I tried my first seitan or vegan doner when I was living in Munich near the Munich Central Station. I had my doubts, as I’ve tried tofu or veggie meat replacements in high school and being sorely disappointed. I remember being surprised by the texture of seitan and how similar it was to meat when I tried it at Munich. Even Chai was surprised that it wasn’t meat!
I’m not a vegetarian or vegan but I’ve been eating like one more and more these days. I think I was both influenced by making healthier decisions and Chai who can’t digest meat that well anymore. I used to pack him turkey slices for his sandwiches to work but now I’ve been packing him seitan wraps from time to time. My mother hasn’t been eating meat lately and started eating the seitan I’ve been making as well!
This seitan recipe is extremely easy to make! The only time-consuming part is the 50 minutes baking. Feel free to enjoy by itself, with your sauce of choice, or in a wrap/sandwich!
Yield: 5 servings
Time: 1 hour
- 1 ¼ cups vital wheat gluten
- ¼ cup nutritional yeast
- ¼ medium onion, minced
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp basil
- 1 tsp oregano
- 1 cup water
- Preheat the oven to 350°F with racks in the middle.
- Spray a loaf pan with oil.
- Place all ingredients except water in a large bowl and mix.
- Slowly add the water and combine but do not overmix until it becomes a spongy dough.
- Press and spread the dough into the pan and cover it with a foil. Bake for about 50 minutes.
- Cut into strips after the seitan has cooled.
Optional: For crispiness, fry lightly with a small amount of oil on a frying pan under low-medium heat for about 30-45 seconds on each side.
You can assemble your vegan gyro with pita bread, tomatoes, lettuce, and sauce!