Use this flavorful meat substitute in a pita with onions, tomatoes, lettuce, and vegan tzatziki sauce.
It’s hard to find a good meatless option to stand in for traditional gyro meat. Lamb has a unique flavor and the seitan that’s typical used to make vegan gyro meat has a very different unique flavor. Seitan can be made to look a lot like traditional shaved gyro meat, but the flavor of vital wheat gluten takes some getting used to and can be distracting in even some of the most expertly made seitan. Falafels go great with gyro toppings in a pita. But that’s its own thing.
For gyro “meat,” I was looking for something fattier and more decadent. I didn’t want to taste seitan in every bite. Turns out that textured vegetable protein (TVP) marinated for 20 minutes or less in a broth of blended spices with a Mediterranean twist and sauteed in refined coconut oil fits the bill nicely. It can get a nice crisp on the outside while remining juicy with broth on the inside,
The “meat” alone is tasty, but without other layers of flavor it won’t fool anyone. While it won’t be the star, it packs a lot of protein and plays a convincing supporting role. I was surprised at how much it reminded me of a traditional gyro. Best I’ve had since becoming vegan.
Tzatziki sauce is important. I found a good vegan tzatziki sauce at Trader Joe’s. Otherwise, it’s not difficult to make a good tzatziki sauce with cashew cream and a few other simple ingredients. Try this Tzatziki Sauce (Vegan) recipe.
INGREDIENTS
- 1 cup textured vegetable protein (TVP)(I like using Amazing Chiles & Spices TVP)
- 1 tsp mushroom seasoning
- 1 tsp Marmite, Vegemite or vegetable bullion
- 1 cup water
- 1/2 tsp garlic
- 1/4 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1/8 tsp salt (optional)
- 1 tsp-1TBSP refined coconut oil
DIRECTIONS
- Add the textured vegetable protein (TVP) to a quart bowl.
- Boil a cup of water and add the Marmite, Vegemite or bullion to dissolve it.
- Add the broth to the TVP.
- Add the spices and mix them in
- Allow the TVP to sit in the broth for 15-20 minutes
- Heat a cast iron pan on the stove to medium high heat
- Add refined coconut oil. Add one tablespoon for best results. Less will work but won’t be as tasty.
- Add the “meat” while trying to leave leftover liquid behind in the bowl.
- Cook the “meat” until it is heated through and slightly brown.