For those who have experienced the omnivore version of a gyro, the taste cannot be forgotten. For those vegans who never have, but want something really awesome in a pita bread with hot food, cold veggies, and tangy yogurt sauce, this is what you are looking for! You can eat these sandwiches open-faced, or fold them in half (like a taco) to enjoy the way they were meant to be eaten.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
6 sandwiches
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Sauce:
Meat:
Sandwich:

Directions

Instructions Checklist
  • Grate cucumber into a colander; place in a sink and allow to drain for 20 minutes. Squeeze out remaining moisture and transfer to a small bowl. Add vegan yogurt, lemon juice, dill, chives, sucanat, salt, and black pepper and stir well. Cover and refrigerate until needed. Stir well before using.

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  • Heat olive oil in a saute pan over medium heat. Add garlic and cook gently until golden, about 1 minute. Add seitan in a single layer, if possible. Brown seitan gently, about 5 minutes. While seitan cooks, blend cumin, oregano, basil, cinnamon, nutmeg, and chili powder together in a bowl. Sprinkle spice mix over browned seitan and toss. Continue browning seitan until heated thoroughly and golden brown, about 5 minutes more.

  • Assemble a sandwich by layering seitan, tomato, onion, and lettuce on a pita. Spoon sauce on top. Repeat with remaining fillings, sauce, and pita.

Nutrition Facts

328 calories; protein 28.7g 57% DV; carbohydrates 43g 14% DV; fat 4.9g 8% DV; cholesterol 0mg; sodium 707.7mg 28% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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