The Club Sandwich
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
62
Spice
38
Sweetness
52
Sourness
33
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1 cup
Whole Wheat Pastry Flour3 tsp
Arrowroot1 tsp
Dried Sage2 tbsps
Sea Salt1 tsp
Dried Thyme1 tsp
Baking Powder2 cups
Panko (crumbs)2 tbsps
Canola Oil1 large
Tomato (sliced)2 cup
Onion (chopped)1 tbsp
Garlic (minced)2 cup
Nutritional Yeast1 cup
Tamari3 cups
WaterDirections:
1
Special equipment: stovetop smoker and a very sharp large knife Whisk the flour, arrowroot, sage, salt, thyme, pepper, and baking powder in a large bowl to blend
2
Whisk in the soy milk to form a smooth thin batter
3
Cut the Seitan Dough into 4-inch squares that are 1/3 to 1/2-inch thick
4
Dip the seitan squares into the batter to coat completely, then dip into the panko crumbs to coat
5
Arrange the coated seitan squares on a baking sheet
6
Cover and refrigerate at least 1 hour and up to 1 day
7
Heat 1/2-inch of oil in a large frying pan over medium-high heat
8
Add the coated seitan squares and fry for 1 1/2 minutes on each side, or until heated through, crisp and golden brown
9
Using a metal spatula, transfer the seitan squares to a paper towel-lined plate to absorb any excess oil
10
Spread the veganaise over 1 side of each slice of toasted bread
11
Top 6 toasted bread slices with the fried seitan, bacon, avocado, tomato, and lettuce
12
Top each with a second slice of toasted bread, veganaise side down
13
Cut the sandwiches in half and serve
14
Preheat the oven to 350 degrees F
15
Line an 8-inch square baking pan with 2-inch-high sides with parchment paper
16
Lightly oil the parchment paper
17
Heat 1 tablespoon oil in a heavy skillet over medium heat
18
Add the onion and garlic and saute for 5 minutes, or until tender
19
Set aside to cool
20
Stir the gluten flour, garbanzo flour, nutritional yeast, and salt in a large bowl to blend
21
Puree the beans, 1/2 cup canola oil, tamari, and sauteed onion mixture in a blender until smooth, adding some of the water to create a smooth and creamy consistency
22
Whisk the bean puree and the remaining water in another large bowl to blend
23
Quickly stir the bean mixture into the flour mixture until a very wet dough forms
24
Transfer the dough to the prepared baking pan and smooth the top
25
Cover with aluminum foil
26
Place the pan of Seitan Dough in a larger roasting pan
27
Add enough water to come halfway up the sides of the pan of seitan
28
Bake for 2 hours, adding more water to the roasting pan if necessary, or until the seitan is firm on top
29
Cool the seitan to room temperature
30
Quarter the seitan into 4 equal (1-pound each) squares
31
The seitan will keep for 2 days, covered and refrigerated
32
Wrap the seitan squares separately in plastic wrap, then enclose them in a resealable plastic bag and freeze them up to 1 week, if desired
33
Mix the maple crystals and salt on a large plate
34
Dip the tempeh into water, then into the maple mixture, turning to coat both sides evenly
35
Wrap the tempeh pieces with plastic wrap and place them on a small baking sheet (such as one used for a toaster oven)
36
Place a small baking dish atop the tempeh
37
Weigh the baking dish down with about 3 pounds of weight, such as with 2 (28-ounce) cans of tomatoes
38
Refrigerate at least 1 day and up to 2 days
39
Prepare a stovetop smoker according to the manufacturer's instructions
40
Smoke the tempeh over medium heat for 40 minutes, or until it is golden brown
41
Cool the tempeh
42
Preheat the oven to 350 degrees F
43
Line 2 heavy large baking sheets with aluminum foil
44
Lightly coat the foil with 2 teaspoons of oil
45
Using a very sharp large knife, cut the tempeh lengthwise into 1/8-inch-thick strips
46
Arrange the tempeh strips in a single layer over the prepared baking sheets
47
Brush 2 teaspoons of oil over the tempeh strips
48
Bake the tempeh strips for 20 minutes, turning the strips after 10 minutes and brushing them with the remaining 2 teaspoons oil, or until they are crisp and golden brown
49
The tempeh bacon will keep for 1 week
50
Cool it to room temperature, then store it in an airtight container at room temperature