5.0 – 1 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
11 hr 10 min |
| Active: |
50 min |
| Yield: |
1 serving |
Ingredients
- 3 tablespoons soy sauce
- 2 1/2 tablespoons olive oil
- 1 tablespoon marjoram
- 2 teaspoons oregano
- 1 1/2 teaspoons ground rosemary
- 1 teaspoon ground cumin
- 2 cups vital wheat gluten
- 2 tablespoons shiitake mushroom powder
- 2 tablespoons granulated onion powder
- 1 tablespoon dried minced onion
- 1 teaspoon ground black pepper
- 8 medium cloves garlic
- 1/2 cucumber
- 2 cups vegan mayonnaise
- 1/2 tablespoon dried dill
- 1/2 tablespoon lemon juice
- 2 tablespoons dried chives
- 2 tablespoons dried parsley
- 1 tablespoon granulated garlic
- 1/2 tablespoon salt
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon ground black pepper
- 1/2 cup dried basil
- 1/2 cup granulated garlic
- 1/2 cup oregano
- 1/2 cup salt
- 1/4 cup dill weed
- 1/4 cup marjoram
- 1/4 cup granulated onion
- 1/4 cup dried parsley
- 1/4 cup ground black pepper
- 2 tablespoons ground thyme
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 ciabatta roll
- 1 handful spring mix greens
- 3 tablespoons olive oil
- 2 slices cucumber
- 2 slices tomato
- 1 red onion, sliced
Instructions
- For the gyro nomeat: Preheat the oven to 350 degrees F.
- Put the soy sauce, olive oil, marjoram, oregano, rosemary, cumin and 2 cups water in a blender and process for 2 minutes on high. Put the vital wheat gluten, mushroom powder, onion powder, dried minced onion and black pepper in a bowl. Finely mince the garlic and add to the bowl. Pour the liquid from the blender into the bowl and mix together with your hands until everything is incorporated into a dough ball, about 1 minute. Wrap the dough in parchment paper. (Make sure the wrapping is loose and not too tight, since the dough will expand during baking.) Wrap in an additional layer of aluminum foil. Put the aluminum ball on a tray in the oven and bake for 1 hour 30 minutes. Let cool down, then refrigerate overnight for at least 8 hours. Unwrap and shave off thin layers of gyro nomeat with a knife.
- For the tzatziki sauce: Puree the cucumber in a food processor. Put the vegan mayonnaise, dill, lemon juice, chives, parsley, granulated garlic, salt, vinegar and pepper in a bowl. Add the cucumber puree and incorporate everything with a whisk.
- For the Greek spice mix: Mix together the basil, granulated garlic, oregano, salt, dill weed, marjoram, granulated onion, dried parsley, pepper, thyme, cinnamon and nutmeg in a bowl with a whisk.
- For the Greek sandwich: Cut open the ciabatta roll. Put the spring mix on the bottom layer of the roll. Fry 1 cup of gyro nomeat with the olive oil and 2 teaspoons Greek spice mix until slightly brown. Put the nomeat on the spring mix. Drizzle 1/2 cup tzatziki sauce on top. Garnish with the cucumbers, tomatoes and a few pieces of red onion.
