Vegan gyros; the results

After a trip up to the roof to watch the sunset, I went downstairs to put away the cooled seitan.


It swelled up quite a bit and had a very spongey texture. (I think next time I'll knead the dough for a lot longer and see if I can get a chewier, stingier texture, although this was very moist and flavorful.) I placed one mass into the fridge, in the simmering liquid for later use. Another mass I placed in a container with liquid and froze. The third mass I sliced and fried up for gyros. It took a little shot of non-stick spray to keep the seitan from burning to the pan.


The final result with onion, tomato, and sauce in a pita? Not bad. I feel like the "meat" needed to be a little firmer, and could have used even more rosemary/marjoram and perhaps a few other spices. I like lavender and coriander seeds in lamb dishes, so I think future incarnations will involve those. (Perhaps I'll make a Moraccan dish with the rest of the seitan and get a chance to utilize those spices.) I feel the sauce tasted right though, so overall, it was a success. A few textural differences aside, it's really the tzakziki that makes it taste like a gyro. The spices I'll continue to tweak until they're just right, but I give this dish a B-. It's good, but with definite room for improvement.