Homemade Seitan for Gyros

Right now I'm in the process of making seitan. I can tolerate White Wave in my food in a pinch, but the restaurants across the street both make their own and it's excellent. Store bought really can't compare, and I want vegan gyros, so I'm using a recipe from the PPK and modifying it with ingredients from Alton Brown's recipe for gyros.


For dry ingredients I used:
1-1/2 C. vital wheat gluten
1/4 C. nutritional yeast
I used a little extra wheat gluten when rolling the dough out as my dough was a touch wet.



For the wet ingredients I used:
1 C. cold vegetable broth
1/2 C. reduced sodium soy sauce
1 T tomato paste
3 garlic cloves, run through a Microplane
A squeeze of lemon juice (the fresh lemons in the co-op were coated in shellac and petroleum, ew)
1 tsp ground pepper
1/2 T ground dried rosemary
small bunch of fresh marjoram finely chopped
1 small onion, minced and patted dry



I mixed the wet into the dry, added a touch more wheat gluten, and rolled the dough out. It was like a slightly less dense matzoh ball. I cut the roll into thirds and placed them in the cold stock/soy sauce/water and turned the burner on. I brought it to a boil and noticed some of the gluten breaking apart a bit. Here's hoping for a good outcome at this point as I still have an hour of simmering to go.


From there the plan is to slice one or two balls of gluten (saving the rest for later, we'll see how well it freezes) and saute strips of it in a non-stick pan, and serve in a pita topped with a soy yogurt tzatziki, onion, and tomato.


The tzatziki will be simple. No measuring. Just a cup of plain yogurt, some chopped cucumber to taste, a bit of garlic, dab of olive oil, spalsh of red wine vinegar, pinch of salt, and a bit of mint.