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Marinated Field Roast Gyros

October 9, 2013 by epicureanvegan

Marinated Field Roast Gyros -- Epicurean Vegan

Yep, go ahead, bookmark this one right now; I’ll wait . . .

Ready? Did you get it? Okay, so these are pretty outstanding. They look darn good, too. I made similar ones quite a while ago, but I wanted to change them up a little. I also made the pitas myself, which I assure you, is completely worth the effort. Store-bought pitas tend to be dry, but these are incredibly soft, plus there aren’t any hidden ingredients. I highly encourage you to make your own, but you can certainly buy them. Flour tortillas would also work great. Because I love Field Roast and their simple, healthy ingredients, I thought I’d use their Celebration Roast . . . simply brilliant!

Field Roast Celebration Roast, Marinated Field Roast Gyros -- Epicurean Vegan

You’ll need a little bit of prep time for this meal, so you’ll probably want to start everything earlier in the day, if possible. I let the Field Roast mixture marinate for about 4 hours and the pitas (with the dough-rising time) will take a while too. Don’t let that scare you though! The processes are super easy and you’ll be glad you took the extra time.

INGREDIENTS:
Pita bread recipe
or flour tortillas
Gyros/Marinade:
1 Field Roast, Celebration Roast
1 large red onion, sliced
1/2 C tamari or soy sauce
1/8 C olive oil
1 Tbs vegan Worcestershire sauce
1 Tbs red wine vinegar
1 Tbs lemon juice
2 cloves garlic, minced
1 tsp cumin
1-1/2 tsp oregano
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cayenne
Salt and pepper
Tzatziki Sauce:
8-oz plain almond or soy yogurt
1/2 C Tofutti sour cream
2 tsp garlic powder
1-1/2 tsp onion powder
1 Tbs lemon juice
2 tsp red wine vinegar
2 Tbs fresh mint, minced
2 Tbs fresh dill, minced
1 tsp salt
1/4 tsp black pepper
1/2 of a large cucumber, shredded and squeezed of all water
The rest:
1-2 tomatoes, thinly sliced
1/2 of a large cucumber, sliced
Lettuce, chopped

DIRECTIONS:
Slice the Field Roast loaf into 12-14 slices, then cut each slice into strips.

Marinated Field Roast Gyros -- Epicurean Vegan

In a large ziplock, combine all of the marinade ingredients and mix well. Add the Field Roast slices and onion to the bag, seal it up and refrigerate for 4-6 hours, turning the bag over a few times.

Marinated Field Roast Gyros -- Epicurean Vegan

Meanwhile, prepare the tzatziki sauce by whisking everything together in a large bowl. Cover and refrigerate until mealtime.

Tzatziki Sauce -- Epicurean Vegan

When it’s time for dinner, pour the Field Roast/onion mixture along with all of the marinade into a skillet and saute over medium heat until the liquid is absorbed and the Field Roast begins to brown, about 10 minutes.

Marinated Field Roast Gyros -- Epicurean Vegan

Fill the pita with some Field Roast mixture, a slice or two of tomato, cucumber, lettuce, and some tzatziki sauce. Enjoy!

