Vegan Gyro Sandwich recipe
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Ingredients
- ½ large cucumber, peeled 1 cup plain vegan yogurt 1 tablespoon lemon juice 1 teaspoon dried dill weed 1 teaspoon dried chives 1 teaspoon sucanat ½ teaspoon salt fresh ground black pepper to taste 1 tablespoon olive oil ½ tablespoon minced garlic 1 (16 ounce) package seitan 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon dried basil ⅛ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg ⅛ teaspoon chili powder 1 tomato, thinly sliced 1 red onion, thinly sliced 2 cups shredded lettuce 6 pita bread rounds
Nutrition Info
- 327.5 caloriescarbohydrate: 43 gcholesterol: : -fat: 4.9 gfiber: 4.9 gprotein: 28.7 gsaturatedFat: 0.7 gservingSize: -sodium: 707.7 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Vegan Gyro Sandwich
Directions
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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.
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.