Foodie Fridays: The Best Darn Gyros Ever
In my house growing up, gyros (pronounced “yeer-ohs,” for the unfamiliar) were a family favorite. Hot pita bread, cool cucumber sauce, and the most delectable spices known to man—or in this case, woman. A few years ago, I set out to veganize all my favorite recipes, and this was one of the first on my list. So without further ado, make way for the best damn gyros ever—vegan-style!
The Best Damn Gyros Ever
1 cup raw cashews (soaked in 2 cups of water overnight)
2 cucumbers, diced
3 Tbsp. fresh dill
Juice of 1 lemon
5 cloves garlic
1 tsp. salt
2 cups vital wheat gluten
1 1/2 tsp. thyme
1 tsp. oregano
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 cup water
4 Tbsp. Bragg Liquid Aminos or soy sauce
Olive oil, for frying
4 pieces vegan pita or flat bread
2 large onions, diced
2 large tomatoes, diced
- Make a vegan tzaziki sauce by combining the cashews, cucumbers, dill, lemon juice, garlic, and salt in a high-speed blender and blending until smooth. Chill in the refrigerator for 1 hour prior to serving.
- Mix the wheat gluten, thyme, oregano, garlic powder, and onion powder together in a large bowl.
- Combine the water and Braggs Liquid Aminos in a separate bowl.
- Slowly stir the wet mixture into the dry with your hands until a stiff dough is formed.
- Divide the dough into 3 small loaves and wrap tightly in aluminum foil.
- Place in a steaming pot or the steaming tray of a rice cooker and steam for 45 minutes.
- Let cool for 15 minutes, then remove the foil and slice into thin strips.
- Fry the strips in olive oil until golden.
- Heat the pita bread in a hot frying pan for about 30 seconds. Top with the “meat” strips, tzaziki sauce, and diced onions and tomatoes. Fold and devour!
Makes 4 gyros
Feel free to explore other toppings that sound good to you (French fries are a good one!). The possibilities are endless!
Posted by Edwina Baier
