Our chopped challenge this week was to make a dish that made us forget that seitan is often used as a meat substitute. Battering the seitan in a cola batter gave depth and sweetness and pairing it with tomato sauce and mozzarella made us forget that this is usually for vegetarians. Chopped Basket Ingredient: Seitan
Heat the olive oil in a medium, heavy saucepan over medium heat until hot. Then stir in the garlic and 1/2 teaspoon each salt and pepper. Cook until golden, about 3 minutes. Stir in the tomatoes and simmer until thickened, about 10 minutes.
Preheat the oven to 350 degrees F.
Cut the seitan into 1/2-inch-thick slices. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and the cola in a bowl.
Heat the oil in a large, heavy skillet over medium-high heat until hot. Dip half of the seitan into the batter, letting the excess drip off, and add to the skillet. Brown, turning occasionally, about 5 minutes. Drain the seitan on paper towels. Repeat with the remaining seitan.
Divide the seitan among the rolls and top with the sauce. Divide the cheeses among the rolls. Place the rolls on a baking sheet and bake until the cheese is melted, about 5 minutes.