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Vegetarian Gyros

(makes 4-5 large sandwiches)

Whisk together marinade:

• 5 Tbsp soy sauce
• 3 Tbsp water
• 1 Tbsp dried oregano leaves
• ½ Tbsp ground dried rosemary
• ½ Tbsp garlic powder

Brown thinly sliced seitan pieces (about ⅓ of the recipe below, approx. 2½ cups) in vegetable oil in a 12" skillet over medium-high heat (do in two batches). Pour all of the marinade over the seitan and cover; set aside/keep warm until ready to eat.

Serve with pita, thinly sliced red onion, lettuce, tomatoes, and tzatziki sauce (use either packaged sauce or the recipe below).

Use food processor to blend Tzatziki Sauce:

• ½ cup silken tofu
• ½ cup finely chopped, de-seeded cucumber
• 2 tsp olive oil
• 1 tsp lemon juice
• ¼ tsp salt
• ½ tsp dried dill weed
• Pinch ground pepper

Basic Seitan

Set 12 cups of water to boil in a soup pot with 3 Tbsp. Better Than Bouillon no-beef base (or use similar veggie broth).

Blend together in food processor until creamy, about 30 seconds:

• ¼ medium onion, minced
• ⅓ cup walnuts (may substitute cashews)
• ¼ cup rolled oats
• ½ cup nutritional yeast flakes
• 1 Tbsp minced fresh garlic
• 1 tsp salt
• 1 tsp onion powder
• ½ tsp garlic powder
• 1 ¾ cup warm water

Pour into a mixing bowl. Stir and knead in 2 ½ cups vital gluten flour, forming a rubbery ball (but do not overwork it). Cut into 4 pieces and simmer in the broth, covered, for 60 to 90 minutes, turning occasionally. Drain and allow to cool completely. Slice thinly to use in recipes.