📖 Instructions

1. First, let's tackle the Seitan. In your large mixing bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, and all those lovely spices: garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, salt, and black pepper. Really get in there and make sure everything is evenly distributed. What does this mean for you? Flavor town, baby!
2. In a separate bowl, or even a large measuring cup, combine the vegetable broth, soy sauce (or tamari for gluten-free!), olive oil, and apple cider vinegar. Whisk it all together until it's nicely emulsified.
3. Now for the fun part! Pour the wet ingredients into the dry ingredients and begin mixing. I recommend using a stand mixer with a dough hook for this, but you can also use a hand mixer or, if you're feeling ambitious, mix it by hand. Mix until a dough forms. Don't be afraid to get your hands dirty!
4. Knead the dough for about 5-7 minutes, or until it becomes smooth and elastic. It should feel a bit like play-dough, but firmer. If it's too sticky, add a little more vital wheat gluten, one tablespoon at a time. If it's too dry, add a little more broth, one tablespoon at a time. This is were it may get tricky but you can do it.
5. Shape the dough into a log, about 8-10 inches long. Wrap it tightly in parchment paper, then wrap it again in foil. This will help it hold its shape while cooking.
6. Place the wrapped seitan log in a large pot and cover it with water. Bring it to a boil, then reduce the heat to a simmer and cook for 1 hour and 15 minutes, flipping the log halfway through. Make sure it stays submerged!
7. Once the seitan is cooked, remove it from the pot and let it cool completely before unwrapping. I usually let it cool in the fridge for a couple of hours. This makes it easier to slice.
8. While the seitan is cooling, let’s make the Tahini Sauce. In a food processor, combine the tahini, lemon juice, garlic, water, salt, and a pinch of cayenne pepper (if using). Process until smooth and creamy. You may need to add more water, one tablespoon at a time, to reach your desired consistency. Taste and adjust seasonings as needed.
9. Now, to assemble those Gyros! Slice the cooled seitan into thin strips. I like to use a sharp knife or a mandoline for this.
10. Heat a cast iron skillet or large frying pan over medium-high heat. Add a little olive oil and sauté the seitan strips until they are browned and slightly crispy. This usually takes about 5-7 minutes.
11. Warm the pita bread according to package directions. I like to lightly grill mine for a bit of char.
12. To assemble the gyros, spread a generous amount of tahini sauce on each pita bread. Add the sautéed seitan, sliced tomatoes, cucumbers, red onion, and fresh parsley or dill. Drizzle with a little more tahini sauce, if desired.
13. Serve immediately and enjoy your delicious homemade Vegan Gyros!