Vegan Gyro Meat

This is hands down the best seitan i’ve ever had. In the past, I was never a huge fan of seitan’s flavor or texture. From store bought, to homemade, to having it in restaurants, I’ve had countless and countless versions. This is my absolute favorite. I could eat it every day of the week. It goes perfectly stuffed into a flatbread/pita with tzaziki sauce to make a gyro. It also makes delicious sandwhiches or wraps. It stores very well in the fridge, covered in broth, for 7-10 days. I like to make a batch in advance and slice off portions whenever i’d like to use it.

Makes about 1 pound


For Gyro Meat:

  • 1 C Vital Wheat Gluten
  • 3 Tbsp Nutritional Yeast
  • 1/2 C Vegetable Broth
  • 1/4 C Soy Sauce
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Olive OIl
  • 3 Garlic Cloves, (finely minced)
  • 1/2 Tsp Ground Rosemary
  • 1/4 Tsp Ground Thyme
  • 1/2 Tsp Oregano
  • 1/8 Tsp Black Pepper

For Simmering Broth:

  • 3 C Vegetable Broth
  • 3 C Water
  • 3 Tbsp Soy Sauce


  1. In a medium saucepan add all ingredients for simmering broth, and bring up to a boil.
  2.  Place vital wheat gluten, all dried spices, and nutritional yeast in a large bowl and stir together.
  3. In a medium bowl, whisk together vegetable broth, soy sauce, lemon juice, olive oil, and garlic.
  4. Add liquid ingredient mixture to the dry ingredient mixture and knead together 2-3 minutes, until you have a firm, elastic, dough.
  5. Divide dough into 3-4 equal pieces and roll into logs.  Let rest until your simmering broth is at a boil.
  6. Place dough into broth and turn heat down to a low simmer. (Make sure it doesn’t continue at a full boil or you’ll have tough seitan)
  7. Cover and let simmer for 45 mins. Turn heat off and let sit another 15 mins.
  8. Remove from broth, slice thinly (think deli meat thin), and use as desired. It’s delicious as is, but also great fried in a pan, with a little oil, on high heat. Maybe 30-45 seconds is all you need. This gives it a little browning and a crisp edge.
  9.  Enjoy!!!



    • Yes, definitely! I’ve frozen it without any noticeable change in texture or flavor. I’d recommend slicing first, so it thaws faster and more easily. Be careful to reheat it gently, as overcooking could change the texture and make it chewy.

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