Damn, 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.
For 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.
Combine 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: 
