Wednesday, April 14, 2010

Vegan Gyro Sandwich with Tzatziki Sauce

The man on the far right in the picture (next to the leprechaun!) is my father during World War II. This picture was taken with a sailor, a airman, a WAC, and a Army man (my dad). It was for a Christmas photo sent to all the troops. The are holding their hands under a mistletoe toe.

I changed up how I made the seitan this time. Instead, I boiled it with vegetable broth and soy sauce for 2 hours and let it cool. After, I sliced it and fried it with olive oil and sea salt.


Vegan Gyro with Tzatziki Sauce

* Prep Time:
30 minutes
* Cook Time: several hours

* Ingredients (for seitan):

  • 1/2 cup of chickpeas
  • 1 tbsp olive oil
  • 1 cup vegetable broth
  • 1 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried mustard
  • .5 tsp minced garlic
  • 1 tsp sage
  • 1 tsp ground black pepper
  • 1/4 tsp turmeric
  • 1/2 tsp ground fenugreek seed
  • 1 tbsp red wine
  • 1/4 tsp all spice
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1/4 cup nutritional yeast flakes
  • 1 1/4 cup vital wheat gluten flour
  • 10 cups vegetable broth
  • 1/2 cup soy sauce
* Ingredients (for Tzatziki sauce):

  • 1/2 package vegan sour cream
  • 1/2 lemon, squeezed
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • ground pepper, to taste
  • 1 1/2 tbsp fresh dill, minced
  • 1/4 tsp paprika
  • 4 tbsp cucumber, minced
  • 2 tbsp fresh parsley, minced
* Ingredients (for gyro filling):

  • Pita bread
  • white onion, chopped
  • lettuce, shredded
  • tomato, sliced

* Recipe (for seitan):
  1. Combine wheat gluten and nutritional yeast flakes in a bowl. Set aside.
  2. Combine all the rest of the ingredients in a blender.
  3. Add wet ingredients to the dry ingredients in the bowl. Mix well. Let the wheat gluten mixture rise for a few minutes.
  4. While you wait, add the vegetable broth and soy sauce into a big pot. Mix. Do not turn on stove yet.
  5. Form the wheat gluten mixture into a log. Cut this log into three equal pieces.
  6. Put the seitan into the pot and now turn on the stove to medium heat. Place pot cover on, but allow some room for the steam.
  7. Cook for 2 hours, rotating the seitan here and there.
  8. To store, keep the seitan in the broth mixture and refrigerate.
  9. NOTE: For this recipe, slice up the seitan and fry it on a skillet over medium heat. Sprinkle the salt on the skillet, allow to heat, add olive oil, then seitan. Fry both sides.

* Recipe (for Tzatziki sauce):

  1. Combine all ingredients. Mix well.
  2. Set aside.
* Recipe (for building sandwich):

  1. Split the pita bread in half and open it.
  2. Add lettuce, tomato, onion, fried seitan, and sauce.

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