American Vegan Kitchen
Last Night's Menu: Greek Town Gyros with Tzatzika Sauce & Midtown Greek Salad
This was the second seitan recipe that we've made. I made the first one in the slow cooker, which was so easy. I was a little worried about this recipe, because it needed to steam. Either I'm a seitan pro or I'm just really good at following recipes, but this turned out (what I believe to be) perfectly! We were both amazed by the flavor. It's been a few years since I've had a gyro, but the flavor and even the texture were exactly what I remember. AND the seitan was maybe even a little better than what I remember, because it didn't come from a twirling spindle of meat.
Okay, enough about that... this meal was a BIG winner. It was amazing. It was everything I expected. Again, I can't say enough good things about it. It was also a quiet meal, with a few mmm's and yum's, because that's about all we could say in between monster big bites. I really liked how the seitan turned out from slicing and pan frying. The sauce made it a sloppy mess, which is exactly my kind of sandwich. I ate two big pitas full of seitan, veggies and sauce AND a salad... I couldn't resist the second one. The recipe says this serves four, but I think the amount of seitan, depending how thinly you slice it, can serve twice that. Just chop lots of veggies.
We managed to save enough of the seitan for leftover Greek Salads tonight, which I'm pretty excited about!