Vegan Greek-Style Gyros
This recipe is great for when you are looking for something a little more naughty to enjoy for dinner. The seitan lends itself well to the wraps; it is seasoned to perfection, the texture closely resembles that of its meat-based counterpart, and it provides a generous portion. If you find the time, a great homemade vegan tzatziki really elevates this dish, as well as fresh crunchy salad, soft warm kebab wraps, and homemade pickled sliced red onion.
Prep 2 hour 15 mins
Cook 1 hour
Serves 4-6 people
Ingredients
Method
Begin by blitzing the kidney beans, stock, olive oil, tamari, worcester sauce in a blender until the beans are smooth. Now add the remaining dry ingredients - apart from the vital wheat gluten - one by one to the wet mix and blend until well combined.
Transfer this mix to a large bowl and begin to add in the vital wheat gluten gradually. Mix this well until the dough comes together. Knead the dough well but not excessively. Sprinkle some wheat gluten onto a surface and form a large, oval-shaped dough.
Lay out on some tin foil and wrap tightly, sealing tightly on the ends. Now steam for 1 hour. Make sure to check the water levels as sometimes this can dry out.
Leave to sit until completely cool and then place in the fridge for 2 hours or overnight. Once rested, cut the seitan into strips or pieces and fry off in a little oil with ½ teaspoon of the gyros spice mix for 3-4 minutes.
Serve with warm pitta breads or wraps, salad, pickled sliced red onion, chilli sauce, and vegan tzatziki or garlic mayo.
Recipe and Photography: Lee Nottle