Marinated Field Roast Gyros -- Epicurean Vegan

Marinated Field Roast Gyros
 
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Okay, so these are pretty outstanding. They look darn good, too. I made similar ones quite a while ago, but I wanted to change them up a little. I also made the pitas myself, which I assure you, is completely worth the effort. Store-bought pitas tend to be dry, but these are incredibly soft, plus there aren't any hidden ingredients. I highly encourage you to make your own, but you can certainly buy them. Flour tortillas would also work great. Because I love Field Roast and their simple, healthy ingredients, I thought I'd use their Celebration Roast . . . simply brilliant! You'll need a little bit of prep time for this meal, so you'll probably want to start everything earlier in the day, if possible. I let the Field Roast mixture marinate for about 4 hours and the pitas (with the dough-rising time) will take a while too. Don't let that scare you though! The processes are super easy and you'll be glad you took the extra time.
Author: Epicurean Vegan
Serves: 6-8
Ingredients
  • Pitas or flour tortillas
  • Gyros/Marinade:
  • 1 Field Roast, Celebration Roast
  • 1 large red onion, sliced
  • ½ C tamari or soy sauce
  • ⅛ C olive oil
  • 1 Tbs vegan Worcestershire sauce
  • 1 Tbs red wine vinegar
  • 1 Tbs lemon juice
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1-1/2 tsp oregano
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp cayenne
  • Salt and pepper
  • Tzatziki Sauce:
  • 8-oz plain almond or soy yogurt
  • ½ C Tofutti sour cream
  • 2 tsp garlic powder
  • 1-1/2 tsp onion powder
  • 1 Tbs lemon juice
  • 2 tsp red wine vinegar
  • 2 Tbs fresh mint, minced
  • 2 Tbs fresh dill, minced
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ of a large cucumber, shredded and squeezed of all water
  • The rest:
  • 1-2 tomatoes, thinly sliced
  • ½ of a large cucumber, sliced
  • Lettuce, chopped
Directions
  1. Slice the Field Roast loaf into 12-14 slices, then cut each slice into strips.
  2. In a large ziplock, combine all of the marinade ingredients and mix well. Add the Field Roast slices and onion to the bag, seal it up and refrigerate for 4-6 hours, turning the bag over a few times.
  3. Meanwhile, prepare the tzatziki sauce by whisking everything together in a large bowl. Cover and refrigerate until mealtime.
  4. When it's time for dinner, pour the Field Roast/onion mixture along with all of the marinade into a skillet and saute over medium heat until the liquid is absorbed and the Field Roast begins to brown, about 10 minutes.
  5. Fill the pita with some Field Roast mixture, a slice or two of tomato, cucumber, lettuce, and some tzatziki sauce. Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: Field Roast, gyros, homemade pitas, vegan gyros, vegan tzatziki sauce

Gyros with Tzatziki Sauce and Homemade Pitas

February 1, 2010 by epicureanvegan

Gyros with Tzatziki Sauce and Homemade Pitas -- Epicurean VeganDamn, I’m good! (I love when I can say that about a recipe I made)! I decided to make gyros with these fabulous vegan pitas and they were outstanding! Over the years, I had been working on perfecting my tzatziki sauce recipe and for non-dairy, it’s pretty darn good, if I may say so myself. 🙂 Also…use leftover sauce for dipping veggies and/or veggie chips and crackers. (Check out my other version using Field Roast).

INGREDIENTS:
Sauce:
8-oz Tofutti sour cream
2 tsp garlic, minced
1 Tbs lemon juice
2 tsp red wine vinegar
2 tsp dill weed
1 Tbs chopped fresh mint
1/8 tsp salt
1 tsp pepper
1 large cucumber, peeled and shredded
Gyros:
2-8oz pkgs seitan, stir-fry style (Westsoy-red box)
1/2 large red onion, sliced very thin
1 Tbs canola oil
2 tsp garlic, minced
1 tsp cumin
1 1/2 tsp oregano
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cayenne
The rest:
pitas
tomatoes, sliced thin
mustard greens and kale, chopped into 1″ pieces

DIRECTIONS:
To make the sauce:
Combine all the sauce ingredients, except for the cucumber. Put the shredded cucumber in a fine mesh strainer, cover with plastic wrap and with your hand, press down on the plastic to squeeze the water from the cucumber. Then add to the rest of sauce and combine.

Gyros with Tzatziki Sauce and Homemade Pitas -- Epicurean VeganFor the gyros:
In a large skillet, heat the oil and garlic. Add the onions and saute until tender. Add the seitan and cook for about 3-4 mins, stirring often, until seitan browns.

Gyros with Tzatziki Sauce and Homemade Pitas -- Epicurean VeganCombine the cumin, oregano, nutmeg, cinnamon and cayenne in a small bowl, and then add to the skillet. Stir and coat the seitan onions well and cover. Simmer on low heat for 3 mins. It’s that easy!
Fill the pitas with the seitan, tomatoes, greens and tzatziki sauce. So delicious!

My favorite seitan for this recipe: Gyros with Tzatziki Sauce and Homemade Pitas -- Epicurean Vegan

Filed Under: Dinners Tagged With: dairy-free, fast and easy, Greek, gyros, pitas, tzatziki, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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