Italian "Beef" Sandwiches with Au Jus
Beef style seitan:
2 cups vital wheat gluten
1/2 cup nutritional yeast flakes
2 tablespoons basil
2 tablespoons oregano
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon salt and black pepper
1/2 (14 ounce) firm tofu package
1 tablespoon tomato paste
1 cup vegetarian "beef" broth
1/4 cup soy sauce
2 tablespoons olive oil Au jus:
2 cups water
2 cups vegetarian "beef" broth
2 tablespoons oregano
1 tablespoon thyme
1/2 teaspoon black pepper
1 teaspoon tobasco
8 cloves garlic, sliced
2 tablespoons vegan Worcestershire sauce
salt, to taste
1 (16 ounce) jar pepperoncini juice
8 pepperoncini, sliced
2 tablespoons basil
1 (12 ounce) bottle ale beer Sandwich assembly:
5-6 french rolls, halved lengthwise
2-3 teaspoons homemade giardiniera pepper mix (see my recipe here: http://vegweb.com/index.php?topic=39736.0)
1 pepperoncini, sliced
1. For seitan, mix dry ingredients in a bowl. Blend tofu and other wet ingredients in blender or food processor until tofu is smooth. Put wet ingredients into the dry ingredients bowl. Mix well.
2. Roll seitan into a log that is 2 1/2-3" wide. Loosely roll foil around the seitan log and twist both ends like a tootsie roll, and set aside. To prepare au jus, add all au jus ingredients together in a medium pot.
3. Place seitan in pot with au jus. Have something holding it from the bottom so it is not touching the broth (ex: a deep cookie cutter). Steam for 1 hour. While seitan is steaming, the au jus is cooking.
4. When done steaming, take out of pot, allow to cool. When cool, slice thinly like deli meat. For sandwich, dip the bread in au jus, if desired. Add a heaping pile of au jus soaked sliced seitan. Top with giardiniera and pepperoncini.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/04/italian-beef-sandwiches-with-homem...
SO HOW'D IT GO?
Omgah, this was the first time I ever made seitan. At first, the smell of all the herbs were so overwhelming because I don't usually use them. I left out some things for the au jus and I guess I didn't have enough liquid so it ended up evaporating and burned the herbs LOL but I've been eating this a few times a day for 4 days! The only bad thing is that, it's the only thing I want to eat! With some french or italian bread, it's very addicting. I need to slow down on the seitan and the bread hehe. And the recipe says 5-6 servings? I had about 16! But I absolutely loved it and definitely will be making this again! (:
tasty stuff! i really liked the texture a lot, although my guy thought it to be a bit too dense. but we both agreed the flavor was great, and loved the au jus!
From an ex-Chicagoan, very tasty! My seitan looks a little lighter than yours, and I had some trouble cutting nice, thin slices. If only I had some hot giardiniera!
I also added about a tablespoon of fennel seeds to the broth because I love that taste and aroma in an italian beef broth.
I post recreation pictures up on my blog's FB and Flickr if you do try it out.
I was going to try it as Italian beef but i did'nt have enough of the broth stuff. but i my next goal was to follow your recipe and mak some good sammys
I post recreation pictures up on my blog's FB and Flickr if you do try it out.
This is by far one of the best seitan recipes I have ever tried. I used it as a roast though not for sandwiches, I changed the broth and added carrots and potatoes I posted the recipe and of course gave you credit for the seitan recipe. good call on this by the way
I'm definitely going to make this! Will post results. Thanks for the recipe!