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.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of NoButcher, Las Vegas, NV
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