laura Zimmerman September 11, 2015