Seasoning advice for seitan to replicate gyro meat I am looking for a seasoning recipe to flavor seitan so that it tastes like gyro.

I have tried products on the market but all have been disappointing. The most successful recipe I have tried is the vegan gyro at the Chicago Diner in Chicago.

Has anyone made this? Any tips on how to get that salty savory depth of flavor?
Bury it in bread. A meat-substitute burger or kebab meat that has obvious textural or flavor flaws when served bare will often appear near perfect in a pita or bun. Also, you can keep a lot of oil/sauce on it that way, which carries seasonings and juicyness.

Start with baked seitan, made from vital wheat gluten (and 10-20% of another protein flour like lentil or chickpea optimally), and season both in the dough and when sauteing the cut up seitan later - experiment with which seasoning is best added at which time.

Try strong soy sauces (eg chinese light), cumin, smoked salt and/or smoked paprika, sugar, nutritional yeast/msg, flavorful chile pepper powders (eg turkish chile flakes - not just cayenne pepper powder!), garlic, onion. Also add something acidic, eg sumach or lemon.