Ingredients for Vegan Seitan Gyro W Cucumber Sauce
- 1/4 cup plain vegan yogurt
- 1 large cucumber
- 2 tablespoons lemon juice
- 1/4 teaspoon dried dill weed (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Turbinado Sugar
- 1 pound seitan
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Cumin
- 1 teaspoon dried oregano
- Cinnamon
- Nutmeg
- Cayenne Pepper
- 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 2 cups shredded lettuce
- Pita bread, for serving
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
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How to Make Vegan Seitan Gyro W Cucumber Sauce
- Peel and grate 1 large cucumber.
- Place grated cucumber in a fine-mesh strainer set over a bowl and let drain for 10 minutes.
- Gently squeeze excess moisture from the cucumber and transfer to a small bowl.
- Add 1/4 cup plain vegan yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 clove minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the cucumber. Stir well to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld while you prepare the seitan.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 pound cubed seitan and 2 cloves minced garlic to the skillet. Stir frequently until the seitan begins to brown, about 5-7 minutes.
- Add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to coat the seitan.
- Continue to sauté until the seitan is well cooked and fragrant, about 8-10 minutes more.
- Remove from heat and set aside.
- To assemble, warm pita bread. Spread cucumber sauce on the pita. Add shredded lettuce (about 2 cups), 1/2 cup diced tomatoes, 1/4 cup diced red onion, and the cooked seitan.
- Enjoy your delicious vegan gyro! Eat open-faced or fold and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
2g
Carbs
12g