I made a Seitan Steak Sandwich with Creamy Mushroom Sauce. Searing the seitan and then basting it with au jus gives it a wonderful flavor. Topping it with the creamy mushroom sauce is spectacular. Serve it with a fluffy baked potato, and you've got yourself a compassionate meat-and-potatoes dinner.
I used fresh homemade almond milk for the sauce, but I am sure a store-bought vegan milk will work equally well. It is important to caramelize the mushrooms just enough to give them flavor, but not so much that they shrivel up into nothing but a pile of dried fungus.
I will be posting how I make my almond milk over the next few weeks because even though a lot of people say that it is easy and there is nothing much to it, except soaking some nuts, blending with water and then straining, I find there are a few nuances that are good to know.
On a personal note, my sister will be visiting us from Hungary this week. I haven't seen her for close to 30 years, so it should be an exciting week. I learned that she is also vegan. Imagine that! Three decades and a world apart and both of us live cruelty-free.
Because we live in San Diego, we'll be heading up to LA to dine on some kick-ass vegan food. I've not been to Crossroads, yet, and then there is Doomies, which I hear makes a great batch of vegan fried chicken. I've also heard through the grapevine that there is a vegan cheese shop in LA. I hope she'll have a good time in the states!
Seitan SteaK Sandwich with Creamy Mushroom Sauce
2 teaspoons fresh cracked black pepper
1 teaspoon sea salt
1 tablespoon olive oil, divided
¼ cup au jus (recipe below)
1 tablespoon olive oil
6 ounces crimini mushrooms, sliced
4 garlic cloves, minced
¼ cup sherry
¼ cup au jus (recipe below)
1 cup nondairy milk
4 hoagie rolls, split almost completely through
1.SteaK: Combine the black pepper and salt in a small container and set aside. Heat the oil in a medium skillet over medium-high heat. Add the seitan, topping each pieces with 1 tablespoon of the au jus and about a quarter of the seasoning mix. Cook until golden brown, about for 3 to 5 minutes. Flip the seitan, add more au jus and more seasoning mix. Cook for another 3 to 5 minutes. Drizzle the seitan with 1 teaspoon oil, flip and cook until lightly charred. Drizzle another teaspoon of oil and flip. Cook until the other side is lightly charred. Transfer the seitan to a work surface and cut into slices.
2. Mushrooms: Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, stirring only occasionally. Add the garlic and the remaining seasoning mix. Stir and cook until the garlic is fragrant, about 1 minute. Add the sherry and au jus and cook until almost evaporated. Add the milk and cook until the sauce is reduced by half. Taste and adjust seasoning.
3. Assembly: Toast the split hoagies. Divide the seitan among the hoagies and top with the mushroom sauce. Server.
1 cup vegetable broth
2 tablespoons vegan steak sauce (such as A-1)
1 tablespoon reduced-sodium tamari
¼ teaspoon dried parsley
⅛ teaspoon dried thyme
⅛ teaspoon oregano
⅛ teaspoon rosemary
Freshly ground black pepper, to taste
To make the au jus, combine the broth, steak sauce,tamari, thyme, oregano, rosemary, and black pepper in a small sauce pan over medium-high heat. Whisk well to combine. Bring to a boil, reduce to simmer, and cook until reduced by one-third, about 10 minutes. Keep warm until needed.
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