To make the Seitan for the sandwich you need:
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tea sp chickpea flour
- 1 tea sp onion powder
- 1 tea sp garlic powder
- 1 tea sp chipotle seasoning
- 1 tea sp smoked paprika
- 1 tea sp cumin
- 1 tea sp vegetable bullion
- 3/4 cup water
- 1 tbsp liquid aminos
- 1 tbsp vegetable oil
Combine all the ingredients well. Flatten out the dough in an aluminum foil covered 8x8 baking dish and bake at 350 degrees for 35 minutes. After it has baked you can chop it up and combine with the guava sauce.
To make the Guava Sauce:
- 1 small white onion finely diced
- 1 clove garlic minced
- 1/2 a jalapeno pepper finely diced
- 1/2 cup guava paste
- 1/2 cup water
- 1/2 tbsp olive oil
Start by sauteing the onion in the oil. Then add the garlic and jalapeno. Add the guava paste and water. Keep stirring and the guava paste will start to dissolve into the water and the sauce will thicken. When the sauce has thickened you can add in the chopped seitan to fully coat it.
To make the Corn Relish to top the sandwich:
- 2 ears of corn
- 1/4 cup chopped cilantro
- 1/2 a jalapeno pepper finely diced
- Juice of 1 lime
This can be done while the seitan is baking. Cook the corn. We cooked our on the grill. Then cut the corn off the cob and mix with the cilantro, jalapeno, and lime juice.
We served our sandwich with a side of simple jicama and red cabbage slaw. Echoing the flavors of the sandwich we mixed it with cilantro, jalapeno, and lime juice.
