An American classic, though not the most vegan name. The vegan zombie, who stands behind this amazing recipe, calls it “The No Killy Philly”. My husband (at the time the post was written), who is my best food critic, gave this his thumb up, ate two big baguettes and cant wait to have them again soon. When approved by him, it tells a lot! These are just freaks! We have decided to make a big batch for a family gettogether on Saturday an I am very excited about whether guests will like them.
Seitan is relatively time consuming, so it is smart to make it up front. I freaking love seitan and always have at least one “steak” in the fridge. Then it’s just cutting off what you need for whatever you want, whether it’s beef, bread slices with good toppings or these baguettes.
- A good piece of homemade “roast beef seitan”, cut into as thin slices as possible
- 1/2 large green pepper
- 1/2 onion
- Some spoons of good vegan cheese sauce (try our sweet potato nachos cheese dip for instance)
- Your favorite vegan mayo
- A little Tabasco if desired
- 3-4 breadrolls, not frozen
This is how you do it:
Cut the seitan pieces into strips. Cut the pepper into pieces and the onion into rings. Stir all in a frying pan with oil until the onion is a little soft, approx. 6-7 minutes. I like when the seitan is relatively well cooked.
Split the breadrolls almost through, so taht they still hang together. Heat them as directed on the package and let them cool down until you can touch them without burning your fingers. Grease them with vegan mayo and stuff it with seitan and vegetables.
Heat the cheese sauce if it’s cold (I often have some cheese sauce left overs in the fridge from pizza and such in the weekends, and for this kind of fast food it is freaking brilliant) and pour a few tablespoons over the sandwich. Top it with little Tabasco if you like it, I think it puts a definitive edge to the overall taste. Squeeze together as needed to make it fit between your jaws. Mmmm!