Vegan Seitan Gyros
These flavorful vegan gyros feature seasoned seitan strips, pan-fried to perfection and nestled in warm pita bread. Topped with a fresh tomato and cucumber salad and a creamy dairy-free tzatziki, they offer a satisfying and authentic Greek-inspired meal.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
gyros
- 400 gseitan, thinly sliced
- 2 tbspolive oil
gyros seasoning
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspdried oregano
- 0.5 tspsmoked paprika
- 0.25 tspcayenne pepper(optional)
- 0.5 tspsalt
- 0.25 tspblack pepper
assembly
- 4 pcspita bread
salad
- 1 pcstomato, diced
- 0.5 pcscucumber, diced
- 0.25 pcsred onion, thinly sliced
- 1 tbspfresh dill, chopped(optional)
tzatziki
- 1 cupdairy-free plain yogurt
- 0.25 pcscucumber, grated, squeezed dry
- 1 clovegarlic, minced
- 1 tbsplemon juice
- 1 tspfresh mint, chopped(optional)
- 0.25 tspsalt
Equipment
large skillet · grater · cutting board · knife · mixing bowls
The method
Step by step
- 1
In a small bowl, combine garlic powder, onion powder, dried oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper to create the seitan seasoning.
About 2 min
Cook’s note: Mix well to ensure spices are evenly distributed.
- 2
Toss the thinly sliced seitan with the seasoning blend in a medium bowl, ensuring each piece is coated.
About 3 min
Cook’s note: Use your hands for best coverage.
- 3
Heat olive oil in a large skillet or frying pan over medium-high heat.
About 2 min
Cook’s note: Ensure the pan is hot before adding seitan to get a good sear.
- 4
Add the seasoned seitan to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
Cook’s note: Overcrowding can steam the seitan instead of browning it.
- 5
Cook the seitan for 3-5 minutes per side, or until nicely browned and slightly crispy.
About 8 min
Cook’s note: Adjust heat if needed to prevent burning.
- 6
While the seitan cooks, prepare the tzatziki by combining dairy-free plain yogurt, grated cucumber, minced garlic, lemon juice, chopped fresh mint (if using), and salt in a small bowl.
About 5 min
Cook’s note: Allow the tzatziki to sit for a few minutes for flavors to meld.
- 7
In another bowl, combine diced tomato, diced cucumber, thinly sliced red onion, and chopped fresh dill (if using) for the salad.
About 5 min
- 8
Warm the pita bread according to package instructions, either in a dry skillet, microwave, or oven.
About 2 min
Cook’s note: Warm pita is more pliable and enjoyable.
- 9
Assemble the gyros by spreading a generous amount of tzatziki on each warm pita.
About 1 min
- 10
Pile the cooked seitan onto the tzatziki, then top with the fresh tomato and cucumber salad.
About 1 min
- 11
Fold or roll the pita to create your gyros and serve immediately.
About 1 min
Keep it good
Store leftover seitan, tzatziki, and salad components separately in airtight containers in the refrigerator.
Reheat seitan in a pan until warm; pita can be warmed in a skillet or microwave. Tzatziki and salad are best served cold.
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