Rye Free Vegan Gyros

Total time55 min

Prep time25 min

Cook time30 min

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Ingredients

4 servings

For the tzatziki

1 cup plain dairy free yogurt
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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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