These Epic Vegan Gyros with Tzatziki Are Your New Secret Weapon
Craving Greek street food? These Vegan Gyros with Tzatziki are crispy, creamy, and ready in 20 minutes. The perfect healthy weeknight dinner!
Too hot to turn on the oven for hours? This one’s for you.
You deserve a meal that feels like a vacation in every bite. These Vegan Gyros with Tzatziki bring the Greek islands to your kitchen.
They are messy, bold, and absolutely addictive. You will not believe how fast they come together on a busy Tuesday.
Why This Recipe Is a Winner
This is the ultimate solution for your next healthy reset. It feels like an indulgence but it is packed with plant-based protein.
The seitan gets perfectly crispy edges in just minutes. It mimics traditional street food without the heavy grease.
Your family will love the DIY assembly. It is a guaranteed crowd-pleaser for summer weeknights.
Simple Method
Making these is a total breeze. You just marinate, sear, and stuff your pita.
The seitan takes on flavor fast. You do not need hours of prep to get restaurant-quality results.
Even if you are new to plant-based cooking, you can master this. It is practically foolproof.
Ingredients You’ll Need
Most of these are pantry staples you already have. Fresh produce makes it shine.
- 500g seitan, thinly sliced into strips
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 pita breads
- 1 cup vegan Greek-style yogurt
- 1 cup cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 small red onion, thinly sliced
- 2 medium tomatoes, sliced
Step-by-Step
- Mix vegan yogurt, cucumber, garlic, half the lemon juice, and dill.
- Refrigerate the tzatziki until you are ready to serve.
- Whisk 2 tablespoons oil, remaining lemon, and spices in a bowl.
- Toss seitan in the marinade for at least 15 minutes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Cook seitan for 8 to 10 minutes until browned and crispy.
- Toast your pita breads until they are warm and flexible.
- Spread tzatziki on each pita and add the seitan.
- Top with onion and tomatoes, fold tightly, and enjoy immediately.
Best Ways to Enjoy It
Serve these Vegan Gyros with Tzatziki with a side of crispy fries. A fresh Greek salad also works perfectly.
They are the ultimate summer dinner for backyard dining. Grab a cold drink and dive in.
Storage & Reheating
Store the seitan and tzatziki in separate containers. They stay fresh for up to three days. Reheat the seitan in a pan to keep it crispy and delicious. Do not microwave the pita for too long.
Recipe Tips
- Squeeze all the water out of your cucumber.
- Use a heavy skillet for the best seitan sear.
- Char the pita directly over a gas flame.
- Let the seitan marinate longer for deeper flavor.
- Double the tzatziki because you will want extra.
Ways to Switch It Up
- Add salty kalamata olives for a flavor punch.
- Swap seitan for oyster mushrooms if you prefer.
- Add a sprinkle of vegan feta on top.
FAQs
Is seitan gluten-free?
No, seitan is made from wheat gluten. Use tofu for a gluten-free version.
Can I make the sauce ahead?
Yes, it actually tastes better the next day. The flavors meld together perfectly.
You are going to obsess over these flavors! Tag me when you make them.
— Jasmine
Ingredients
Method
- Prepare the vegan tzatziki by combining vegan yogurt, grated cucumber, minced garlic, half the lemon juice, and dill in a small bowl. Refrigerate until ready to serve.
- In a large mixing bowl, whisk together 2 tablespoons of olive oil, remaining lemon juice, oregano, smoked paprika, garlic powder, salt, and pepper.
- Add the seitan strips to the marinade and toss until evenly coated. Let marinate for at least 15 minutes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the seitan to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the edges are browned and slightly crispy.
- Lightly toast the pita breads in a dry pan or oven until warm and flexible.
- Assemble the gyros by spreading a generous dollop of tzatziki on each pita.
- Distribute the seitan strips evenly among the pitas and top with sliced red onion and tomatoes.
- Fold or roll the pita tightly and serve immediately.
