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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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!
ReplyDeleteThis was inspired by a friend of mine who had one @ the beach many years ago and I've been hooked ever since.
ReplyDeleteI 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:)