Saturday, June 25, 2011

Vegan Philly Faux "Cheese Steak" Sandwiches!

Hey Kids! So finally come the awesome recipe that first drove me to start this blog (blarg)! After months of waiting it is finally here! I dunno why it took me so long to make/post this...\(@_@\). Actually I got so excited about making this for my family that I forgot to add a crucial ingredient--Mushrooms! But this is just as good! Also about a week and a half after making this I was in Brooklyn, and I was a vegan sandwich shop which also had their own version of philly "cheese steak" sandwiches, but I shall be blarging about that later!
Sandwich is larger than it appears...~(^_^~)

  • 1 cup wheat gluten
  • 3/4 cup + 2 Tbsp cold water
  • 2 Tbsp soy sauce
  • 2 tsp Black Pepper
  • 2 tsp Oregano flakes
  • 2 tsp  Red Pepper flakes
  • 1 Tbsp Minced garlic
  • Other Spices you like!
Vegan Cheese Sauce:
  • 1 cup Cashews
  • 3 cloves of garlic
  • 3 small yellow onions
  • 2 bell peppers
  • 3/4 cup soy milk
  • 3 tbsp olive oil
  • 1/2 lb carton of mushrooms
  • Optional: 3 tbsp Nutritional yeast
I would start with the seitan since it takes a while to cook. First, separate the wet and dry ingredients in separate bowls. Mix the spices in with the wheat gluten, and the soy sauce with the water. Slowly mix in the wet ingredients with the dry ones while mixing with a spoon. Once the mixture starts to get doughy I would switch from using the mixing utensil to your hands. Once all the dry ingredients are mixed in, start kneading it. This will make it light and fluffy! Knead 5 to 10 times. Then let the dough rest for 5 min.
This looks small at first...but it gets bigger!
At this point there are two ways of finishing the seitan. You can either stretch/roll it into a log, wrap it in aluminum foil, and bake on 375o Fahrenheit for 90 minutes. Or you can break the dough into fist size blobs, put the blobs into cold vegetable broth in a pot, then bring everything to a boil for 60 minutes. In either case, make sure to leave plenty of space for the seitan to expand or else it'll become really dense. Once the seitan is cooked, slice it into thin pieces to your liking. (~^_^)~ I like to slice them into thin 1 1/2 by 1/8 to 1/4 inch slices.
Extra fluffy seitan!
You don’t have to use seitan, another good substitute is tempeh (which I think actually tastes better depending on what you marinate it with!). For the cheese sauce,throw a clove of garlic into a blender or food processor with cashews, soy milk, olive oil and nutritional yeast. Blend the mixture until it is nice and smooth.
It aint easy making cheeses...(well vegan ones)
Cut the peppers and onions into inch long strips and slice up your mushrooms (I forgot these when I made this! don't make my mistake!). Now we turn to the stove! Put about a table spoon of olive oil into a pan, and fry the garlic with the onions and peppers. If things are getting dry you can add some water so things don’t start to burn. Once the onions are cooked, at which point the onions will look translucent, put the cheese sauce and seitan and mix everything as well possible. Pssst! Your almost done!
Making me hungry!!!!!! ~(^o^~)
Now! You can get your favorite bread (toast it if you would like!) and slather the filling onto it and enjoy!
p.s. Remember the mushrooms...! or they will haunt you! \(@_@\)

Enjoy! ~(^_^~)


Anonymous said...

What quantity of spices go in the seitan? You mention water in the seitan but its not on the ingredients list. How much water? Also, you say not to forget the mushrooms but you seem to have forgotten them from the ingredients as well.

Ariel said...

Oops, should be all fixed now! Thanks for pointing that out!

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