Breastfeeding Friendly Vegan Gyros
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Learn more →Ingredients
4 servings
For the tzatziki
- 1 cup plain dairy free yogurt
- ½ medium cucumber, grated
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill, finely chopped
- ¼ tsp salt
For the seitan
- 16 oz seitan, sliced into thin strips
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground cinnamon
- ¼ tsp black pepper
- ½ tsp salt
For serving
- 4 vegan pita breads
- 1 medium tomato, thinly sliced
- ½ small red onion, thinly sliced
- 1 cup romaine lettuce, shredded
- ¼ cup kalamata olives, pitted and halved (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Grate the cucumber on the large holes of a box grater, then transfer to a fine-mesh strainer or a clean kitchen towel and squeeze firmly to remove as much liquid as possible. In a small bowl, combine the drained cucumber, dairy free yogurt, minced garlic, lemon juice, 1 tbsp olive oil, dill, and 1/4 tsp salt. Stir until uniform, then refrigerate while you prepare the seitan.
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