Vegan Seitan Gyro W Cucumber Sauce
Experience the hearty, bold flavors of the Mediterranean with this Vegan Seitan Gyro with Cucumber Sauce—a plant-based twist on a classic favorite. Packed with high-protein homemade seitan, infused with smoky paprika and cumin, this gyro delivers satisfying texture and savory depth. The star pairing? A creamy, tangy cucumber sauce made with unsweetened coconut yogurt, fresh dill, and zesty lemon juice. Nestled in warm pita bread alongside crisp romaine lettuce, juicy tomatoes, and red onion, this dish strikes the perfect balance of freshness and indulgence. Ready in just over an hour and serving four, this vegan gyro is perfect for weeknight dinners or casual gatherings. Whether you're a seasoned vegan or simply exploring plant-based options, this gyro is a flavor-packed treat you won’t want to miss! Keywords: vegan gyro recipe, seitan gyro, cucumber sauce, plant-based Mediterranean recipe, vegan dinner ideas.
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Recipe Information
Ingredients
- 1.5 cups Vital wheat gluten
- 0.25 cups Chickpea flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 3 tablespoons Soy sauce
- 0.75 cups Vegetable broth
- 1 tablespoon Olive oil
- 1 tablespoon Tahini
- 1 medium Cucumber
- 0.5 cups Unsweetened coconut yogurt
- 2 teaspoons Dill
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 4 pieces Pita bread
- 2 medium Tomato
- 1 small Red onion
- 2 cups Romaine lettuce
Instructions
In a mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, and ground cumin.
In a separate bowl, whisk together soy sauce, vegetable broth, olive oil, and tahini. Pour this wet mixture into the dry ingredients, stirring to form a dough.
Knead the dough for 1-2 minutes until it’s firm and elastic. Shape it into a log.
Wrap the seitan log tightly in foil, twisting the ends to secure. Steam it for 30 minutes over medium heat.
While the seitan is steaming, make the cucumber sauce. Grate the cucumber and squeeze out excess moisture using a clean towel.
In a bowl, mix the grated cucumber with coconut yogurt, dill, lemon juice, salt, and pepper. Refrigerate until ready to use.
Once the seitan log has steamed and cooled slightly, slice it into thin strips.
Heat a skillet over medium heat and lightly pan-fry the seitan strips for 3-4 minutes until lightly browned.
Prepare the vegetables for the gyros by slicing the tomatoes, red onion, and romaine lettuce.
Warm the pita bread in a dry skillet or in the oven for a few seconds.
Assemble each gyro by layering seitan strips, cucumber sauce, tomato, red onion, and lettuce onto a pita bread. Fold and serve immediately.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6830 mg | 297% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 43.0 g | ||
| Protein | 306.4 g | 613% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1895 mg | 146% | |
| Iron | 5390.6 mg | 29948% | |
| Potassium | 2950 mg | 63% | |
*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.
