Wednesday, January 5, 2011

Vegan Philly Open-Faced Sandwich

I grew up outside of Philadelphia and still feel nostalgic for a Philly cheesesteak.  The rolls were soft with a hint of sourdough; the grease and cheese was gooey, yummy, warm.  At least, that is how I remember it nearly 20 years later.
One of my New Years' goals is to incorporate more vegan and raw meals into my vegetarian diet.  I'm lactose-intolerant, but can't seem to stay away from cheese.
Today's sandwich was an experiment, an idea explored that is far from perfect, yet still pretty tasty.  Normally I would have used cheese, but decided to make a vegan cheez sauce instead.

Vegan Philly Open-Faced Sandwich

One large slice of toast
1/3 cup bite-sized seitan
1 1/2 tsp. soy sauce
2 T beer
water, as needed
1/2 cup nutritional yeast flakes
3 slices tomato
1/2 large onion, sliced
1 clove garlic, minced

Saute onions in olive oil spray for 2 minutes in small sauce pan.  Add garlic and continue until onions are soft.  Add beer, nutritional yeast, and as much water as needed to make your sauce.  Cook for 1 minute and add the soy sauce and seitan.  Cook a few more minutes, letting the flavors blend.
Put toast on plate and place tomato on top.  Pour seitan cheez mixture over toast and tomato.  Bon Appetit!


  1. Wow~ I had one of those in Philly during the thanksgiving break in a bar famous for the huge selection of beer... I was so impressed by the presence of seitan in their menu!

  2. This was inspired by a friend of mine who had one @ the beach many years ago and I've been hooked ever since.
    I think that I went to the same bar- Monk's Cafe! Went there two years ago w/ my husband and also had their Philly seitan sub. I loved their roll but it was a little skimpy on the seitan.
    Beer is my other hobby and I would love to go back there:)