The Club Sandwich
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
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.
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 poundsTempeh Bacon:
1/4 cup maple crystals
2 tablespoons sea salt
1 1/2 (8-ounce) packages soy tempeh
2 tablespoons canola oil
Special equipment: stovetop smoker and a very sharp large knife
Mix the maple crystals and salt on a large plate. Dip the tempeh into water,
then into the maple mixture, turning to coat both sides evenly. Wrap the
tempeh pieces with plastic wrap and place them on a small baking sheet (such
as one used for a toaster oven). Place a small baking dish atop the tempeh.
Weigh the baking dish down with about 3 pounds of weight, such as with 2
(28-ounce) cans of tomatoes. Refrigerate at least 1 day and up to 2 days.
Prepare a stovetop smoker according to the manufacturer's instructions. Smoke the tempeh over medium heat for 40 minutes, or until it is golden brown. Cool the tempeh.
Preheat the oven to 350 degrees F.
Line 2 heavy large baking sheets with aluminum foil. Lightly coat the foil with 2 teaspoons of oil. Using a very sharp large knife, cut the tempeh lengthwise into 1/8-inch-thick strips. Arrange the tempeh strips in a single layer over the prepared baking sheets. Brush 2 teaspoons of oil over the tempeh strips. Bake the tempeh strips for 20 minutes, turning the strips after 10 minutes and brushing them with the remaining 2 teaspoons oil, or until they are crisp and golden brown.
The tempeh bacon will keep for 1 week. Cool it to room temperature, then store it in an airtight container at room temperature.
Yield: approximately 4 dozen strips
Recipe courtesy Ann Gentry, Real Food Daily