Mushroom Seitan Gyros with Greek Yogurt Tzatziki
It's incredibly warm and beautiful in Philly today, and of course, I've caught a cold. I'm also trying to pull myself together for a wedding this afternoon, and decided this post couldn't wait another minute. My timing isn't always logical, but these gyros have been waiting to make their debut for way too long. Robert made these in March... and as it sometimes happens I got quite busy with other recipes and just life in general. Finally, they are here.
A couple of months back we had lunch at Memphis Taproom, one of our favorite restaurants in Fishtown. They had a seitan gyro on the menu that was mind blowing. I love seitan to begin with, but this was incredible. It inspired Robert to make our own homemade variation on the gyros we'd had. Seitan is not the prettiest thing out there but I made it my mission to make it look as delicious as it tasted. By the time we finished the gyros we realized we hadn't planned for anything on the side. Luckily we happened to have a bag of Alexia sweet potato fries, and made a harissa mayo to dip those in.
Mushroom Seitan Gyros
2 pita, hand stretched
2 cups mushroom seitan, crumbled (recipe to follow)
1 cup cherry tomatoes, divided
1 head frisee lettuce, divided
2 tbs Greek Yogurt Tzatziki sauce (recipe to follow)
1/4 cup harissa mayonnaise (recipe to follow)
Warm a large skillet over medium high heat. Slice approximately 4-5 large slices off of mushroom seitan loaf and crumble with your hands. Heat mushroom seitan crumbles until very crispy and crunchy on the edges, about 10 minutes. To assemble gyros, spread 1 tbs of greek yogurt tzatziki onto pita. Top with seitan crumbles, cherry tomatoes and frisee lettuce.
12 oz mushrooms
1 small onion, roughly chopped
1 1/2 cup vita wheat gluten
3/4 cup water
1 tbs tamari soy sauce
3 tbs canola oil, divided
1 tbs garlic powder
1/2 tbs cumin
1/2 tbs rosemary
1/2 tbs oregano
1 tsp cayenne
salt and pepper
Preheat oven to 400°. Toss mushrooms with 1 tbs oil and a generous seasoning of salt and pepper. Roast for 12 minutes, flip and roast until very well browned and shriveled, about 12 additional minutes. Remove mushrooms and cool, reduce oven temperature to 325°. In a food processor, puree 3/4 of roasted mushrooms and onion, set aside.
In a large mixing bowl, mix to combine vital wheat gluten and spices. In a smaller, separate mixing bowl, combine water, tamari, remaining oil, and mushroom and onion puree. Once thoroughly mixed, pour over dry mixture, add in remaining 1/4 of roasted mushrooms and mix thoroughly to combine. As mixture comes together, it will become firm and slightly sticky like a dough.
Turn the mixture out onto a large sheet of aluminum foil and use your hands to roll into a log shape, about 8-10 inches long. Roll up with aluminum foil and bake on a baking sheet for 90 minutes. Remove from oven and let cool.
Greek Yogurt Tzatzki
1/2 cup greek yogurt
1/4 cup grated cucumber
1 tsp fresh mint
1 tsp dried oregano
salt and pepper
In a small bowl, stir to combine yogurt, cucumber, spices, and salt and pepper. Can be made up to 1 week ahead of time and stored in refrigerator.
1/2 cup olive oil mayonnaise
2 tbs harissa paste
In a small nonreactive bowl, mix together mayonnaise and Harissa paste.