Vegetarian seitan gyros with rosemary and parsley

Ingredients for vegetarian seitan gyros with rosemary and parsley

  • 550 g Veggie Protein Bloc – Spelt
  • 250 ml Olive oil (Amanprana Verde Salud)
  • 4 Cloves of garlic
  • 1 Large onion
  • 2 tablespoons Paprika powder, hot
  • 1 teaspoon Paprika powder, sweet
  • 1 bunch Fresh basil
  • 1 tablespoon Red palm oil (Amanprana)
  • ½ bunch Parsley
  • 1 tablespoon Rosemary
  • 1 tablespoon Thyme
  • 1 teaspoon Chilli powder
  • 1 tablespoon Coconut blossom sugar (Amanprana Gula Java Brut)
  • ½ tablespoon Fleur de sel (Amanprana)

Preparation of vegetarian seitan gyros with rosemary and parsley

  1. Remove the seitan from the packaging and drain off the marinade.
  2. Cut the seitan into slices, as you would for meat-filled gyros, and place in a large bowl.
  3. Peel the garlic and onion and cut finely.
  4. Add to the bowl of seitan. Add the olive oil and spices and mix well by hand (preferably using disposable gloves), rubbing the ingredients into the seitan. Continue until the seitan has absorbed enough marinade.
  5. Chop the parsley and basil finely using a sharp knife and set aside.
  6. Heat up a tablespoon of oil in the pan and quickly fry the seitan in small portions. Carefully add the spices and rosemary to the gyros just before serving and let the flavour be absorbed.
  7. These vegetarian gyros can be served with various healthy side dishes, such as chips fried in coconut oil, salad or rice, or in a pita topped with soya tzatziki.

Gyros is a traditional Greek meal. While a shawarma is Middle Eastern and a doner is Turkish, the gyro is Greek.

It is often eaten as a fast food, but it is still exceptionally tasty. Gyros were originally made with pork, but this vegetarian version may be even tastier! Gyros resemble shawarmas, but different herbs and spices are used to make them. They are also often compared to the Turkish doner kebab, but these also use different herbs and the meat is cut differently. For these gyros we will be using seitan, making them vegan. The rosemary in these vegetarian gyros gives them a unique flavour and adds spice and aroma to your meal. Serve up these gyros and surprise your companions with a Greek meal with a twist.

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What fans say about Bertyn

Miki Duerinck & Kristin Leybaert

cooks of the vegetarian cookery studio and authors of 4 vegetarian cooking books, Ghent

“Even if we never manage to convert the world to the vast majority of meat replacements, one product remains decidedly hopeful: the Manitoba wheat and soy sauce-based, traditionally produced seitan manufactured by Bertyn. It brings together the two qualities required if you justifiably want to call a product a ‘meat replacement’: it is pure and natural and very tasty. It is on sale in health food shops, vacuum packed as seitan steak, seitan supreme or in ‘block form’. It is easy to prepare: the seitan is baked, steamed or cooked in a flash because it never requires lengthy cooking times. So from now on no restaurant has a valid excuse for not putting such a vegetarian dish on the menu.”