December 17, 2013
Po’ Boy Sandwich
1/2 yellow onion, sliced
1 teaspoon vegan margarine or olive oil
1 tablespoon flour
1 cup (225ml) water (or the leftover flavoring liquid from the bake-and-simmer method if you're seasoning plain seitan—see Variations below*)
1/4 teaspoon salt (omit or reduce if sodium is a concern)
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
2 cups (450g) of seitan, sliced (or 2 large sliced portabello mushrooms)
1 cup (55g) of shredded lettuce
1 large tomato, sliced
Creole mustard (or use Dijon mustard instead)
1/4 cup (60g) of vegan mayo (optional)
12” to 14” loaf of French bread
Slice half a yellow onion as thin as you can.
Over medium high heat, sauté the onion in the margarine until it caramelizes (browns) thoroughly. Reduce the heat to medium and add the flour, stirring and cooking for about 2 minutes. Watch the flour to make sure it doesn't burn. Add the water and stir until the sauce thickens.
Add the salt, pepper, thyme, and optional ingredients; reduce the heat to medium-low, and cook this for about 5 minutes.
Cut the French bread in half to make two sandwiches. Cut each of the halves enough to fold the bread open, without slicing all the way through.
Fill the bread with the seitan, optional mayo, Creole mustard(or Dijon mustard), and gravy; then top each sandwich with the shredded lettuce and sliced tomato. Serve immediately.
- Optional: add 2 tablespoons red wine or 1 tablespoon of beef-style vegetarian bouillon to the water when making the gravy.
- *If you are using plain seitain, try the bake-and-simmer method to add a more authentic flavor. Combine the seitan plus the following ingredients in a small baking dish:
1/4 onion, chopped
1 stalk celery, sliced
1/2 green bell pepper, chopped
6 cloves garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon dry mustard
Enough water to cover
Give everything a stir, cover the dish, and bake it at 350 F (177 C) for about 1 hour. Remove the seitan from the liquid and veggies, and proceed with the sandwich assembly.
Recipe from Vegan Culinary Experience, July, 2013, by Chef Jason Wyrick.
Nutrition (per serving)
Fat 12 g
Total Carbohydrates 55 g
Dietary Fiber 6 g
Protein 58 g
Salt 774 mg