Every once in a while we come across a Greek deli that serves vegan gyros. In fact, not too long ago while traveling, we found a wonderful little spot that served them with falafels. It is traditionally served with seasoned meat, tomatoes, onion, and smothered in Tzatziki (cucumber) sauce. Here is our vegan version of this traditional Greek dish.
1 cup Vital Wheat Gluten flour
2 teaspoons garlic powder
3 teaspoons onion powder
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
1 tablespoon cumin
2 tablespoons Braggs Liquid Aminos
3 tablespoons oil
2/3 cup cold water
In a medium bowl, combine dry ingredients.
Make a well in the middle, add Braggs, oil, and cold water. Combine to make a dough.
Knead dough for 3-4 minutes.
Roll dough in parchment paper, shape into a log. Twist ends. Cover with foil. Again twist ends.
Steam or simmer in a pot of water for 60 minutes.
1/3 large cucumber (petite diced)
1 clove garlic, crushed
Juice of 1/2 lemon
1/2 teaspoon dried dill (or 1 tablespoon fresh)
5 oz plain vegan yogurt
Salt to taste
Deseed cucumber if you desire a less watery sauce. Dice the remainder finely. Add a clove of garlic finely minced, lemon juice, dill, and yogurt. Combine gently.
Salt to taste. Chill until ready to assemble.
Use naan, pita, or flatbread to assemble the sandwich. We usually make our own flatbread. Fill the bread with the sliced vegan meat, tomatoes, and sweet onion. Cover with Tzatziki sauce. Wrap in parchment paper or foil to make it easier to eat.