Vegan Lamb Gyro
Indulge in the rich, savory flavors of this Vegan Lamb Gyro—a plant-based spin on a Mediterranean classic that's sure to impress! Featuring meaty, marinated seitan infused with a symphony of spices like smoked paprika, cumin, and oregano, this recipe delivers bold, smoky taste without sacrificing authenticity. Fresh zucchini, red onion, and cherry tomatoes are sautéed to tender perfection, adding vibrant color and texture. Wrapped in soft, warm pita bread and layered with crisp lettuce, cucumber slices, and a creamy vegan tzatziki sauce, each bite is a harmonious blend of flavors and textures. With just 40 minutes from start to finish, this crowd-pleasing vegan gyro is ideal for weeknight dinners or casual gatherings. Perfect for fans of vegan Mediterranean cuisine or anyone looking to explore creative plant-based meals!
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Recipe Information
Ingredients
- 200 g seitan
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 large zucchini
- 0.5 medium red onion
- 150 g cherry tomatoes
- 4 pieces pita bread
- 1 cup vegan tzatziki sauce
- 4 large lettuce leaves
- 1 small cucumber slices
Instructions
Dice the seitan into small, bite-sized pieces.
In a mixing bowl, combine soy sauce, 2 tablespoons of olive oil, lemon juice, garlic powder, onion powder, ground cumin, dried oregano, smoked paprika, and black pepper. Mix well to create the marinade.
Add the diced seitan to the marinade, ensuring all pieces are well coated. Let it marinate for at least 20 minutes, preferably in the refrigerator.
While the seitan is marinating, slice the zucchini and red onion into thin strips. Cut cherry tomatoes into halves.
In a skillet over medium heat, add the remaining tablespoon of olive oil. Once hot, add the marinated seitan and cook for 5-7 minutes until golden brown.
Add the zucchini and red onion to the skillet with the seitan. Sauté for another 5 minutes until the vegetables are tender. Remove from heat and stir in the cherry tomatoes.
Warm the pita bread in a pan or oven for a few seconds, ensuring they are pliable.
Assemble the gyros by placing a lettuce leaf in each pita bread. Add a generous portion of the seitan-vegetable mixture.
Top with cucumber slices and a dollop of vegan tzatziki sauce.
Fold the pita around the filling and serve immediately.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5030 mg | 219% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 40.7 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2115 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
