Vegan Gyro (with Homemade Seitan) & Tzatziki Sauce


All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)


All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.



vromans front

vromans back


I have been very excited lately with a bunch of vegan recipes using store-bought vegan meat products.  Despite success with them, I have been intimidated by anything requiring homemade seitan or “nutritional yeast flakes.”  Well, mommy grew a pair this weekend & went to the fucking health food store & bought the Goddamned nutritional yeast & some of this stuff:


Here is what Bob’s Red Mill has to say about nutritional yeast (which isn’t YEAST):

“Nutritional yeast is grown on enriched purified cane and beet molasses under carefully controlled conditions. T6635, with the addition of vitamin B12, is an ideal vegetarian support formula and has an appealing cheese flavor. It can be sprinkled over popcorn or salads, added to juice, cereal, smoothies, gravies, soups or casseroles, or used to make sandwich spreads.”

Here is what Wellness Today has to say about nutritional yeast:

Why is it so good for you?

Nutritional yeast is jam-packed with essential vitamins and minerals. In fact, it’s one of the best non-animal sources of folic acid and vitamin B-12.  The yellow color of the flakes is a result of their large amount of vitamin B – ½ tbsp. fulfills your entire daily vitamin B needs. In addition to B-12, nutritional yeast is high in 15 different minerals and 18 amino acids. Talk about a super food!

The yeast itself is grown on beets and dehydrated, so don’t let the word “yeast” scare you away. Since it is plant derived and dried out, it’s free of the harmful candida that can wreck havoc on your digestive system. Think of it as the kind of yeast your body will love!

Who can benefit from it?

The easy answer is vegans since nutritional yeast is such a good source of the vitamins and minerals usually found in animal meat and dairy products like cheese and milk. If you are as carnivorous as they come, I encourage you to still give nutritional yeast a try. It’s a great way to reap the benefits of meat without having to eat it everyday. Chances are your body and your wallet will thank you!

What can I use it for?

My good friend Shannon, who happens to be my healthy living guru, is notorious for her love of nutritional yeast. So her answer to this question would be – anything and everything! Nutritional yeast actually doesn’t have a really strong flavor, but it is slightly salty and reminiscent of Parmesan cheese. It packs a great punch of umami, meaning it brings all other flavors in the dish together in delicious harmony. My favorite way to use nutritional yeast is sprinkling it on popcorn for a guilt-free snack:



See those ribs above?  NOT MEAT!  They were made from vital wheat gluten (sans nutritional yeast)!   The recipe is HERE.

Wowed by my own success with those (and with how easy they were), I decided to try a Greek gyro sandwich – typically made with lamb.  The gyro was just as easy if not a total show-stopper.  I mean, those ribs set the bar pretty high – so do not think the gyro was a failure – because it wasn’t.  It was awesome!  And I have lots of leftover “spiced lamb” to experiment with over the next few days.



So – once you have the vital wheat gluten & nutritional yeast (and the tahini) in hand – the rest of the ingredients are pretty run of the mill.  This will make a little loaf in a loaf pan (4×8?) – that is about an inch thick.  Enough for 5-6 gyros – or for several recipes.  Stay tuned!



My tzatziki recipe I used can be found HERE and I used some of the toum (garlic paste), too.



Vegan Gyro


Pita or naan

Tzatziki sauce (optional)

Garlic paste (optional)

Garnish options: lemon or lime wedge, sliced onion, sliced tomato, shredded lettuce and maybe a quinoa tabbouleh salad – as seen above!

for the seitan

1 1/4 cups vital wheat gluten

4 TBS nutritional yeast

1/4 onion – minced

1 clove garlic – minced

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1 tsp dry basil

1 tsp dry oregano

1 tsp black pepper

2 DROPS (like tears drops – because this shit gets overpowering FAST) liquid smoke (optional)

1 TBS tahini

2 TBS ketchup

3/4 cup water (or more if necessary)



for the seitan

Heat the oven to 350 degrees.

In a food processor, I pulsed the onion, garlic, tahini, ketchup, nutritional yeast flakes, liquid smoke, water & dry spices together but you could do this in a large bowl.

Or – mix all the wet ingredients (onion, garlic, liquid smoke, water, ketchup, tahini) in one bowl & the dry (wheat gluten, nutritional yeast, onion powder, garlic powder, salt, basil, oregano & pepper) in another & combine them.  It comes together fast & looks like raw hamburger – if hamburger was doughy.



Grease a loaf pan & press this shit in there, COVER IT WITH FOIL & bake it for about an hour.  Or just kinda shape it on some foil, wrap it up & bake it.



for the gyro

When you are ready to make the sandwich, slice off some seitan & fry it up until warmed through.

Grab your wrapping device (Pita or naan, silly!  I didn’t say RAPPING device you crazy-eyed MC’s out there!) – and layer the things on it you choose – like garlic paste, seitan, onion, lettuce, tomato & tzatziki.  Squeeze a lemon on there if you are feeling all summer fresh!   Then get your grub on – all vegan-style & shit!




54 thoughts on “Vegan Gyro (with Homemade Seitan) & Tzatziki Sauce

  1. Pingback: Easy Vegan Spicy Lamb Curry | Delightful-Delicious-Delovely

  2. Mine did not rise as much as yours, do I need to knead it more like most seitan recipes? It smells and tastes good but only about an inch in height.


