These Greek-inspired Vegan Gyros made with seitan are deeply satisfying and full of flavor. Soft pita, creamy tzatziki, and smoky seitan “gyros” come together for a crave-worthy meal. The seitan is high in protein, easy to prepare, and works well as a make-ahead component for busy weeknights.
If you haven’t tried seitan, it’s a versatile plant-based meat substitute with a pleasantly chewy, “meaty” texture. Serve the gyros with plenty of tzatziki and your choice of fresh veggies. Quick pickles or a crisp cucumber salad are excellent accompaniments to complete a Mediterranean-style plate.
Why you’ll love this recipe
- Bold flavor: Oregano, smoked paprika, thyme and tamari give the seitan a rich, savory profile that pairs perfectly with creamy tzatziki and warm pita.
- High protein: Seitan provides substantial protein and, with the addition of cannellini beans, you get more fiber and a complete amino acid profile.
- Make-ahead friendly: The seitan can be prepared in advance, then sliced and quickly crisped in a skillet when you’re ready to serve.
Recipe video
Watch a step-by-step video to learn the method and see the texture of the seitan as you prepare it.
Ingredients (and substitutes)
Ingredients for the seitan gyros and suggested toppings:
- Vital wheat gluten: The base for seitan. Often found near flours in the baking aisle.
- Cannellini beans: Added for extra protein and lysine to complement the wheat protein. Other white beans work as a substitute.
- Grapeseed oil: A neutral oil that helps crisp the seitan; any neutral vegetable oil may be used instead.
- Tamari: Provides salt and umami to deepen the “meaty” flavor; regular soy sauce is a fine substitute.
- Pita, tzatziki and vegetables: Serve on warmed pita or naan with vegan tzatziki, lettuce, tomatoes, cucumber and thinly sliced red onion.
See the recipe card below for full ingredient amounts and step-by-step instructions.
How to make (step-by-step photos)
Making seitan is straightforward. Follow these main steps:
Full details and exact measurements are in the recipe card below.
Tips
- Not using pita? Serve the seitan in a bowl with grains, fresh vegetables and tzatziki, stuff it into a sandwich roll, or serve as part of a mezze platter with salad and pita chips.
- Make extra tzatziki: Homemade tzatziki keeps well and is great on sandwiches, bowls, or as a dip throughout the week.
- Make-ahead: Prepare the seitan in advance and store the whole baked loaf wrapped in the fridge for 3–4 days or freeze for up to 3 months. Slice and sear only what you need when serving.
Recipe FAQs
No. Seitan is made from vital wheat gluten, so it contains gluten and is not suitable for those who need a gluten-free diet.
Store baked seitan in the refrigerator for 3 to 4 days. For longer storage, wrap tightly and freeze for up to 3 months.
Yes. Once baked and cooled, wrap the seitan in foil, place it in an airtight freezer bag and freeze for up to 3 months. Thaw in the fridge before slicing and reheating.
📖 Recipe
Vegan Gyros (Seitan)
Ingredients
Seitan Gyros “Meat”
- 1 (15 oz/14 fl oz/398 ml) can cannellini beans, rinsed
- 3 tablespoons tamari
- 3 tablespoon grapeseed oil, divided (or other neutral oil)
- 1 tablespoon nutritional yeast
- 3 cloves garlic (peeled)
- â…” cup vital wheat gluten
- 3 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
For serving
- Vegan Tzatziki (about 1¼ cup store-bought or homemade)
- 6 fluffy pitas or naan (warmed)
- 2 cups shredded lettuce
- 2 tomatoes, chopped
- 1 cup chopped cucumber
- ½ cup thinly sliced red onion
Instructions
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Preheat: Preheat the oven to 350°F (177°C).
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Mix: In a food processor, combine cannellini beans, tamari, 2 tablespoons of the grapeseed oil, nutritional yeast and garlic. Pulse until smooth. Add the vital wheat gluten, oregano, thyme, smoked paprika and black pepper. Process until the mixture forms a dough-like ball, about 1 minute.
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Knead: Transfer the dough to a clean surface and knead until smooth and elastic, about 2 minutes. Shape into a rectangle roughly 7 x 4 x ¾ inches (18 x 10 x 2 cm).
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Bake: Wrap the dough in foil so it is covered on all sides. Bake for 1 hour, flipping halfway through. Remove and let cool until you can handle it.
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Slice and sear: Using a serrated knife, slice the baked seitan into thin strips (about 1/8 inch / 0.5 cm). Heat the remaining 1 tablespoon grapeseed oil in a nonstick skillet over medium heat. Add the slices and sauté until golden and slightly crisp, 2–3 minutes.
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Assemble: Spread tzatziki on warm pitas, add the seitan strips, then top with shredded lettuce, tomatoes, cucumber and red onion. Serve immediately.
Notes
- Smoked paprika: Use smoked sweet paprika rather than the hot variety unless you prefer spice.
- Vital wheat gluten: Found in many grocery stores in the baking aisle; brands like Bob’s Red Mill sell it as a separate product.
- Pita bread: Traditional gyros use pocketless flatbreads; fluffy naan is a good alternative if you can’t find the exact style you want.
- Storage: Keep the whole baked seitan wrapped in the fridge for 3–4 days or freeze wrapped in foil inside an airtight bag for up to 3 months. Slice and sear as needed.