I’ve been feeling pretty crummy lately. Seems the flu took hold and just wouldn’t let go. It’s been hard to deal with on the road. You feel like you need to see and do but your body just says no, that’s not happening. Needless to say eating out also hasn’t been something I’ve been up to doing so instead, I started jotting down a number of my favourite Greek recipes. Get ready, there’s a lot coming! Now, I’m new to blogging so we’re just getting to know each other (I hope), but something you’ll notice about me and my recipes is that while I travel I eat everything, but when I’m home, I tend to eat whole food and vegan. Not for any reason other than I just feel at my best this way.
Greek food is notoriously very meaty and hearty. One of my favourite go to’s has been eating street gyro. It doesn’t even matter where, it’s on every corner. But if you’re feeling peckish while sightseeing, you don’t need to look very far to find some. Now, while I’m walking around hungry, I don’t really think twice about how many calories I’m consuming. I’m basically on my feet all day! At home though, I want to not feel guilty when a gyro craving hits. Normally gyro is made with lamb or chicken (I’ve seen pork only a handful of times), wrapped in a soft white pita and topped with tomato, onion full fat tzatziki sauce and sometimes they throw in some french fries too. After experimenting with mushrooms, eggplants, and tofu, I found making your own Greek spiced seitan was the best meat alternative here. It does take some extra time, but you can always freeze what you make and pull it out for later. I’ve also replaced full fat dairy tzatziki with a dairy free yogurt base. I’ve used coconut yogurt, but feel free to replace it with soy if you prefer something a little bit thicker. Flavour-wise, it’s exactly the same. So if you’re craving some gyro, here’s your guilt free alternative. I promise you won’t even taste the difference.
Greek Spiced Seitan
- 1/4 teaspoon salt
- 1/4 onion, diced
- 2 garlic cloves
- 1 teaspoon rosemary
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon tahini
- 1 tablespoon soy sauce
- 3/4 cup water
- 1 1/4 cup vital wheat gluten
- Preheat oven to 350°F.
- Blend the onion, garlic, rosemary, basil, oregano, pepper, toasted sesame oil, tahini, salt, and soy sauce together in a food processor.
- Add the water to the food processor and continue to blend the mix until smooth.
- Put the vital wheat gluten in a large bowl, and add the ingredients from the food processor. Stir well and knead for a few minutes. Add more gluten if it seems to wet.
- Form into a log and wrap tightly with aluminum foil, twisting at the ends. Bake for 60 minutes, flipping half way through.
- Once done baking, let it cool completely. Slice thinly and lightly fry on each side; use as desired.
Vegan Tzatziki Sauce
- 1/2 large English or 1 small cucumber
- 1 1/2 cups plain coconut yogurt
- 3 cloves garlic
- 3 tablespoons chopped fresh dill
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
- Finely grate cucumber in a fine mesh strainer or cheesecloth and squeeze out excess liquid. Add to coconut yogurt.
- Grate garlic into coconut yogurt
- Add dill, lemon juice, olive oil and salt and pepper to yogurt and mix to combine
- Cover with plastic film and let thicken in the fridge for at least 30 minutes. Can be stored up to 5 days
To Assemble Gyro
- 6 large greek pitas
- shredded lettuce
- 1 small red onion, thinly sliced
- sliced plum tomatoes
- sliced or diced cucumber
If you make this recipe, be sure to tag your photo #figsandmaple
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