Seitan – gyro kind

At once, both obscene and becoming, a gorgeous log of gyro seitan — only poorly, previously posted in passing, pictured with paltry preparation…  Pointedly, proper presentation petitioned presence.  Pretty phenomenal.

Greek Seitan Gyros. 

2 T sweet paprika
2 tsp sumac
2 tsp dried oregano
1 tsp sea salt
1 tsp curry powder
1 tsp cumin
1 tsp dried thyme
1 tsp fresh rosemary
½ tsp chili powder
½ tsp onion powder
½ tsp black pepper
½ tsp ground coriander
½ tsp ground cinnamon
½ tsp lemon pepper
2¼ cup vital wheat gluten
½ cup nutritional yeast
¼ cup garfava flour [garbanzo and fava bean flours]
2 T Bill’s Chik’Nish vegetarian seasoning

2¼ cup cold water
2 T soy sauce
2 T olive oil
8 cloves garlic, minced
½ yellow onion, finely diced
1 tsp fresh lemon zest

Preheat oven to 325 degrees.

Sauté onion and garlic in a drizzle of olive oil until softened. While that is cooking, mix the dry ingredients in a bowl and dry whisk to combine well. In a separate bowl, add the wet ingredients and the onions and garlic. Pour the wet into the dry and mix gently with your hands until all the dry ingredients are incorporated and you no longer see any dry patches of flour. Divide the dough into three.  Form three equal-sized logs out of the dough and place them, separately, upon a sheet of aluminum foil. Roll each into a cylinder and twist the ends to seal the tubes you’ve created.

Place in the oven for 60-90 minutes depending upon the consistency you prefer.  [I found that 90 minutes yielded a seitan that was soft and moist and, for H and I, texturally mimicked gyros.]  Allow to cool. Slice and sauté briefly in a pan with a drizzle of olive oil to heat through and crisp up the edges.


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