Greek-Style Pita Breads

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This is a pretty time-consuming recipe, but worth the effort! thanks to VegLite for the recipe. This recipe probably makes enough seitain for probably 4-5 pitas.

The Tzatziki:

2 c soy yoghurt
1 telegraph cucumber
1 tbsp white vinegar
1 tsp salt
3 cloves minced garlic
1/3 c oil

Strain the soy yoghurt through cheese cloth for an hour> Grate the cucumber, squeeze out the liquid and let it drain in a colander while the yoghurt is doing it’s thing. Then add everything to a bowl and mix well. Chill for an hour.

The Seitan:

1 c vital wheat gluten powder
2 tbsp chickpea flour
2 tbsp nutritional yeast
1 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp cumin
1 tsp salt

Mix all the above in a large bowl with a whisk.

1 c cold water
1 tsp no-chicken “better than bouillon”
3 cloves garlic minced
1 tbsp oil

Whisk the above ingredients together. Make a well in the middle of the dry ingredients, add the wet, mix with a spatula till combined. Knead with two hands for 15 mins, let it sit for 10, knewad for another minute, then cut into 3 roughly equal-sized pieces. Wrap each piece in foil. Place into a steamer basket over a pot of boiling water and steam for 30 mins. Let it cool, till it’s easy to handle and unwrap each piece and slice into thin strips, about 1/4″ thick.

1 small yellow onion
oil

Dice the onion. Heat a pan on medium and add the onion and seitan strips, and fry till brown.

Pita breads – heat in the oven till warm.
Vine-ripened tomatoes – slice and sprinkle with pepper.
Red onion – slice thinly.
Romaine lettuce – shred.

Stuff your pitas with seitan and the above ingredients, and add some of the tzatziki. Enjoy!

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