One of my favorite parts about developing vegan recipes is putting together something that non-vegans will enjoy. It’s not always about finding something that fills the meat or dairy void. I’m more focused on finding something that has a lot of varying flavors and textures so that every bite is exciting. These herbed seitan gyros with vegan tzatziki are certainly that. Crispy herbed seitan topped with a cool and tangy tzatziki and juicy tomatoes. They may not be traditional in any way, but I like to imagine this is what all street food in Greece is like.
For these gyros, I make a homemade, chicken-style seitan. Store-bought seitan is okay in a pinch, but homemade seitan is absolutely amazing. There’s no after after-taste, and it is super easy to make (you can make it a few days in advance to cut down on cooking time for these gyros). I use Isa’s recipe from the Post Punk Kitchen found here. To make it “chicken-style”, add 1/2 tbs of poultry seasoning to the gluten and nutritional yeast.
I’m mostly excited to share this tzaziki recipe with you! It’s simple to throw together, gets better as it sits for a day or two in the fridge, and is absolutely addicting. You will be raiding the depths of your fridge in search of something to dip into it – baby carrots, broccoli, popcorn, ANYTHING! My sister told me she loved this tzatziki so much that she could eat it with a spoon. I know you’re going to love it.
Herbed Seitan Gyros with Vegan Tzatziki
makes 3 gyros
1/2 lb of homemade, chicken-style seitan
1 tsp vegetable oil
pinch of dried herbs of your choice (try oregano, dill, garlic, and basil)
1 medium tomato, chopped
1/8 of a small red onion, sliced
2-3 tbs of vegan tzatziki (recipe to follow)
3 fresh pitas
Heat vegetable over medium heat in a large frying pan. Add seitan, sprinkle dried herbs on top of seitan, and sautee for a few minutes on each side, until seitan is browned and crispy.
To assemble gyros, top fresh pita with seitan, tomatoes, onion, lettuce, and tzatziki. Enjoy!
makes about 1 1/2 cups
1/2 cup of raw cashews, soaked for at least 4 hours
1/4 cup of cold water
1 tsp of white wine vinegar
1 tbs of tahini
juice of 1 lemon (or more to taste for tang)
1 tbs of olive oil
1 clove of garlic
1/2 cucumber, peeled, seeded, and finely diced
3 tbs chopped fresh dill
3 tbs chopped fresh parsley
salt to taste
Blend cashews, water, vinegar, tahini, lemon, olive oil, and garlic until smooth. A high-powered blender like a Vitamix or Bullet work best here. Thin with additional cold water if necessary. Stir in cucumber, herbs, and salt.
Taste and add more lemon juice if necessary for additional tang. The tzatziki gets tangier as it sits for a day or two, so if you don’t plan on using it immediately, don’t add extra lemon. It will keep in the refrigerator for about a week.