(adapted to an oil-free version from Robin Robertson's Quick-Fix Vegan)
1/2 small cucumber, seeded & quartered (we didn't seed it)
2 cloves of garlic, chopped
1/2 cup vegan plain yogurt (my fave is Wildwood Soyogurt--it's thick and it isn't sweet)
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh dill, mint, or parsley (Go Dill!!)
Salt and freshly ground black pepper
1. To make the tzatziki, in a food processor combine the garlic, yogurt, lemon juice, dill, and salt and pepper to taste.
2. Process until well blended, then add the chopped cucumber. Transfer to a bowl. Taste & adjust the seasoning and set aside.
Gyro Seitan (I doubled this recipe--and highly recommend doing so for the leftovers)
About 1/2 cup of low-sodium vegetable broth for sauteeing.
8 ounce package of seitan, thinly sliced (I had the cubed version, & sliced it up-easy to do)
1 teaspoon of dried oregano
1 teaspoon of dried rosemary
1/2 tsp or less of salt (optional & to taste)
1/4 teaspoon of freshly ground black pepper
2 tablespoons of red wine vinegar (I thought about using balsamic--but stuck with the red wine--use the red wine vinegar)
2 tablespoons of freshly squeezed lemon juice
4 whole wheat pitas or other flatbreads, warmed
1 large ripe tomato, chopped (I prefer the sweeter cherry tomatoes or the Camparis)
1 cup shredded lettuce (I was all out of romaine when I made mine)
1/2 cup chopped red onion (optional--I skipped this)
1. Heat a non-stick skillet over medium heat. When the pan's hot, add the seitan, to brown.
2. When the seitan starts to stick--and it will--add about 1/4 cup of broth to deglaze the pan & unstick the browned seitan bits. Keep doing this for about 5 minutes, until the seitan is browned. It won't brown up like it would with oil--but that's fine--it still looks & tastes delicious.
3. Add the oregano and rosemary and seaon to taste with salt & pepper.
4. Add the vinegar and lemon juice, tossing to coat.
To assemble, divide the seitan mixture among the warmed pita loaves (on top of them, not inside), & top with the reserved sauce, and sprinkle with tomato, lettuce, and onion, if desired.