It has been well over year since I have made Gyros and I can only delay in making them for the family for the sake of the blog for just so long: "Must make something new!" so goes my mantra.
For all the juicy details of what a Gyro is and my fascinating personal look into the Greek restaurants of Chicago-land, head over to last year's post.
This time around, however, I don't want to bore you with details, and instead only temp you with pictures.
I used the Simple Chicken Seitan Recipe, cooked for 4 hours as a roast instead of cutlets, and sliced it thin.
Yeah. Still totally great! If you haven't gone here, yet, it is time to book the trip.
olive oil, lemon, herbs: $1
yogurt, cucumber: $1.50
tomato, onion, lettuce: $1.50
Total to make 5 servings:
RECIPE UPDATE: this soup has been tested and revised and will be featured in the upcoming cookbook "Everyday Vegan Eats," by Zsu Dever.