Vegan Gyro Loaf

1 1/2 cup white beans (it's a regular sized can, drained)
2 cups water
2 tbs olive oil
2 tsp salt
2 tsp paprika
1 tbsp onion flakes, dehydrated
1 large clove garlic
1/4 tsp turmeric
1 tbs oregano, ground
2 tsp fennel seed
1 tsp restaurant-type, coarsely ground black pepper
1 tsp soy sauce
2 tbs sumac (za'atar)
13 oz vital wheat gluten

Put all ingredients EXCEPT WHEAT GLUTEN and SUMAC in a large food processor; process until relatively smooth. Add wheat gluten, and process until dough is uniformly mixed. Remove dough from processor, and shape into a nine-inch log. Wrap this in a piece of baking parchment long enough to double-wrap and tie around it, tying the ends, also. A couple of ties around the middle can't hurt, either. Place in a bamboo steamer over a goodly amount of boiling water, and steam for an hour .

Remove from steam; unwrap, and sprinkle sumac all over the loaf. Wrap loosely, again, and place in a 350-degree oven for 50 minutes. Uncover, and finish baking for 10 more minutes. Allow to cool, and slice thinly. May be frozen.

I use a small half-pita for the sandwich; toasting it to make it pliable, I open it up and place the gyro loaf slices inside, tuck in 4 slices of the cucumbers from the tzatziki in amongst them, and dress with some of the sauce. Ta-da.

Again, questions? Comments? Exhortations? Feel free, and...keep coming back. It works, if you work it. So work it: you're worth it! God bless!

Serving Size: Makes one 40oz roll; roughly 13 3oz servings

Number of Servings: 13

Recipe submitted by SparkPeople user TA24JC.