1/2 cup whole-wheat pastry flour

3/4 teaspoon arrowroot

1/2 teaspoon dried sage

1/2 teaspoon sea salt

1/4 teaspoon dried thyme

1/8 teaspoon freshly ground black pepper

1/16 teaspoon baking powder

1/2 cup plain soy milk

1 1/4 pounds Chicken-style Seitan Dough, recipe follows

2 cups panko crumbs

Canola oil, for frying

3/4 cup veganaise (vegan mayonnaise)

12 slices sourdough bread, toasted

12 slices Tempeh Bacon, recipe follows

1 firm but ripe avocado, peeled, pitted, and sliced

1 large tomato, sliced

4 romaine lettuce leaves

Whisk the flour, arrowroot, sage, salt, thyme, pepper, and baking powder in

a large bowl to blend. Whisk in the soy milk to form a smooth thin batter.

Cut the Seitan Dough into 4-inch squares that are 1/3 to 1/2-inch thick. Dip

the seitan squares into the batter to coat completely, then dip into the

panko crumbs to coat. Arrange the coated seitan squares on a baking sheet.

Cover and refrigerate at least 1 hour and up to 1 day.

Heat 1/2-inch of oil in a large frying pan over medium-high heat. Add the

coated seitan squares and fry for 1 1/2 minutes on each side, or until

heated through, crisp and golden brown. Using a metal spatula, transfer the

seitan squares to a paper towel-lined plate to absorb any excess oil.

Spread the veganaise over 1 side of each slice of toasted bread. Top 6

toasted bread slices with the fried seitan, bacon, avocado, tomato, and

lettuce. Top each with a second slice of toasted bread, veganaise side down.

Cut the sandwiches in half and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Chicken-style Seitan:

1 tablespoon canola oil, plus more for pan, plus 1/2 cup canola oil

2/3 cup chopped onion

1 tablespoon minced garlic

3 1/2 cups gluten flour

1 cup garbanzo flour

2/3 cup nutritional yeast

1 1/2 teaspoons sea salt

1 3/4 cups freshly cooked cannellini beans, see Cook's note*

1/3 cup tamari

3 cups water

*Cook's Note: If your blender isn't large enough to hold all of the water called for in this recipe, add just enough of it to create a smooth and creamy bean puree, then stir the remaining water into the puree in a large bowl. You can substitute canned organic white beans for the freshly cooked cannellini beans, if desired. After draining, a 15-ounce can will yield 1 3/4 cups of beans.

Preheat the oven to 350 degrees F.

Line an 8-inch square baking pan with 2-inch-high sides with parchment paper. Lightly oil the parchment paper. Heat 1 tablespoon oil in a heavy skillet over medium heat. Add the onion and garlic and saute for 5 minutes, or until tender. Set aside to cool.

Stir the gluten flour, garbanzo flour, nutritional yeast, and salt in a large bowl to blend. Puree the beans, 1/2 cup canola oil, tamari, and sauteed onion mixture in a blender until smooth, adding some of the water to create a smooth and creamy consistency. Whisk the bean puree and the remaining water in another large bowl to blend. Quickly stir the bean mixture into the flour mixture until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil.

Place the pan of Seitan Dough in a larger roasting pan. Add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, adding more water to the roasting pan if necessary, or until the seitan is firm on top. Cool the seitan to room temperature. Quarter the seitan into 4 equal (1-pound each) squares.

The seitan will keep for 2 days, covered and refrigerated. Wrap the seitan squares separately in plastic wrap, then enclose them in a resealable plastic bag and freeze them up to 1 week, if desired.

Yield: 4 1/2 pounds

Tempeh Bacon:

1/4 cup maple crystals

2 tablespoons sea salt

1 1/2 (8-ounce) packages soy tempeh

2 tablespoons canola oil