Make the fried "chicken" cutlets

• Add the drained chickpeas to a bowl and mash them with a fork or potato masher until fully crushed. They will leave little "skins" which is fine, just make sure not to leave any full beans intact.
• Add the olive oil, vegetable broth, soy sauce, wheat gluten, 1/3 cup breadcrumbs, poultry seasoning, and salt and pepper to the chickpeas. Stir to combine, then use your hands to kneed into a dough. This should take about 2-3 minutes and it will form a firm dough that holds together.
• Divide the dough into 8 roughly equal balls and flatten and elongate until you have a flat patty a bit bigger than your palm. You're going for a chicken cutlet/flattened chicken breast replacement here, if that helps with shaping. They should be about 1/2 inch thick.
• Set the cutlets aside and in one bowl, mix the flour, remaining panko breadcrumbs, poultry seasoning, and salt. In another bowl, mix together the Just Egg (if using) and plant based milk. Put the 2 cup of vegetable oil in a large fry pan on medium-high heat. You'll want to let it heat up for a few minutes – and will know its ready when the end of a wooden spoon or chopstick inserted in the oil creates small bubbles that float to the top. No bubbles, let the heat increase a bit. Loads of large and irregular bubbles, decrease the heat a bit.
• Once the oil is hot, take your cutlets and dip them one by one, first in the flour mixture, patting down to fully coat; then in the Just Egg/plant milk mixture, again covering the entire surface on both sides; then once again in the flour mixture so the outside is dry. I find it helpful to use one hand for moving the cutlet from the flour to the wet mixture then back again, and the other hand for coating with flour/grabbing the next cutlet. Or you can just rinse you hands between coatings. Put the coated cutlet immediately in the hot oil, where it should begin to bubble and fry immediately. If it doesn't start bubbling, your oil isn't hot enough which will result in a soggy outcome and likely your 'chicken' will stick to the bottom of the pan. Let the pan heat up before adding the next one.
• Cook the cutlets a few at a time, not crowding the pan, for 2-3 minutes per side or until a very dark golden brown. Remove from the oil and place on a drying rack with a cutting board or paper towel underneath to catch the oil for easier clean up. Once they have all cooked, set them aside while you prepare the lemon sauce and pasta.

Make the Lemon Sauce and Pasta

• Put a large pot of salted water on high heat to come to a boil – this will be for your pasta.
• While the pasta water is heating up, in a clean fry pan over medium heat, add your vegan butter. Once it's fully melted, add the sliced garlic and cook until they are aromatic and just starting to brown at the edges.
• Add the vegetable stock, sherry or white wine, and lemon juice to the butter and garlic, and let reduce by half to two-thirds over medium heat, stirring occasionally so the garlic doesn't burn. This should take about 10 minutes.
• While the sauce is cooking, and once the pasta water comes to a boil, add the linguine and cook until not-quite al dente (about 2-3 minutes less than the lowest end of the cooking time instructions on the package). Drain the pasta, and add to the sauce while it is still reducing. The pasta will finish cooking in the lemon sauce as it cooks down, and will help thicken the sauce slightly.
• Add the parsley and sliced whole lemon to the pasta and sauce, and toss to ensure the parsley is fully distributed.
• Finally add the fried "chicken" cutlets back on top of the pasta and sauce. Don't cover them in the sauce or flip them, or they will lose the crunch, fried texture, but you do want them to warm up and soak up a bit of the sauce from the bottom. Place remaining lemon slices on top of each cutlet.
• Serve the dish with 1-2 cutlets, about 2oz of pasta per person, and a spoonful of the sauce from the pan on top. Enjoy!

