Sunday, October 18, 2009
Vegan MoFo Day 18: Seitan Cheesesteak
This will be a short post today. Andrew and I woke up late after a night at the Haunted Hoochie, and today we're trying to find a new gym to sign up with. We started actively running at the end of last winter and now that it's getting to be freezing cold again, we need to find a way to get our exercise on! So, hopefully we'll find a good place to go.
So, ths sandwich isn't exactly a cheesesteak. It's more like a seitan fillet with shallots, red peppers, and daiya cheese. Like a fancy cheesesteak. I've been trying to use the daiya cheese in different ways, and this so far has been my favorite. The daiya cheese has a lot more flavor than the FYH cheese I usually use, so it worked with with the spicy seitan fillets to compliment the heat. If you can't really handle spicy, I'd use less karen's hot wing sauce. That stuff is REALLY hot.
2 seitan fillets
2 shallots, sliced
1/4 of a red bell pepper, chopped
1 clove of garlic, minced
1/2 tbs olive oil
2 tbs karen's hot wing sauce
1 tbs flour
1 tbs creole seasoning
1 tbs vegetable oil
1/2 cup italian blend daiya cheese
4 pieces of ezekiel sesame bread
-- Marinade seitan in karen's hot wing sauce.
-- Sauteed shallots and peppers with garlic in a little olive oil until limp an tender.
-- Dredge fillets in flour and creole seasoning. Heat vegetable oil on medium high.
-- When heated, cook each side of the fillets until browned and crispy.
-- In the pan, on medium heat, top with the sauteed peppers, shallots, and daiya cheese. Cover with lid until cheese is melted.
-- Put on toasted ezekiel bread with a little ketchup or whatever you like to put on your sandwiches.