Greek Seitan Gyros
with Quick Pickles & Tzatziki
Seitan is a plant-based meat alternative made from gluten, the primary protein in wheat. Here, thin shavings of seitan are crisped and tossed in warm spices for a deceptively meaty filling to this flatbread sandwich. The seitan is paired with classic gyro toppings like crunchy pickled onion and cucumber, juicy tomato, and creamy vegan tzatziki.
Nutrition (per serving)
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INGREDIENTS
- 1 cucumber, half thinly sliced and half reserved for your own use
- 1 red onion, peeled and thinly sliced
- 1 tbsp Champagne vinegar
- 8 oz seitan, thinly sliced
- 2 tsp ras el hanout (divided)
- 2 flatbreads
- 1 Roma tomato, thinly sliced
- 0.25 oz mint, leaves picked
- 1/4 cup vegan tzatziki
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 400°F for toasting flatbreads. Combine sliced cucumber, onion, vinegar, and a pinch of salt and pepper in medium bowl and toss to coat. Set aside.
Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add seitan and a pinch of salt and cook until browned in places, 4 to 6 minutes. Sprinkle crispy seitan with just half the ras el hanout and cook until fragrant, about 1 minute. (4-serving meal: use 4 tbsp olive oil, 2 tsp ras el hanout) (TIP: Add more ras el hanout if you prefer more spice.)
Place flatbreads directly on oven rack and toast until warm, 2 to 3 minutes. Top with crispy seitan, as many quick pickles as you’d like, and tomato. Sprinkle Greek seitan gyros with mint and drizzle with tzatziki. To eat, fold in half. Dig in! (TIP: Don’t let the flatbreads get too crispy. They should still be pliable enough to fold.)
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