  3. Pingback: Week 9: Vegan Gyro and Tzatziki recipes (Gluten-Free Tempeh & Seitan versions) | Harder Faster Stronger Wheels

  4. These are the shit! I mean, the good shit. You are right, the ingredients went together fast when you use a food processor, which I did. Baked up beautifully with nice dark edges. Sliced it up and used a grill pan to get those lovely grill marks. About 3 mins per side. I had both pita and naan, and I ate one of each, and I probably like the pita a little more. Being a Chicago girl now living outside Boulder, Colorado, and being plant-based for the past 2 years, I have been home sick for some Gyros, and the way I mowed these bitches down, I can happily pat my full belly and say dam, I’m really satisfied. That scratch has been itched. I did use store bought tzatziki though. This is the 2nd seitan recipe of yours I’ve tried, and I gotta say, they’re excellent! Keep up the great work and thanks so much for sharing!! Much love from Colorado!

    Liked by 1 person

      • I am new to your site, but you will definitely be hearing more from me as I try more of your recipes. I dig the way you write/blog, and I didn’t even realize you are a movie star until someone told me, so this is pretty kick ass that you are also a recipe blogger, and you responded to me; thanks man! P.S. I made your caprese salad too, including the Caviaroli (love the chili flavor)! Excellent find sista! I loved it


  5. I’m scared, but I’m going to try making seitan this weekend. Liquid smoke makes me gag. Do you think smoked paprika would make a good substitute?


    • Liquid smoke can really be vile. Omit it and either add nothing or a pinch of smoked paprika. The seitan neednt be flavorful as you typically want it to be enhanced by the sauces and garnishes and other things in the recipe. Let me know how it turns out!


  6. This recipe is amazing! I made it 3 times in the last two weeks and am looking forward to trying your bbq seitan recipe soon. I do not have a food processor, so I used a blender for the wet ingredients and then mixed wet and dry in a regular medium-sized bowl…worked perfect thank you for sharing, I also love the garlic sauce recipe 🙂


  7. Thank you! This recipe turned out so wonderfully succulent. It really gave me the satisfaction of indulgence. Your tour recipe melts me! Keep up the great work.


  8. Pingback: it’s all greek to me. – the sugarapple

  9. Really excited to find this seitan and gyro recipe. I’ve made seitan before but found the recipes uninspiring because they relied on a well flavored broth for seasoning when the seitan is cooked. I just knew there had to be a recipe out that that flavored the seitan, itself. I’ve searched through many cookbooks. At last, here it is. Thank you!


  10. I’m not plant-based, but my daughter is. I saw this and wanted to try it as a family meal. It was fabulous. I used my own version of tzatziki, using yogurt (silk?). We didn’t even miss the feta. Thank you for adding to my vegan arsenal for family dinners.


  11. Pingback: Unboxing of Nutribullet “Veggie Bullet” plus demo and first look. | Cooking Crisb

  12. This was amazing! I made it and even my meat eating mother loved it. I used my old ‘gyro brick’ on the seitan to get it compressed during cooking so it sliced more like meat. I also put it to cook on my smoking grill at 350, super smokey and yummy. Thanks!


  13. Thank you for this recipe, I followed the directions and it came out great! Easy and delicious… Same for the garlic paste, where’s it been all my life ?! Can’t wait to try your ‘ribs’ recipe too.


  14. While I absolutely respect your right to say what you want on your website, I do think using “sh!!” in the recipe material is not necessary, and, frankly, crude. But again I say I respect your right to say what you want to on your website.

    Thank you for the recipe. I absolutely love Gyros and look forward to this taste treat. I make it sans pita/naan, as I am not too fond of them. In fact, I just had a scrumptious thought: Tortilla. Make it a Gyro burrito!

    Again, thank you for the recipe.


  15. This gyro recipe IS the SHIT! My dad isn’t even vegan and he loves it. He said it could fool anybody, so Thank You so much for posting this. All your recipes are great, but this is my favorite!


  16. Pingback: Assignment 56: Guyana – Wooden Spoon Wanderer

  17. We made this yesterday but omitted the ketchup (significant other cannot have sugar). Turned out great! Now off to check out your other recipes.


  18. Thanks for the recipe and the laugh 😆 I’ll be making it this weekend!!
    Every time I read “this shit” or “some shit” or “slam the shit” I about lost my shit😂 Kudos

    Liked by 1 person

  19. Truly AMAZING!! I love gyros when I can find them and this recipe captured the essence of the lamb perfectly. At first I tried it without pan frying the “meat” because it was warm out of the oven. But when I pan-fried the “meat” of the next one, POW; it was instantly lamb-like in flavor and texture. OMG. Wait until my wife gets off from work. Thanks!!!


  20. I just have to say that I was so delighted to find this recipe! I had been craving gyros but hadn’t found a way to recreate them. I loved this recipe and I have a batch in right now! I wanted to thank you for creating a simple and straightforward recipe with no complicated/hard to find ingredients. I wrapped mine in some oiled foil and cooked in the air fryer at 400 for 40 minutes, then I sliced and tossed in a light coating of olive oil and put in the air fryer for another 2 minutes to get that oily-juicy texture when eating the gyro. Absolutely perfect! Thanks again for this gem!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.