Make the Chickwheat Loaf

• Combine all of the ingredients in the chickwheat loaf except the vital wheat gluten and blend using a high speed blender until completely combined. It will be the consistency of a medium-thick batter.
• Pour the mixture into a bowl, being sure to scrape out the inside of the blender cup, and add the vital wheat gluten. Stir to combine, then use your hands to kneed the dough for ~2 minutes to fully combine. Let sit for about 10-15 minutes for the gluten to absorb.
• Take half of the chickwheat dough and put it in the bowl of your food processor and process for about 5-8 minutes. If you don't have a food processor, you can use the dough hook of a standing mixer but you won't get quite the same texture. You can't replace this with hand-kneeding – it won't get the same texture at all. While the dough is in the food processor or mixer, it will become very stretchy and stringy – you'll know it's almost ready when you see little 'strings' of the dough sticking to the sides of the food processor bowl. If your food processor is anything like mine, it will get quite hot, and because the dough gets so sticky, it will take a few minutes to scoop all of the dough out. Clear out your food processor, clean off the blade, then repeat with the second half of the dough (the only reason not to do them both together is it will be too much resistance and burn out most home food processors).
• Once you've fully processed both halves of the chickwheat dough, kneed them back together and pat into a roughly rectangular shape. Wrap the square very tightly in tin foil – I recommend using 4 or 5 layers. This will create additional pressure and texture when you cook it in the next step.
• Add two cups of water to your Instant Pot, or enough to cover the base but not reach the bottom of a trivet or stand. Place the foil-wrapped chickwheat dough on the trivet, then seal the Instant Pot.
• Set the pressure cooker on manual and cook for 120 minutes.
• Quick release the pressure, and remove the chickwheat loaf. The foil may have split as the loaf expanded – don't worry, it will still be fine. Let the loaf cool, then remove the foil. Once it's fully cooled to room temperature, you can use it immediately in the gyros, or put it in the fridge for up to 3 days. It makes enough to use in other recipes as well, so be sure to save the leftovers and check out other meals using chickwheat.

Make the Gyros

• Whisk together the Just Egg (or vegan milk if substituting) ,1 tbls of the vegetable oil and salt. Then take 1/2 of the chickwheat loaf, and slice into 1/4 inch thick strips. These are your 'lamb' strips so feel free to slice as you prefer. Add the sliced chickwheat loaf to the Just Egg, oil, and salt mix and toss to coat. Then add the cornstarch and toss again to give the slices an uneven coating.
• Heat the remaining oil (~1 tbls) in a fry pan, then add the coated chickwheat strips to the pan – try and avoid them touching if you can. You will likely have to cook in multiple batches. Cook for 3-4 minutes per side on medium heat. When they start to get a dark color, and a bit crispy on the outside, remove the strips and place on a plate or drying rack if you want to remove the excess oil.
• Once the chickwheat strips are all cooked, make your vegan tzatziki for the sandwiches. Grate the cucumber on a cheese grater, then fold the grated cucumber in a kitchen or paper towel and squeeze firmly to remove all of the excess liquid. Then add the shredded and drained cucumber to the vegan yogurt along with the juice of 1/2 lemon and stir to combine. Add salt and pepper to taste and set aside.
• Slice the red onion into very thin slices, and slice the tomato (it doesn't have to be nearly as thin). Chop the lettuce into small thin strips.
• Finally, prepare the gyros by warming the flatbread, pita, or tortilla for a 20-30 seconds in the microwave so it's easier to fold up, then layering first a thick layer of the tzatziki, then the sliced tomato, onion, and lettuce, and finally layering a very generous amount of the cooked chickwheat slices. Top with hot sauce of your choice, then roll up the gyro like a burrito with one end open. Enjoy!

• Make the preserved lemon relish. Remove the lemon peel and finely chop the remaining fruit. Finely dice the shallot, and finely chop the parsley. Mix the chopped lemon, shallot, and parsley with salt and pepper to taste and set aside.
• Cut the king oyster mushroom stems into large, scallop-sized pieces. Discard the caps or save them for a stock or separate dish. Using a paring knife, score a hatch pattern on both flat sides of the mushroom pieces.
• Place a large, salted pot of water on the stove to come to a boil. Place the vegan butter in a large sauté pan over a medium heat.
• Once the vegan butter is fully melted, put the mushrooms slices in the pan and sprinkle with salt and pepper. Let cook for 3-4 minutes per side or until golden brown and the scored lines are well-defined. Spoon the melted vegan butter over the mushrooms to baste them while cooking. Once they are fully browned on both sides, remove the pan from the heat and set aside while you cook the pasta.
• Prepare the linguine according to package instructions. Once cooked, remove and toss with the olive oil.
• Serve the dish by plating the pasta, placing a quarter of the cooked scallop mushrooms on top, then garnishing generously with the preserved lemon relish.