Thursday, January 3, 2013

Vegan "Steak" Sandwich

This recipe is from Vegan Sandwiches Save The Day by Tamasin Noyes and Celine Steen.

Recipe: see page 99 of Vegan Sandwiches Save the Day.
This is the second seitan recipe I've made from Vegan Sandwiches Save the Day, and again I was worried about the outcome since my track record with seitan is awful. So I was pleasantly surprised this turned out so well.

This is actually two recipes from the book: the Moo-Free Seitan on page 180, and the Pittsburgh Steak Sandwich on page 99. There is a two-step process to making this seitan before you even get to assembling the sandwich, so the time-factor can be a little intimidating. First, the loaf of seitan is cooked in the oven or slow-cooker for a few hours, then it is cooled and sliced and the slices are baked in a broth.

During that second step the seitan absorbs the flavors of the broth, and a lot of the liquid evaporates. What's left are sandwich slices with intense flavors. I don't know if I would say it tastes like what I remember of steak, but it certainly has a meaty flavor. By itself, the slices were pretty good, though fairly salty. But it tastes much better in the sandwich where there are the additional flavors of the ciabbata rolls, tomato, lettuce, avocado and vegan mayonnaise.

It seems like a lot of work, but it tastes good, and the recipe makes 4 jumbo sandwiches.

In the book, there is a sidebar on this recipe that notes these can be a little messy, and I found that to be true. I've made this recipe twice and the ciabatta rolls fell apart on every sandwich.

(for seitan and cooking broth) vital wheat gluten, soy flour, nutritional yeast, onion powder, paprika, garlic powder, black pepper, vegetable broth, tamari, ketchup, liquid smoke, garlic, onion.

(for baking broth) vegetable broth, vegan red wine, balsamic vinegar, tamari, vegan Worcestershire sauce, salt, pepper

(for sandwiches) vegan mayonnaise, garlic, pepper, ciabatta rolls, lettuce, tomato, avocado