Vegetarian Gyros

Ingredients

The original Greek Gyros is typically made with meat, usually lamb or chicken, while this vegetarian adaptation replaces the meat with a medley of vegetables and plant-based protein. The traditional tzatziki sauce is made with yogurt, but in this recipe, we will use a vegan yogurt alternative to keep it completely plant-based. We alse have the original recipe for Gyros, so you can check it out.

• 2 cups (300g) seitan, thinly sliced 2 cups (300g) seitan, thinly sliced
• 1 large red onion, thinly sliced 1 large red onion, thinly sliced
• 1 large green bell pepper, thinly sliced 1 large green bell pepper, thinly sliced
• 1 large red bell pepper, thinly sliced 1 large red bell pepper, thinly sliced
• 1 medium zucchini, thinly sliced 1 medium zucchini, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 4 pita breads 4 pita breads
• Fresh lettuce leaves, for serving Fresh lettuce leaves, for serving
• Sliced tomatoes, for serving Sliced tomatoes, for serving
• Sliced cucumbers, for serving Sliced cucumbers, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 18g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat olive oil over medium heat. Add the sliced seitan and cook until lightly browned, about 5 minutes. Remove from the skillet and set aside.
2. 2.
   In the same skillet, add the sliced onion, bell peppers, and zucchini. Sauté until the vegetables are tender-crisp, about 5-7 minutes.
3. 3.
   Add the minced garlic, dried oregano, ground cumin, paprika, salt, and pepper to the skillet. Stir well to coat the vegetables with the spices. Cook for an additional 2 minutes.
4. 4.
   Return the cooked seitan to the skillet and toss everything together until well combined. Cook for another 2-3 minutes to heat through.
5. 5.
   Warm the pita breads in a toaster or oven. Cut each pita bread in half and open the pocket.
6. 6.
   Fill each pita pocket with a generous amount of the vegetable and seitan mixture. Top with fresh lettuce leaves, sliced tomatoes, and sliced cucumbers.
7. 7.
   Serve the Vegetarian Gyros with a side of tzatziki sauce.

Treat your ingredients with care...

• Seitan — Ensure the seitan is thinly sliced to mimic the texture of meat.
• Tzatziki sauce — Use a vegan yogurt alternative, such as soy or almond yogurt, to keep the recipe plant-based.

Tips & Tricks

• For added flavor, marinate the seitan in a mixture of olive oil, lemon juice, garlic, and herbs for 30 minutes before cooking.
• If you prefer a spicier Gyros, add a pinch of chili flakes or a dash of hot sauce to the vegetable mixture.
• You can also add other vegetables like mushrooms or eggplant to the filling for extra variety.
• To make the Gyros gluten-free, use gluten-free pita bread or wrap the filling in lettuce leaves instead.
• Leftover Gyros filling can be stored in the refrigerator for up to 3 days and used in salads or wraps.

Serving advice

Serve the Vegetarian Gyros hot, accompanied by a generous dollop of tzatziki sauce. It pairs perfectly with a side of Greek salad or roasted potatoes.

Presentation advice

Arrange the filled pita halves on a platter, garnished with fresh herbs like parsley or dill. Serve with a colorful side salad to create an appetizing and visually appealing presentation.