Thursday, June 9, 2011

Seitan Gyros in Pita

Seitan Gyros Marinade
2 Lbs Sliced Seitan
3 Garlic cloves, sliced
1 Shallot , diced ( sub 2 TBSP Onion, chopped
1/4 C Oilve Oil
1/2 C Lemon Juice
1 TBSP Dry Thyme
1 TBSP Dry Oregano
1 tsp Paprika
1/2 tsp Salt
Marinate several hours turning container or bag over a few times

Sauce with Vegan Mayo as a base
1 C Vegan Mayo
1 TBSP Fresh Dill and or Parsley ,chopped
2 tsp Paprika
1 tsp Onion Powder
1/2 tsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Salt
Milled Pepper or Lemon Pepper to taste
1 tsp Maple Syrup or a pinch of Sugar
Optional : pinch of Liquid Smoke

Using Tahini as base for sauce:
1/2 C Tahini, ground sesame paste
1 TBSP Lemon Juice
add water and whisk to desired sauce consistency
Tahini will thicken at first when water is added then thin with whisking
Add same spices as Vegan Mayo based sauce, adjust to achieve your personal balance

The Seitan used for this recipe is more porous than the usual dense Seitan. When cooking Seitan burger patties I leave 2 in the oven a little longer and allow the stock to dissipate completely.
Result: The Seitan forms small holes of air making it great for marinating.
Good for cooking on a grill or warmed with marinade in a skillet stovetop.

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