I've served this dish several ways now: on a platter with rice; in a salad; and in a pita with Greek-style roasted potatoes. And every single time, accompanied by a to-die-for lemon & dill vegan tzatziki that you will want to make in a double batch - so you can dip all the things in it! (Yes, the recipe for that is down below!)
What amazed me most (I'm not quite sure why), is how much my seven-year-old loved this. We're talking "Can I have the leftovers for school lunch tomorrow" loves it. I'd call that a mom-win!
Seitan is so versatile, and really simple to make. With a base of vital wheat gluten, vegetable broth and a bit of oil, you can add any combination of seasonings to turn it into just about any faux meat.
What I love most about this recipe is the consistency of the seitan. Unlike some recipes that require the seitan be wrapped tightly and boiled in broth or water, this version is steamed, which keeps it from getting spongy and gives perfect slices each time. It's definitely my favorite way to prepare it. It's also a great make-ahead dish; you can make the seitan loaves ahead of time and then slice and pan fry them just before you serve.
It is really amazing what you can do with a little wheat gluten. What starts out looking like any old type of flour ends up being a meaty, rich, satisfying faux "meat" that is absolutely delicious.
Whether you call it Gyros or Donair (or even shawarma - because really its that close!), this homemade seitan "Gyros" has all the authentic Greek flavours, but without the fat, cholesterol or animal cruelty.
Vegan Gyros with Lemon-Dill Tzatziki
1.5 cups of vegetable broth 2 tbsp olive oil 1.5 cups wheat gluten 1/4 cup chick pea flour 1/2 cup nutritional yeast 1 tsp salt 2.5 tbsp Hungarian paprika 1/2 tsp smoked paprika 2 tsp curry powder 2 tsp ground cumin 1 tsp chili powder 1.5 tsp onion powder 1 tsp garlic powder 1 tsp of black pepper 2 tsp dried oregano 2 tsp dried parsley 1/2 tsp cornstarch
Lemon Dill Tzatziki
2/3 cup vegan sour cream* 1/3 cup vegan mayo* 1/4 english cucumber, grated and squeezed to remove water 2 tbsp fresh chopped dill 1 tsp fresh lemon zest 1 tsp black pepper 1 tsp salt 2 cloves of garlic, minced 1/2 tsp onion powder 1 tbsp lemon juice
*you can also use 1 cup of unsweetened dairy-free yogurt instead. If you use coconut yogurt, be sure to give the tzatziki enough time to rest in the fridge before serving. This helps reduce the natural sweetness of the coconut and let the other flavours become stronger.
Combine all ingredients in a bowl and whisk well. Allow to chill in the fridge for at least 30 minutes before serving (longer if using yogurt).
In a large bowl, combine wheat gluten, chick pea flour, nutritional yeast, salt, both paprikas, curry powder, cumin, chili powder, onion powder, garlic powder, black pepper, oregano, parsley and cornstarch. Whisk to combine and set aside.
In another smaller bowl, whisk together the olive oil and vegetable broth. Pour this mixture into the dry ingredients bowl and combine to form a dough.
Set up a double boiler on your stove (or use a steamer basket - whatever works for you.) I use a metal colander in a large pot with a couple of inches of water in the bottom. Bring to a rolling boil.
While you're waiting on the water to boil, knead the dough for about 3 minutes and then give the dough (and your arms) a ten-minute rest. Knead again for another 30 seconds and shape into a log.
Cut the log into 3 equal parts and loosely wrap each piece in tin foil. Place the foil packets in your steamer/double boiler, cover with a lid and steam on medium-low heat for about 30 min.
When done, let the packets rest on the counter until cool to the touch. The loaves will keep in the fridge for about 5-7 days uncut and in an airtight container.
To serve them, slice the loaves into thin shaved style slices (you could use a mandolin or a very sharp knife), heat a pan on medium high heat with 2 tbsp of olive oil, and pan fry the slices for about 3 min on each side.