Unphilly Recipe

Make the dough

In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika and black pepper. In a separate bowl combine soy sauce, water and 1 tablespoon olive oil. Pour wet into dry and stir until it forms a shaggy dough. Knead in the bowl for 2–3 minutes until cohesive and slightly springy.

Shape and rest

Form the dough into a flat log about 8 inches long and 2 inches thick. Let it rest 10 minutes while you prepare the simmering broth; this helps relax the gluten.

In a deep pot bring the vegetable broth, 2 tablespoons soy sauce, smashed garlic and bay leaf to a gentle simmer. Reduce heat to low so the broth is barely steaming. Carefully place the seitan log into the pot. Cover and simmer gently for 45 minutes, turning the log once halfway through to ensure even cooking. Avoid a rolling boil to prevent a spongy texture. After 45 minutes turn off heat and let seitan cool in broth for 20 minutes for extra flavor.

Remove seitan from broth and let rest on a cutting board until cool enough to slice (10–15 minutes). Using a sharp knife, thinly slice the seitan into deli-style slices (about 1/8–1/4 inch thick).

Prepare vegetables

While seitan simmers, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced onion and sauté 3–4 minutes until starting to brown. Add sliced mushrooms and red pepper strips. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue to cook, stirring occasionally, until vegetables are caramelized and tender, about 8–10 minutes. Transfer vegetables to a plate and keep warm.

Grill seitan slices

In the same skillet, add a little more oil if needed and heat over medium-high. Add seitan slices in a single layer (work in batches if necessary) and sear 1.5–2 minutes per side until nicely browned and edges crisp slightly. Remove to a plate and keep warm with the vegetables.

Prepare mayo

In a small bowl mix vegan mayonnaise with 1 teaspoon lemon juice (optional) and a dash of hot sauce or mustard if using. Taste and adjust seasoning.

Slice rolls or bread and, if desired, spread vegan butter or oil on cut sides. Toast in a skillet or under a broiler until golden and warm.

Spread a generous layer of prepared vegan mayo on both sides of the bread. On the bottom half layer lettuce leaves, a few tomato slices, a stack of grilled seitan slices, then the caramelized onions, mushrooms and red pepper strips. Add any extra hot sauce or mustard to taste. Top with the other bread half.

Slice sandwich in half and serve immediately, with love.