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!












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