Vegan Gyros
Greek street food has never felt so achievable on a weeknight, and this plant-based spin delivers every bit of the bold, herby flavor you'd expect from the real thing. Seitan strips get tossed in a smoky spice blend of oregano, cumin, smoked paprika, and a whisper of cinnamon before roasting at high heat until the edges turn deeply browned and slightly crisp — that caramelized texture is everything. While the seitan does its thing in the oven, a creamy dairy-free tzatziki comes together with grated cucumber, fresh dill, lemon juice, and minced garlic, chilling in the fridge until you're ready to assemble. The whole spread serves four, so it's a solid option for a casual dinner or a build-your-own situation where everyone loads their own pita. Sliced tomato, shredded romaine, and thin rings of red onion round out the wrap with freshness and crunch, and kalamata olives are there if you want a briny punch. Everything here is straightforwardly plant-based — no swaps that feel like compromises, just ingredients that genuinely work together.
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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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