Vegan Gyros (Seitan)

Step 1

Preheat: Preheat oven to 350°F (177°C).

Step 2

Mix: To a food processor, add cannellini beans, tamari, 2 tablespoons of the grapeseed oil, nutritional yeast, and garlic. Pulse until smooth. Add vital wheat gluten, oregano, thyme, smoked paprika, and pepper. Process until the mixture comes into a dough-like ball, about 1 minute.

Step 3

Knead: Transfer dough to a clean surface. Knead until smooth and elastic, at least 2 minutes, to ensure sufficient gluten development. Shape dough into 1 rectangle: 7-inches long x 4-inches wide x ¾-inch thick (18 x 10 x 2 cm).

Step 4

Bake: Wrap the dough with a piece of foil, so its covered on all sides. Bake for 1 hour, flipping the dough halfway through. Set aside until cool enough to handle.

Step 5

Slice and sear: Use a serrated knife to cut the block of gyros “meat” into thin strips (about ⅛-inch / 0.5 cm thick). Heat the remaining 1 tablespoon grapeseed oil in a nonstick skillet, over medium heat. Scatter sliced "meat" into pan and sauté until golden, 2 to 3 minutes.

Step 6

Assemble: Spoon tzatziki over warm pitas, then add "meat", and top with lettuce, tomatoes, cucumber, and red onion.