Ooh boy.  Could you tell me exactly what you did to make the seitan that way?  If I could give my husband a vegan gyro, life would be sweet!

I used the recipe for seitan in Vegan with a Vengeance but I substituted liquid smoke for the vegan worchestershire sauce and organic catsup for the tomato paste.  I also put a little more organic vegetable broth and low sodium soy sauce in it than VwaV calls for so it's not so dry when you bake it.  It should be sticky wet but still able to be formed into a roll shape. 

Coincendentally, a receipe enewsletter I subscribe to had a gyro recipe on Saturday.  I want to try this when I get more tahini.  I need to google "Sour Supreme" and figure out what that is, too.

The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick
Gyro
Type: Main Dish, Sandwich Serves: 4
Time to Prepare: 60 minutes
Ingredients
1 ½ cups of sliced gyro seitan (recipe follows)
1 cup of vital wheat gluten
¼ tsp. of salt
¼ cup of diced onion
1 clove of garlic, minced
1 tsp. of dried rosemary
1 tsp. of dried marjoram
½ tsp. of freshly ground black pepper
1 tbsp. of toasted sesame oil
1 tbsp. of tahini
1 tbsp. of soy sauce
¾ cup of water
¼ tsp. of ground fenugreek
¼ tsp. of salt
2 tsp. of olive oil
1 tomato, diced
1 cup of shredded lettuce
¼ cup of thinly sliced red onion
½ cup of tzatziki sauce (recipe follows)
¼ cup of plain soy yogurt
2 tbsp. of Sour Supreme
3 tbsp. of diced and peeled cucumber
¼ tsp. of minced fresh dill
4 pitas
Instructions
Blend the onion, garlic, rosemary, marjoram, pepper, toasted sesame oil, tahini, salt, and soy sauce
together.
Add the water to the blender and continue to blend the mix until smooth.
Combine this with the vital wheat gluten by hand until everything is thoroughly combined.
Oil a small baking dish and smash the gluten into the dish.
Cover the dish.
Bake it on 375 degrees for 35 minutes.
While it is baking, peel and dice the cucumber.
Blend this with the soy yogurt and Sour Supreme to make the tzatziki sauce.
Stir the dill into the sauce.
Dice the tomato, slice the onion, and shred the lettuce.
Once the gluten is done baking, slice it into thin strips.
On a medium heat, sauté the slice gluten in the oil, ground fenugreek, and salt.
Place a few slices of gluten in the middle of a pita, top it with the lettuce, tomatoes, and onion, and
then top it with the sauce.
Kitchen Equipment
Blender or Food Processor
Measuring Cup
Measuring Spoon
Baking Dish with Lid or Foil
Oven
Knife
Cutting Board
Saute Pan
Wooden Spatula
Presentation
This isn’t the type of food where presentation much matters. It’s
“street style” cuisine!
Time Management
Make sure to get the sauce made and the veggies cut while the gluten is baking. Otherwise, you’ll
spend an extra ten to fifteen minutes on the recipe.
Complementary Food and Drinks
Gyros are often served with fries.
Where to Shop
The vital wheat gluten can be found in bulk at Whole Foods and Central Market while Sprouts
has it packaged, though it is more expensive that way. The tahini can be purchased at the same
stores or at any Middle Eastern market, along with the pita bread. Plain soy yogurt should be
commonly available and the Sour Supreme will be available at the above listed stores.
How It Works
The onion and other ingredients are blended to form a paste to which the water is then added. It is
not blended with the water first because there are generally not enough ingredients for the blades
to catch and blend. If it is made into a paste first and then the water was added, it will turn out much
smoother. This forms the flavor base for the gluten. Tahini and sesame oil are added to the
gluten because the fat in them will make the gluten tender. It is then sautéed in fenugreek to give it
a deep, aromatic flavor.
Chef’s Notes
The thinner you can slice the gluten, the more authentic the sandwich will be!
Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1341.8 (335.4)
Calories from Fat 394.6 (98.7)
Fat 43.9g (11.0g)
Total Carbohydrates 158.5g (39.6g)
Dietary Fiber 12.9g (3.2g)
Sugars 9.4g (2.4g)
Protein 78.3g (19.6g)
Salt 3199mg (800mg)
Vitamin A 19% (4.8%)
Vitamin B6 16% (4%)
Vitamin C 53% (13.3%)
Calcium 41% (10.3%)
Iron 82% (20.5%)
Thiamin 73% (18.3%)
Riboflavin 36% (9%)
Niacin 54% (13.5%)
Folate 65% (16.3%)
Phosphorous 38% (9.5%)
Potassium 24% (6%)
Zinc 19% (4.8%)
Magnesium 24% (6%)
Copper 36% (9%)
Interesting Facts
Gyro is pronounced yee-ro.
A gyro is an American Greek invention much like the shawarma sandwiches served throughout the
Middle East.