Seitan Gyro Bowl & Tofu Tzatziki

Since I have a lot of time on my hands, being mostly stuck indoors these days, I’ve developed quite the fascination with seitan. You can make all manner of vegan proteins from sausages to steaks, ribs, burgers and patties. If you have a proper spice rack, worthy of a grown up vegan, you won’t have to worry about a thing.

There are tons of seitan recipes online and you can switch up the seasoning to get whatever type of cuisine you prefer.

The seitan recipe I use is pretty simple: 30 grams of gluten flour, 7 grams nutritional yeast, herbs & spices as desired, oil and water. Mix dry ingredients first and taste, add more seasoning as needed. Then mix in wet and shape into whatever food you want. Wrap it in foil and simmer for 45 minutes and that is it.

Now, the rest of the bowl is even easier. Sauteed oyster mushrooms, bell peppers and onion with Greek or Mediterranean seasoning if you want to achieve that classic gyro flavor. Add a grain like rice or bulgur and you’re good to go!

And we can forget the famous cucumber yogurt sauce known as tzatziki sauce. The market was out of my favorite veggiegurt last week so I had to improvise and I did, using left over tofu in brine. I took the tofu, mint, lemon zest and juice, parsley and basil to make a cooling agent, though it wasn’t spicy so cooling wasn’t quite the goal just…flavor.

You can skip this sauce if you want or you can enhance the spice so you can truly enjoy it properly.

This is by no means an authentic dish, but it’s no secret that I can turn pretty much any cuisine into a Buddha bowl!

What’s your favorite Buddha Bowl?

Mushroom Gyro Bowl & Vegan Yogurt Sauce

One of my favorite things to eat as a teenager was a gyro. There was this great little shop within walking distance of our house that sold fried catfish, barbecue chicken and gyros…mostly. Or maybe that’s all I remember because that’s mostly what I ordered.

Every. Single. Time.

Recently I was watching a cooking show that featured different takes on the gyro and I was inspired. So I went to my own personal favorite vegan meat replacement. Mushrooms.

Sure, I like seitan and tofu and even lupine, but nothing is as tasty or as versatile as mushrooms. And best of all, they only require strategic cuts and proper seasoning.

Before you get worried that this is a time heavy dish, don’t. There are just four components and they are all SUPER easy.

The first thing is the rice and I used a basic basmati because its one of my favorites. Follow the instructions and voila, done.

Next you need to tackle the mushrooms because they’re going to take a bit of time to get crispy and even if you don’t want them crispy, you don’t want them mushy. Clean and trim the mushrooms, slicing them fairly thick so you get 3 to 4 slices per crimini mushroom.

Now you’re ready for the spice mixture:


Garlic granules



All spice

Smoky paprika

Spicy Paprika



Salt & pepper

Jerk Seasoning (pinch)

Cook the mushrooms as desired. I like to cook them on high heat for a minute or two so they water cooks out and then I cover them to get ALL the water out…well most of it. Then I uncover and let the water evaporate before I add oil and then onions so they all crisp up together. It takes about 15 to 20 minutes, depending on how patient you are.

Once the onions and mushrooms have reached desired done-ness, you’re just about ready.

Grab a handful of lettuce, about 50 grams, one juicy tomato and a few olives. Thin slice the lettuce, dice the tomatoes and rough chop the olives. Add them into a small dish with salt, pepper and a dash of balsamic vinegar.

It may seem like an unnecessary step but this little salad is a few fresh veggies for the day plus it adds the perfect amount of freshness to the vegan gyro bowl.

You can’t have a gyro without tzatziki sauce, at least I can’t.

And this is an easy sauce to make that is always worth it, especially if you have a blended spice household. I like it spicy and he doesn’t but when there’s a yogurt-dill-cucumber-mint sauce around, I can make it a little spicier.

Layer it from the bottom: Rice, Mushrooms, Salad, Tzatziki.