Submitted by Weavers Way Co-op, Philadelphia, PA 

“Philadelphia” comes from the Greek words phileo, meaning love, and adelphos, meaning brother. Our Philly Co-op friends pay tribute with a flavor-packed vegan gyro recipe. 

Makes 6 servings 

Dry Rub 

1 Tbsp granulated garlic 

1 Tbsp chili powder 

1 Tbsp oregano 

1 Tbsp black pepper 

1 Tbsp salt 

¼ tsp ginger 

¼ tsp allspice 

¼ tsp cloves 

¼ tsp nutmeg 

¼ tsp cardamom 


1 ½ lb seitan slices 

½ cup tamari 

½ cup olive oil 

Tomato-Onion Topping 

1 tsp olive oil 

2 Roma tomatoes, diced 

½ small red onion, diced 

½ tsp dry oregano 

Salt to taste 


½ English cucumber, finely diced 

2 cloves garlic, minced 

1 ½ cups vegan sour cream 

1 ½ Tbsp lemon juice 

½ Tbsp extra virgin olive oil 

¼ cup dill, chopped (or 2 Tbsp dried) 

1 Tbsp mint, chopped 

Salt and black pepper, to taste 

6 flatbreads, both sides rubbed with olive oil 

6 firm romaine lettuce leaves 

Preheat oven to 375°. Combine dry rub ingredients, set aside. Mix tamari and olive oil, toss with seitan to coat. Lay seitan on sheet pan, sprinkle with dry rub and bake 3 minutes.   

In pre-heated skillet over medium heat, briefly fry seitan on each side, using more oil as needed. Set aside.   

Whisk together sour cream, lemon juice, salt, black pepper, garlic and oil. Add cucumber and herbs. Cover, chill 2-3 hours. (Can make two days ahead and refrigerate.)  

Warm flatbread on gas burner of stove, about 10-15 seconds per side to get char marks, or in toaster oven.   

Just before assembling, combine ingredients of Tomato-Onion Topping in bowl until evenly coated in dressing.  

To assemble: For each flatbread, layer 6 slices of seitan, romaine, topping and tzatziki. 

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