Seitan gyro bowl recipe

Ingredients

• 1 cup quinoa, rinsed well
• 1½ cups vegetable broth
• 1 garlic clove, crushed
• 1 teaspoon fresh or ½ teaspoon dried oregano
• ¼ teaspoon fresh or dried rosemary
• ¼ teaspoon sea salt
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 4 garlic cloves, minced
• 1 teaspoon fresh or dried rosemary
• 1 teaspoon fresh or dried oregano
• Sea salt and black pepper
• 1 pound Slow-Simmered Seitan or store-bought, cut into ½-inch strips

• 4 cups chopped vegetables (carrot, sweet potato, squash, green beans, etc.)
• 8 ounces kale, tough stems removed, chopped
• 1 teaspoon grapeseed oil
• Sea salt and black pepper
• ¼ cup thin-style tahini
• ¼ cup unsweetened plain vegan yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1 garlic clove

• 1 medium ripe tomato, coarsely chopped
• ½ small red onion, cut into paper-thin slices
• ½ teaspoon olive oil
• 2 pita breads, toasted and cut into small squares

Quinoa
1. Heat the quinoa, broth, garlic, oregano, rosemary, and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium-low heat, cover and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with fork before serving.
Marinade
2. Combine the oil, lemon juice, garlic, rosemary, oregano, and salt and pepper to taste in a medium bowl. Add the seitan and mix well. Set aside for 5 minutes. Heat a large skillet over medium heat, add the seitan and cook until golden brown, about 8 minutes, stirring as needed. Cook the seitan in batches to prevent crowding. Set aside.
Vegetables
3. Prepare a steamer basket in a large pot. Steam the hard vegetables (carrot, etc.) for 7 minutes before adding the softer vegetables (green beans, etc.). Continue steaming for 4 minutes and add the kale. Steam until all the vegetables are tender, about 5 more minutes. Drizzle the vegetables with the oil and season with salt and black pepper. Keep warm.
Sauce
4. Combine the tahini, yogurt, lemon juice, water, and garlic in a small blender. Blend until smooth. Taste and season with salt and pepper. Set aside.
Garnishes
5. Combine the tomato, onion and oil in a small bowl. Season with salt and pepper. Set aside. Serve the vegetables in bowls topped with the quinoa. Add seitan on top of the quinoa and garnish with the salad and toasted pita chips. Drizzle with the sauce.