Here is a kinder, gentler version of gyros, the Greek meat-on-a-pita classic. Seitan makes a superb stand-in, and the shortcut creamy cucumber dressing gives the entire enterprise a refreshing zip. For heartier appetites, a serving would be two gyros; one is filling enough for moderate appetites or when other dishes will be served.

　　

Ingredients

4 or 8 servings

　　1 1/2 tablespoons olive oil

　　1 large onion, finely chopped

　　2 garlic cloves, minced

　　16 ounces seitan, thinly sliced

　　1/2 teaspoon dried oregano

　　1/2 teaspoon ground cumin

　　1 large cucumber, peeled

　　1/3 cup vegan ranch or creamy dill dressing, or more as needed

　　8 pita breads (preferably whole grain), regular or pocketless

　　1 1/2 cups thinly shredded dark green lettuce

　　3 medium plum tomatoes, thinly sliced, or more as needed

　　

Step 1

Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are just beginning to turn golden.

　　

Step 2

Add the seitan, oregano, and cumin. Raise the heat to medium and continue to sauté until the seitan is golden and crisp on most sides, then remove from the heat.

　　

Step 3

Quarter the cucumber lengthwise, cut away seeds if watery, and slice. In a small bowl, stir together the cucumber and dressing.

　　

Step 4

To assemble, place 1 or 2 pitas on individual serving plates. Arrange a little lettuce over each pita, followed by the seitan and the cucumber mixture. Arrange 3 slices or so of tomato down the center of each. Have everyone fold the pitas and eat out of hand.

　　

Menu Suggestions

Step 5

These are heavenly with Rosemary Roasted Potatoes with Black Olives (page 195). The gyros are also delicious with Fingerling Fries (page 194) or Sautéed Paprika Potatoes (page 207). Prepare a platter of bell peppers, baby carrots, and pickled beets to add color to the meal.

　　

Step 6

For a lighter meal, serve with steamed broccoli (or Steamed Broccoli with Cauliflower, page 204) or green beans instead of potatoes, but do include the raw vegetable platter.

　　

Step 7

Though I don’t have a recipe for gazpacho in this book, it’s easy to find one. This classic cold summer soup is a splendid companion to the gyros for a summer soup-and-sandwich meal.

　　

nutrition information

Step 8

(per gyro)

　　

Step 9

Calories: 311

　　

Step 10

Total Fat: 5g

　　

Step 11

Protein: 22g

　　

Step 12

Carbohydrates: 64g

　　

Step 13

Fiber: 7g

　　

Step 14

Sodium: 670mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).