Vegan Gyro Meat

86eats.com

EvilNerdyBirdy

2 cups vital wheat gluten

20 oz can jackfruit in brine ( not in syrup)

8 oz (half block) super firm/high protein tofu (the kind in the vacuum sealed package with little liquid)

¼ cup corn or tapioca starch

¼ cup nutritional yeast

1 to 2 tablespoons no beef or vegetable Better than Bouillon, or similar bouillon paste or powder

1 tablespoon tomato paste

2 teaspoons vegan Worcestershire sauce

1 tablespoon neutral flavored oil, like canola or grapeseed ( can use water if oil free)

1 teaspoon apple cider vinegar

1 tablespoon dried parsley

2 tablespoons dried marjoram

1 to 2 tablespoons dried or fresh rosemary

2 teaspoons onion powder

2 to 3 teaspoons garlic powder

3 teaspoons celery salt

2 teaspoons black pepper

subheading: SIMMERING LIQUID:

4 cups water

1 tablespoon Better than Bouillon

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons dried parsley

2 tablespoons soy sauce

2 tablespoons corn or tapioca starch whisked in a ¼ cup of water.

subheading: DRY RUB:

1 to 2 teaspoons marjoram

2 teaspoons onion salt

1 to 2 teaspoons rosemary

1 teaspoon each black pepper and salt

a few teaspoons of oil or spray oil

subheading: TROUBLE SHOOTING THIS RECIPE:

I used high protein tofu in a vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipet as well. Add the water last, adding just enough to accomplish a firm dough. I used high protein tofu in a vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipet as well. Add the water last, adding just enough to accomplish a firm dough.

I do NOT hava a GLUTEN FREE suggestion for this recipe. It is a vital wheat gluten based recipe and I do not have a suitable replacement for the VWG.

If you find your turkey has A LOT OF LITTLE HOLES, and a more BREAD LIKE TEXTURE this can be caused from under kneading the dough, BUT more likely cooking the seitan at too high of a temperature, or for too long. Check your oven’s temperature with an oven thermometer. Your oven may just be cooking hotter than it registers. Also gas and electric ovens tend to cook differently. If you do not have an oven thermometer you can reduce the heat in your oven by 25 degrees, and keep the seitan covered for 60 minutes and open for 10-15. If you find your turkey has A LOT OF LITTLE HOLES, and a more BREAD LIKE TEXTURE this can be caused from under kneading the dough, BUT more likely cooking the seitan at too high of a temperature, or for too long. Check your oven’s temperature with an oven thermometer. Your oven may just be cooking hotter than it registers. Also gas and electric ovens tend to cook differently. If you do not have an oven thermometer you can reduce the heat in your oven by 25 degrees, and keep the seitan covered for 60 minutes and open for 10 to 15.

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