Ingredients for Seitan Gyro Meat
- 1 tbsp salt
- 1/2 cup chopped onion
- Garlic Clove
- 1 tbsp dried rosemary
- 1 tbsp dried basil
- 1 tbsp dried oregano
- Black Pepper
- 2 tbsp toasted sesame oil
- 2 tbsp tahini
- 1/4 cup soy sauce
- Ketchup
- Liquid Smoke
- 1/2 cup water
- Vital Wheat Gluten
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How to Make Seitan Gyro Meat
- Preheat oven to 350°F (175°C).
- In a food processor, combine 1/2 cup chopped onion, 2 cloves garlic (minced), 1 tbsp dried rosemary, 1 tbsp dried basil, 1 tbsp dried oregano, 1 tsp black pepper, 2 tbsp toasted sesame oil, 2 tbsp tahini, 1 tbsp salt, and 1/4 cup soy sauce.
- Add 1/2 cup water to the food processor and blend until completely smooth.
- In a large bowl, place 1 cup vital wheat gluten.
- Pour the liquid ingredients from the food processor over the gluten.
- Stir well and knead for 5-7 minutes until a cohesive dough forms. Add more vital wheat gluten, 1 tablespoon at a time, if the mixture is too wet.
- Shape the dough into a log (approximately 6-8 inches long and 2-3 inches wide). Wrap tightly in aluminum foil, twisting the ends to seal.
- Bake for 60 minutes, flipping the foil-wrapped log halfway through.
- Remove from oven and let cool completely before slicing (at least 30 minutes).
- Once cooled, slice thinly. Heat a tablespoon of olive oil in a skillet over medium heat. Lightly fry the seitan slices on both sides until lightly browned and heated through (about 2-3 minutes per side).
- Serve your delicious seitan gyro meat in warm pita bread with your favorite toppings!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
8g
Fat
3g
Carbs
1g
