This Vegan Seitan Gyro with Tzatziki Sauce packs so much flavor in every bite- thinly sliced vegan beef, fresh dairy-free tzatziki sauce, fresh vegetables, and fluffy pita bread. Your family will love having this incredibly simple, tasty recipe on the weekly rotation!
The vegan beef should be made the night before so the seitan becomes even more delicious and the texture becomes meatier.
As for the tzatziki sauce, it can be served immediately or allow it to chill overnight so all the flavors marinate together and create an even more flavorful sauce.
This seitan gyro recipe has been on my blog since 2019 but has since been updated with new pictures and more information as of 2022. I have separated the tzatziki sauce and seitan recipe into separate blog posts as well with additional information and pictures.
In order to make this recipe, it will take some planning. But if you make the seitan the day before- you can enjoy delicious gyros for lunch or dinner all week!
- Vegan Seitan Beef: The meat substitute used in this vegan gyro is a homemade thinly sliced vegan beef made from vital wheat gluten, spices, and vegetable broth.
- Vegan Tzatziki Sauce: You have to serve your gyro with fresh homemade tzatziki sauce. This recipe is fresh and light but adds so much flavor to this dish. This recipe can be made the day of or the night before.
- Pita Bread: You'll need fluffy, delicious pita bread. I used store-bought but you could go the extra mile and make your own from scratch.
- Fresh Vegetable Toppings: I used lettuce, tomato, red onion, and cucumbers for my toppings. You can add whichever veggies you enjoy!
How to Make This Recipe
Make a batch of Vegan Beef. Please note that the vegan beef needs to be refrigerated overnight.
Prep the tzatziki sauce and all the veggies. Chop the lettuce, thinly slice the red onion, dice the cucumbers, and slice the tomatoes.
Heat up the pita on the stovetop. I use my gas stovetop to heat and char them a bit but you can heat them up in a skillet.
Thinly slice the vegan beef and heat a frying pan on medium-high heat- add a small splash of oil. Add the vegan beef and cook until lightly golden and browned about 3-5 minutes.
Spread the tzatziki sauce on the pita bread and top with thinly sliced vegan beef, veggies, fresh dill, and more tzatziki sauce. Serve and enjoy!
Tips & Tricks
I don’t know the science behind it but the vegan beef recipe used in this vegan gyro is best refrigerated overnight. So while it’s difficult, I highly recommend making this the night before and storing it in the fridge overnight.
Half a batch of vegan beef will make about 8 gyros- depending on how stuffed they are. I recommend only building the ones that you plan to serve and store the remaining ingredients separately. Use the remaining half to make vegan Reuben sandwiches or see the original blog post for more serving ideas.
Keep the ingredients separate. I would recommend storing all the ingredients separately and building them fresh as you plan to serve.
Substitutions & Additions
Vegan Beef: I have seen seasoned jackfruit, chickpeas, mushrooms, and soy curls for gyros but hands down- I think homemade vegan beef-style seitan is the best and most flavorful option.
Veggies: You can use any veggies you enjoy. Classic gyro toppings include red onion, cucumber, lettuce, and tomato but if you dislike one of those options- simply, leave it off.
Pita: You can use store-bought or homemade pita bread. I used a store-bought flatbread and it was delicious. Just be sure to heat it up before serving so it tastes fresh.
Tzatziki Sauce: I make a delicious homemade tzatziki sauce made from greek-style almond milk yogurt, lemon juice, garlic, and cucumber. If you don't want to make your own, trader joes has a very good store-bought one that happens to be vegan!
Storage & Reheating
Store all the ingredients separately and follow the instructions as stated in the recipe card.
Frequently Asked Questions
My homemade vegan beef recipe is made from gluten and it cannot be made gluten-free. You can substitute it with a gluten-free option like tofu, soy curls, chickpeas, jackfruit, or mushrooms but be sure to season it. You'll also want to find or make gluten-free pita bread.
Yes, it can be served immediately or stored in the fridge for 5 to 7 days. It tastes even better the next day because the flavors were able to marinate together.
More Vegan Recipes You’ll Love:
Vegan Seitan Gyro
- Make a batch of Vegan Beef. Please note that the vegan beef needs to sit overnight.
- Prep the tzatziki sauce and all the veggies. Chop the lettuce, thinly slice the red onion, dice the cucumbers, and slice the tomatoes.
- Heat up the pita on the stovetop. I use my gas stovetop to heat and char them a bit but you can heat them up in a skillet.
- Thinly slice the vegan beef and heat a frying pan on medium-high heat- add a small splash of oil. Add the vegan beef and cook until lightly golden and browned, about 3-5 minutes.
- Spread the tzatziki sauce on the pita bread and top with thinly sliced vegan beef, veggies, fresh dill, and more tzatziki sauce. Serve and enjoy!