Seitan Gyro Meat

photo by Chris P.





- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄4 teaspoon salt
- 1⁄4 onion, diced
- 1 garlic clove, minced
- 1 teaspoon rosemary
- 1 teaspoon basil
- 1 teaspoon oregano
- 1⁄2 teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon tahini
- 1 tablespoon soy sauce
- 2 tablespoons ketchup
- 1 teaspoon liquid smoke
- 3⁄4 cup water
- 1 1⁄8 cups vital wheat gluten
directions
- Preheat oven to 350°F.
- Blend the onion, garlic, rosemary, basil, oregano, pepper, toasted sesame oil, tahini, salt, and soy sauce together in a food processor.
- Add the water to the food pro and continue to blend the mix until smooth.
- 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.
- Form into a log and wrap tightly with aluminum foil, twisting at the ends. Bake for 60 minutes, flipping half way through.
- Once done baking, let it cool completely. Slice thinly and lightly fry on each side; use as desired.
Reviews
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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!
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From my admittedly limited experience with vegetarianism, I would have to say this is darn good. I cooked it in an Instantpot: Added 1 1/2 cups water to the bottom liner, misted with vegetable spray a Corning ware casserole, placed in the Seitan, covered with foil, set dish on the inserted trivet and pressure cooked for 30 minutes followed with a quick release of pressure. OK is it still meat if we leave out the meat? Not for everyone; just more for someone else…
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My first time making seitan, and I was pleasantly surprised how easy it was. I found it wasn't super meaty, so I used a gyro yogurt marinade (with almond milk Greek yogurt). It absorbed the marinade very effectively. Then I dressed it up with lettuce, tomato, red onion, and homemade almond milk tzatziki on pita. It's not the same as I remember gyros being, but very tasty, and much kinder!
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Tweaks
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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!
RECIPE SUBMITTED BY
I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!