There is a dual inspiration for this Beefless Stew. First, Miyoko Schinner’s unsteak recipe begged me to make it into a stew and second, Ethan’s Bubby. We were going to make dinner for her birthday and as it was February in Albany, NY, we wanted something hearty, like Beefless Stew.
Everytime I make fried seitan, I always make more than necessary for the immediate meal just so I can have these sandwiches the next day. Sometimes, I will even make the seitan for the sole purpose of making these. This is my veganized verison of the standard deli chicken cutlet sandwich. Even omnivores love this sandwich. Is it truly a bahn-mi? Well, as I don’t use a baguette, I suppose it isn’t. But that doesn’t really matter. Crispy seitan, pickled cucumbers and carrots, ciabatta bread and a hoisin spread all combine in a symphony of flavors and textures to make one amazing sandwich. In any event, here is my recipe for a Seitan Bahn-Mi Sandwich. Prep Time: 10 Minutes Cooking Time: 5 minutes Servings: 6 sandwiches Ingredients: 1 recipe fried seitan 1 recipe pickled cucumbers and carrots 2 green onions sliced into long thin strips, white and light green parts only
Here is my take on an Italian classic. This is one of my favorite dishes to make. I will even eat the left overs cold for breakfast. I cannot stress how much I love this. This dish never fails to impress. I can almost guarantee that this will become one of your “go to” dishes for company or special occasions. One of the great things about this dish is you can actually make it ahead of time and toss it all together at the last minute before serving. I will rarely specify an individual brand to use in any of my recipes unless I think that specific brand is uniquely the best. This is one of those times. This recipe practically screams for Ray’s Wheat Meat. If you cannot find Ray’s, use your favorite seitan, but I encourage you to try an find Ray’s. If you make your own seitan,