A delightful vegan twist on the classic gyro, featuring seasoned seitan strips.
Preheat your oven to 350°F.
Preheating ensures even cooking from the start.
Blend the onion, garlic, oregano, rosemary, basil, black pepper, and salt in a food processor until finely chopped.
Chopping the ingredients finely helps distribute the flavors evenly.
Add soy sauce, tahini, ketchup, liquid smoke, and water to the food processor and blend until smooth.
Ensure the mixture is smooth for an even texture in the seitan.
In a large mixing bowl, combine the vital wheat gluten with the blended mixture, stirring until a dough forms.
Knead the dough for a few minutes to develop the gluten structure.
Shape the dough into a log and wrap it tightly in aluminum foil, twisting the ends to secure.
Wrapping tightly ensures the seitan holds its shape during baking.
Place the wrapped seitan on a baking sheet and bake for 60 minutes, flipping halfway through.
Flipping ensures even cooking on all sides.
Allow the seitan to cool completely, then slice it thinly.
Cooling makes it easier to slice thinly without crumbling.
Lightly fry the slices in a pan until golden on both sides.
Frying enhances the texture and adds a crispy edge.
Serve the seitan slices in wraps, salads, or as a protein-packed topping.
Pair with fresh vegetables and a tangy sauce for a complete meal.
