Blue Plate Special - Hot Seitan Sandwich

 
1 recipe Basic Simmered Savory Seitan (a.k.a. Gluten)
1/3 cup tamari, soy sauce, or Bragg Liquid Aminos
1 - 1-inch piece of ginger, sliced
4 t. toasted sesame oil
1/8 t. freshly ground black pepper
1 recipe Portabello Mushroom Gravy
6 large rolls (or slices of whole grain bread)
Side Dish Suggestions: Oven-Baked Seasoned French Fries or mashed potatoes and cooked carrots and peas
 

Begin by preparing the Basic Simmered Savory Seitan (a.k.a. Gluten) according to the recipe instructions. Remove the pieces of seitan from the cooking liquid and immerse them in a bowl of ice water, which will "shock" them, and make the texture of the final product much firmer. Add the tamari, slices of ginger, toasted sesame oil, and black pepper to the seitan cooking liquid. Return the seitan pieces to the cooking liquid, cover, and simmer the seitan an additional 45 minutes. Remove the seitan pieces from the cooking liquid and set them a side to cool slightly. Using a very sharp knife, thinly slice the pieces of seitan, and set aside. Remove and discard the ginger slice, and reserve the seitan cooking liquid for use in making the Portabello Mushroom Gravy.

Prepare the Portabello Mushroom Gravy according to the recipe instructions. Prepare the side dish suggestions, if desired, of Oven-Baked Seasoned French Fries according to the recipe instructions, or mashed potatoes and cooked carrots and peas. To assemble the sandwiches: slice a large roll (or slices of whole grain bread) in half lengthwise (toast lightly, if desired). On the bottom part of the roll, place 2 oz. of the sliced seitan, ladle a little of the Portabello Mushroom Gravy over the top of the seitan, replace the top of the roll (or slice of whole grain bread), secure with toothpicks if desired, and cut each sandwich in half with a sharp knife. Transfer the sandwich to a plate and serve with sides of Oven-Baked Seasoned French Fries or mashed potatoes topped with a little additional Portabello Mushroom Gravy, if desired, and cooked carrots and peas for a diner or comfort food type of meal.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett