- 2-1/4 cups vital wheat gluten
- 1 can black beans, drained and rinsed
- 1/2 cup veggie broth (or water)
- 1/3 cup reduced sodium soy sauce (or Braggs Liquid Aminos if soy-free)
- 1 tbsp onion powder
- 1 tbsp ground rosemary
- 1 tbsp marjoram
- 1.5 tsp garlic powder
- 1 tsp smoked paprika
Optional Gyro Components
- whole wheat pita (or regular)
- green leaf lettuce or butter lettuce (for lettuce cups?)
- vegan tzatziki sauce
- kalamata olives
- red onion, peppers, mushrooms, or other veggies
- To make this seitan, first blend your beans up until they’re a paste and the skins are mostly broken down. You can do this in a blender or a food processor. Add the spices and soy sauce at the same time so all the flavor will be well distributed.
- Next, add your vital wheat gluten and vegetable broth (or water). Blend or process until mostly combined.
- Now transfer the dough to a bowl and combine it with your hands. It should be moist, but not sticky. The dough should stick to itself, not your fingers. Knead the dough for just about 10-15 seconds (over kneading can cause it to turn out rubbery) and form a log.
- Instant Pot Cooking Instructions: Add a cup of water to the base of your Pressure Cooker and insert the steaming basket. Add the seitan log to the steaming basket, close the lid, set the pressure valve to “sealing” and cook on high pressure for 45 minutes. When the timer goes off, turn off your Instant Pot and let the pressure release naturally for 10 minutes, then carefully release the rest (there won’t be much left anyway)–I like to use a wooden spoon to release the pressure so my hands aren’t anywhere near the escaping hot steam.
- Stove Top Cooking Instructions: Follow the process above to make your seitan log, then add it to a steaming basket or steamer pot on your stove top with about 2 cups of water (you’ll be cooking a bit longer). Place a lid on the pot and steam on medium high for about 1 hour, 15 minutes. How long your seitan takes will depend on the thickness of the log. Anything under 4 inches thick should not take longer than an hour and 15 minutes.
- Let your seitan rest about 10 minutes before carving. It will be fully cooked at this point, so you can immediately put it in your gyros or you could add it to a stir fry or a sauce or whatever else you like!
- Assembling Gyros: First, warm your pitas in the microwave, oven, or over a steaming pot. Place one on a plate and wrap the rest in a napkin or kitchen towel to keep them warm while you work. Add a few slices of your seitan into the middle of the pita. Place a large lettuce leaf on top. Flank the seitan with sliced tomato and add any other veggies you like, such as red onion, bell peppers, mushrooms, etc. Use a spoon to add a generous amount of vegan tzatziki sauce over the top. Fold, and either wrap in parchment paper, foil, or just pick it up and eat it, well, like a gyro!
- Refrigerate leftovers up to 5 days in an airtight container (reheat in the microwave with a damp towel over it or reheat by steaming until hot over stove top). Can also freeze and thaw out, then also reheat the same way.
- Note 1: This recipe will work in any pressure cooker, but buttons may be called by other names on non-Instant Pot brand pressure cookers. Consult your manual for any questions based on your specific brand of pressure cooker. If your pressure cooker did not come with a steaming tray, a regular metal steaming basket should work, but consult your manufacturer to be certain.
- Note 2: Nutritional information only accounts for seitan.
- Category: Lunch, Entree
- Method: Pressure Cooker, Stove Top
- Cuisine: Greek
Keywords: Vegan, nut-free, soy-free, Greek, gyros, plant-based, seitan gyros