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Sunday, November 4, 2012

Vegan French Dip Sandwich with Vegan Hush Puppies


To make the seitan for the sandwich:

  • 1 cup vital wheat gluten
  • 1/2 cup nutritional yeast flakes
  • 1 Tbsp chick pea flour
  • 1 Tea sp onion powder
  • 1 Tea sp garlic powder
  • 1/4 Tea sp white pepper
  • 1 Tbsp liquid aminos
  • 1 Tbsp vegetable oil
  • 3/4 cup water
Mix the dry ingredients together and then combine with the liquid ingredients. Work the dough kneading it for several minutes. Let rest for 10 minutes then flatten out into an 8x8 baking dish. Bake uncovered for 35 minutes at 350. Remove from oven and use a bread knife to cut thin slices. 


To make the the broth to use as a dipping sauce combine:
  • 8 cups waters
  • 1/3 cup liquid aminos
  • 1 white onion chopped
  • 2 celery stalks chopped
  • 1 carrot chopped
  • 2 cloves chopped garlic
  • 1/4 cup red wine
  • 1 bay leaf
  • dash of salt and pepper
Boil on stove top uncovered for one hour. Then strain the liquid and store for later use. 

To make the hush puppies:
  • 1/4 cup apple sauce
  • 2/3 cup soy milk
  • 1 1/4 cup corn meal
  • 1/2 cup flour
  • 1/2 Tea sp cayenne pepper
  • 1 Tbsp baking powder
  • 1 Tea sp sugar
  • 1/2 white onion finely chopped
  • oil for frying


Combine the ingredients and drop spoonfuls of dough into the heated oil. Fry the balls until brown. Remove from oil and lay on paper towels to absorb extra oil. 

To make the sauce for for the sandwich mix horseradish and vegenaise. 



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