Vegetarian Gyros

I better get a move on with blog posts! I have thirteen outstanding recipes to write and publish. Eeeeek, I'm getting behind. It's hard work having a full time job, a crazy triathlon habit, four cats, and two blogs to write. Who knew?! This was Seitanic Meal #2 from the first batch of seitan I made the other week. What a great use for seitan too! The seitan gets a little herb rub and then is crisped on a cast-iron skillet (we use a large 2-burner lodge pan, but you can use anything). Our tzatziki was made using nonfat Chobani greek yogurt, but you can use or make your own vegan version and is a perfect zingy compliment to the warm pita and spiced seitan.

Super easy to make and it travels well for lunch the next day!

Makes 4 Gyros
INGREDIENTS:

• 1/3 of the seitan from this recipe (or roughly 16 hand-sized slices)
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp+ cayenne (add more if you like it hotter)
• 1/4 tsp salt
• 4 pitas or flatbreads
• thinly sliced romaine
• thinly sliced tomato
• 16 kalamata olives, pitted and diced
• 1 c nonfat greek plain yogurt or vegan yogurt
• handful of diced cucumber
• 2 tsp lemon juice
• 2 tsp fresh dill, minced
• pinch garlic powder

DIRECTIONS:

1. Prepare tzatziki by combining yogurt, cucumber, lemon juice, dill and garlic powder. Set aside.
2. Combine spices (paprika through salt). Preheat cast iron skillet or non stick frying pan and coat with cooking spray. Add slices of seitan and cook until browning and crisping, respray and flip seitan and repeat process on other side.
3. Warm pita bread or flatbread in microwave or over flame until warm and slightly pliable.
4. Arrange 4 slices of seitan on pita, top with lettuce, tomato, tzatziki and a few kalamata olives.