Seitan Gyros

Instructions

1. Heat the oil in a medium skillet.
2. Add the onion and saute over medium-low heat until translucent.
3. Add the garlic and continue to saute until both are just beginning to turn golden.
4. Add the seitan, oregano, and cumin.
5. Raise the heat to medium and continue to saute until the seitan is golden and crisp on most sides, then remove from the heat.
6. Quarter the cucumber lengthwise, cut away seeds if watery, and slice.
7. In a small bowl, stir together the cucumber and dressing.
8. To assemble, place 1 or 2 pitas on individual serving plates.
9. Arrange a little lettuce over each pita, followed by the seitan and the cucumber mixture.
10. Arrange 3 slices or so of tomato down the center of each.
11. Have everyone fold the pitas and eat out of hand.
12. These are heavenly with Rosemary Roasted Potatoes with Black Olives (page 195).
13. The gyros are also delicious with Fingerling Fries (page 194) or Sauteed Paprika Potatoes (page 207).
14. Prepare a platter of bell peppers, baby carrots, and pickled beets to add color to the meal.
15. 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.
16. Though I dont have a recipe for gazpacho in this book, its easy to find one.
17. This classic cold summer soup is a splendid companion to the gyros for a summer soup-and-sandwich meal.
18. (per gyro)
19. Calories: 311
20. Total Fat: 5g
21. Protein: 22g
22. Carbohydrates: 64g
23. Fiber: 7g
24. Sodium: 670mg