Greek Seitan Gyros
with Quick Pickles & Lemon Yogurt
- 1 cucumber
- 1 red onion
- 8 oz seitan
- 1 lemon
- 1 Roma tomato
- ½ oz fresh mint
- 2 tbsp Champagne vinegar
- 2 tsp ras el hanout
- ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 2 multigrain flatbreads
- 2 tbsp (4 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
Preheat the oven to 350°F. Thinly slice the cucumber(s) into rounds. Peel and thinly slice 1 cup (2 cups) red onion. Thinly slice the seitan. Halve and juice the lemon(s). Thinly slice the Roma tomato(es). Pick the mint leaves.
Add the sliced cucumber, Champagne vinegar, and a pinch of salt and pepper to a medium bowl and toss to coat. Set aside the quick pickles until step 5.
Heat 2 tbsp (4 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced seitan and a pinch of salt and cook until seitan is browned in places, 4 to 6 minutes. Sprinkle crispy seitan with just 1 tsp (2 tsp) ras el hanout and cook until fragrant, about 1 minute.
Add yogurt, just 1 tbsp (2 tbsp) lemon juice, and a pinch of salt to a small bowl, and whisk the lemon yogurt. Place multigrain flatbreads directly on the oven rack and toast until warm, 2 to 3 minutes.
Top the toasted multigrain flatbreads with crispy seitan, quick pickles, as much sliced red onion as you’d like, and sliced Roma tomato. Top the Greek seitan gyros with mint leaves and lemon yogurt. To eat, fold one side of the flatbread over the other, like a taco. Dig in!