BY FOLLOW YOUR HEART
| Moderate | Vegan
Vegan Gyro with Feta
INGREDIENTS
Seitan:
- 8oz Seitan crumbles
- 4 tbsp olive oil
- ½ medium red onion, diced
- 4 cloves garlic, minced
- 1/8 tsp ground clove
- ¼ tsp ground cinnamon
- ½ tsp ground cumin
- 2 tsp dry oregano
- ½ tsp paprika
- 2 tbsp tomato paste
- 4 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tsp apple cider vinegar
- fresh ground black pepper to taste
Tzatziki:
- 1 ½ cup Original Vegenaise
- ½ cucumber, unpeeled
- 3 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1 whole lemon, juiced
- 1-tbsp olive oil
- salt and pepper, to taste
Sandwiches:
- 4 pieces pita bread
- 1 Persian cucumber, sliced
- ½ cup cherry tomatoes, halved or quartered, depending on size
- 2 cups chopped romaine lettuce
- ½ cup Follow Your Heart Dairy-Free Feta Crumbles
- ½ tbsp chopped parsley
INSTRUCTIONS
- Roughly chop seitan into bite-sized chunks. Set aside
- Heat olive oil over medium heat in a large pan. Add onions and cook until translucent, about 3 minutes. Add garlic and cook, stirring, for an additional minute
- Add spices to pan and stir to combine. Cook additional 2-3 minutes, until fragrant
- Add tomato paste, and stir to combine
- Add in seitan, soy sauce, maple syrup, and apple cider vinegar. Lower heat to simmer and cook, stirring occasionally, 10-15 minutes
- Transfer mixture to an airtight container and allow to marinate overnight
Tzatziki:
- Grate cucumber with skin on. Transfer to a fine-mesh strainer and squeeze out extra moisture
- Add Vegenaise to large mixing bowl, add cucumber and remaining ingredients. Stir to combine
- Taste and adjust seasonings
Gyros:
- Warm pitas up in an oven and transfer to a cutting board.
- Spread a thin layer of Tzatziki on each pita, then evenly distribute lettuce, cucumber, tomato, seitan, Feta Crumbles, and parsley.
- Fold pitas over and wrap in parchment paper. Enjoy!
Vegan Gyro with Feta
BY FOLLOW YOUR HEART
| Moderate | Vegan
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