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Vegan Philly Cheesesteak Sandwiches with Homemade Seitan
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Vegan Philly Cheese Steak Sandwiches with Homemade Seitan
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 

Take a walk on the wild side by making these Vegan Philly Cheesesteak Sandwiches with Homemade Seitan! You definitely won't regret it! 

Course: Main Course
Servings: 3 people
Ingredients
For the Philly Cheesesteak Sandwiches:
  • 1/2 green pepper (capsicum)
  • 1/2 red pepper (capsicum)
  • 1/2 brown onion
  • salt and pepper
  • olive oil
  • 170g seitan thinly sliced
  • 2 or 3 hot dog rolls
For the Cheese Sauce:
  • 1/2 cup vegan cheese grated
  • 1/4 cup plant based milk
  • 1/4 tsp turmeric (optional)
For the Seitan:
  • 1 cup vital wheat gluten
  • 1/4 cup besan flour
  • 1/4 cup nutritional yeast
  • 1/2 tsp sweet paprika
  • generous sprinkle of pepper
  • 1/2 tsp dried thyme
  • 1 Tbsp tomato paste
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 2 Tbsp soy sauce
  • 1/2 cup water
  • 1 litre water
  • 1 Tbsp stock
  • 1 tsp miso paste
  • 1 tsp liquid smoke
  • 2 cloves of garlic
  • 1 brown onion peeled and roughly chopped
Instructions
For the Seitan:

  1. Mix the vital wheat gluten, besan flour, nutritional yeast, paprika, pepper and thyme in a mixing bowl. 

  2. In a separate bowl mix together the tomato paste, olive oil, maple syrup, soy sauce and water. Gently pour this wet mixture into the dry mixture and make a dough.

  3. In a medium to large saucepan add the litre of water, the stock, miso, liquid smoke, garlic and onion. Bring to a gentle boil and then lower the seitan dough into the water. Simmer gently for 1 hour. 

  4. Once the seitan is cooked remove from the saucepan. You can strain the liquid and use it for another recipe if desired. Let it cool. Then store it in the fridge for up to a week.

For the Philly Cheesesteak Sandwiches:

  1. Fry the onions and peppers for 5 to 7 minutes or until getting soft.

  2. Add the seitan and a generous pinch of salt and pepper. Fry for a further 5 minutes or until slightly browned.

  3. Slice hotdog rolls lengthways and toast two or three hotdog rolls (the mixture makes enough for 3) under the grill for a few minutes. Then spread with a plant based butter. 

  4. In a small saucepan on medium heat whisk the vegan cheese, plant based milk and turmeric together.  Divide the cooked seitan mixture evenly between the rolls and top with the cheesy sauce. (alternatively you can use grated vegan cheese and put back under the grill until melted). Enjoy!