Sunday, November 18, 2007

Vegan Philly Cheese Steak

I made some beefy seitan today--it has a real "meaty" texture (if you are into that kind of thing), and is perfect for this meal. I ate a cheese steak at a vegan cafe in Philly on a research trip, and it was not anywhere as good as this. The seitan recipe comes from Bryanna Clark Grogan who posted it here.

- 2 and 1/4 c. vital wheat gluten powder
- 1/2 c. minute tapioca
- 1/2 c. granulated TVP
- 3 T. nutritional yeast flakes
- 1/2 tsp. onion powder
- 3/4 tsp. garlic powder

- 2 c. cold water
- 1/3 c. vegetarian stir fry sauce
- 2 T. soy sauce
- 1 T. vegan gravy browner, such as Kitchen Bouquet

- 6 c. very hot water
- 2 T. Marmite or other yeast extract
- 1/3 c. soy sauce
- 1/3 c. ketchup
- 2 T. gravy browner

1. Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. Let rest for about 1 hour, covered. You can make your Cooking Broth at this time and have it ready. Then knead it for 10 more minutes.
2. Cut into several pieces, then flatten those pieces with wet hands into "steaks." Cut into as many pieces as you like, as thin as you like (they should double in size and thickness).
3. Cook in a crock pot on low for 6-8 hours, turning once halfway through. Cool and use in whatever recipe you want.

For Vegan Philly Cheese Steaks
Makes 4 cheese steaks
1. Preheat broiler. Thinly slice half a sweet onion, and half a green pepper. Saute in 1 tsp of oil for 5-8 mins, until onion is golden brown. Remove from pan and set aside.
2. Thinly slice seitan steaks--about 4 cups worth. Saute in 2 tbsp of oil for 10 mins until deep brown and crispy. Mix in onion and green peppers.
3. Put 1/4 of the mixture on a sliced crusty sub roll. Top with a slice of Tofutti mozzarella cheese. Place under broiler for a few mins to melt the cheese and toast the bun.
4. Top with whatever suits your fancy and serve. I used sliced tomatoes and vegenaise.


SaraJane said...

Yum! I've always wanted to try one of those.

healthnut said...

That looks too good to be true! I used to love those pre-vegan but haven't had them since

Happy Herbivore said...

this photo plus the blueberry waffles is making my mouth water

VeggieGirl said...

what an authentic-looking philly "cheese"steak sandwich!! you should try the Follow Your Heart brand of "cheese" - it's delicious, it melts, and it's hydrogenated-oil free :0)

Vegan Dad said...

They don't sell Vegan Gourmet cheese here, so it's Tofutti or nothin'. The Tofutti they sell here in Canada is trans fat free--is that not the case in the U.S.?

Alexis said...

My mouth is watering! I really must stop putting off making seitan.

Elliott - 21st Century Dad said...

Found you through a Google Search for "seitan Philly cheese steak." I just made seitan for the first time tonight and my mind is already racing with the possibilities.

shauna said...

I'm so bummed out. I'm sure this has nothing to do with your recipe, but this is the second time I have tried to make seitan by the simmer method. The first time I tried, the seitan's texture was too spongy, I figured it was because the broth accidentally reached a boil instead of a simmer. Now I tried this recipe tonight and did everything except mix the dough with an electric mixer. I just checked it in my crock pot now and it looks even more spongy than the first time I tried to make seitan. Maybe I didn't knead it long enough? I kneaded it for 10 minutes each time. I've made yeast bread successfully, I don't know. I guess I will resort back to baking my seitan again unless if I can figure out my problem.

Vegan Dad said...

I'm not sure if kneading is really the answer. It is supposed to help develop the gluten, but my understanding is that the sponginess comes from boiling. The simmered tofu does tend to be spongier, and I usually just steam it these days. You also might try reducing the liquid in the dough.

Zom G. said...

Hi-o! I too found you looking for vegetarian cheesesteaks. I've been thinking about making seitan for awhile now and this recipe breaks it down nicely. What role does the granulated TVP play? Could I omit if I want to keep it (mostly) soy-free?