Fructose Free 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
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- 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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