It has been well over year since I have made Gyros and I can only delay in making them for the family for the sake of the blog for just so long: "Must make something new!" so goes my mantra.
For all the juicy details of what a Gyro is and my fascinating personal look into the Greek restaurants of Chicago-land, head over to last year's post.
This time around, however, I don't want to bore you with details, and instead only temp you with pictures.
I used the Simple Chicken Seitan Recipe, cooked for 4 hours as a roast instead of cutlets, and sliced it thin.
Yeah. Still totally great! If you haven't gone here, yet, it is time to book the trip.
Cost Breakdown
seitan: $2
pita: $2
olive oil, lemon, herbs: $1
yogurt, cucumber: $1.50
tomato, onion, lettuce: $1.50
Total to make 5 servings:
$8.00
RECIPE UPDATE: this soup has been tested and revised and will be featured in the upcoming cookbook "Everyday Vegan Eats," by Zsu Dever.
I'm with you, always ahead no time to return to favorites. I can see why they clamor for this.
ReplyDeleteThanks, Tender b. Forward!
DeleteI found your blog back when looking for a vegan gyro / shwarma recipe!
ReplyDeleteWow! So it was the shwarma that brought us together? That is so cool! Speaking of which, my sister-in-law is visiting next week and that is one of the dishes I'll be making her, so it is coincidental that I just got done reading that post and your very first comment *sniff*
DeleteIt’s been much too long since I’ve had a gyro, those looks perfect. So you didn’t change the spices of the chicken seitan for the gyros?
ReplyDeleteNope. Just made the seitan as a roast. The marinading ingredients add all the spices and flavors you need for the gyro. You could add a little (2 teaspoons) of the Beefy Flavoring to the gluten before you cook it if you wanted to. This would make it more earthy. For us, the tzaziki sauce, garlic, oregano and rosemary are enough. Hope you get the chance to make it!
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