Just because we're both vegan now, doesn't mean that we still can't have a gyro. And I could sell this gyro at any Greek festival and no one would have any idea that it didn't contain meat and dairy. My husband couldn't believe how authentic the flavor and textures were and said that he could eat this every weekend. I made my own Greek-Gyro flavored seitan from scratch, but you can purchase whatever brand of seitan you like. I also made my own Tzatziki made with vegan sour cream, dill, mint, garlic, diced cucumber, red wine vinegar, lemon juice, olive oil, salt and pepper. For the bread, I went to a Middle Eastern market and purchased authentic pita, toasted it slightly and brushed it with olive oil before piling on all the ingredients.
Most gyros in Greece are topped with Lemon-Oregano fries (Patates Lemonates). I decided to serve my fries along side the pita which made it a little easier to eat.
Baked Lemon-Oregano Fries:
1 1/2-2 pounds medium sized Yukon gold or white potatoes, peeled and sliced into wedges. Make sure that you use boiling or waxy potatoes--not russets.
1 tbsp Greek dried oregano
Juice of two-three lemons
Greek extra virgin olive oil or another quality olive oil
Kosher salt and black pepper to taste
- Preheat oven to 400 degrees.
- Toss potatoes in olive oil, lemon juice, oregano, and salt and pepper and spread out evenly on a sheet pan with edges or a large casserole dish.
- Add enough filtered water to just cover the potatoes.
- Bake in the oven until all the liquid is evaporated.
- Drizzle with additional olive oil and bake until golden brown.
- Just before serving, squeeze with additional lemon juice and kosher salt if needed.