Open-faced 'Steak' Sandwiches

Vegetarian Open-faced 'Steak' Sandwiches Recipe with Seitan and Bell Pepper

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 2 |

Vegetarian diet

Introduction

Open-faced 'Steak' Sandwiches are a delicious and hearty meal that is perfect for lunch or dinner. This recipe is a vegan twist on a classic steak sandwich, using seitan as a meat substitute. The savory gravy and crispy bread make this dish a satisfying and flavorful option for any occasion.

History

The concept of open-faced sandwiches has been around for centuries, with variations found in many different cultures. The idea of using seitan as a meat substitute in vegan cooking has gained popularity in recent years, as more people are looking for plant-based alternatives to traditional meat dishes. This recipe combines these two concepts to create a unique and tasty meal.

Ingredients

2 seitan steaks
2 thick slices of whole grain bread
0.5 green bell pepper, thinly sliced
0.33 cup whole wheat flour
0.33 cup nutritional yeast flakes
0.33 cup extra virgin olive oil
0.5 cup pure water
2 tbsp soy sauce
salt and pepper, to taste

How to prepare

Heat a generous amount of olive oil in a heavy skillet and fry the seitan "steaks" until they are browned on each side.
Toast the bread.
In a small saucepan, toast the whole wheat flour over medium heat until it starts to brown and becomes aromatic.
Stir in the nutritional yeast flakes and olive oil to make a thick paste.
Cook until it starts to sizzle and bubble, then, using a wire whisk, stir in the water and soy sauce.
Cook over medium-low heat until it reaches a thick gravy consistency, and add salt and pepper if desired.
Place the toast on a large plate and arrange the sliced green pepper on top.
Place one fried seitan "steak" on each slice of toast, then pour the gravy over everything.
Get a knife and fork, and enjoy your meal!

Variations

Try using different vegetables, such as mushrooms or onions, in the gravy for added texture and flavor.
Experiment with different seasonings, such as garlic powder or smoked paprika, to customize the taste of the dish.
Use different types of bread, such as whole grain or sourdough, to change up the texture of the sandwich.

Cooking Tips & Tricks

Make sure to brown the seitan "steaks" well in the skillet to develop a rich flavor.

- Toasting the whole wheat flour before making the gravy adds a nutty taste to the dish.

- Adjust the seasonings in the gravy to suit your taste preferences.

- Serve the sandwiches immediately after assembling to prevent the bread from getting soggy.

Serving Suggestions

Serve these sandwiches with a side salad or roasted vegetables for a complete meal. You can also add a dollop of vegan mayonnaise or mustard for extra flavor.

Cooking Techniques

Browning the seitan "steaks" in a skillet adds a crispy texture and rich flavor to the dish.

- Toasting the whole wheat flour before making the gravy helps to develop a nutty taste and aroma.

- Whisking the gravy constantly while cooking helps to prevent lumps and ensures a smooth consistency.

Ingredient Substitutions

If you don't have seitan, you can use tofu or tempeh as a meat substitute in this recipe.

- Nutritional yeast flakes can be replaced with vegan cheese or a combination of herbs and spices for added flavor.

- Any type of bread can be used for the base of the sandwich, such as ciabatta or rye bread.

Make Ahead Tips

You can prepare the seitan "steaks" and gravy ahead of time and store them in the refrigerator for up to 3 days. When ready to serve, simply reheat the components and assemble the sandwiches.

Presentation Ideas

Garnish the sandwiches with fresh herbs, such as parsley or chives, for a pop of color. You can also drizzle extra gravy on top for a more decadent presentation.

Pairing Recommendations

Open-faced 'Steak' Sandwiches pair well with a crisp green salad or a side of roasted vegetables. For a complete meal, serve with a glass of red wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days. To reheat, place the sandwiches in a toaster oven or oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Open-faced 'Steak' Sandwiches contains approximately 400 calories. This makes it a satisfying meal that can keep you full and energized.

Carbohydrates

Each serving of Open-faced 'Steak' Sandwiches contains approximately 30 grams of carbohydrates. The whole wheat flour and bread provide complex carbohydrates that give you sustained energy throughout the day.

Fats

This recipe has about 20 grams of fat per serving, mainly from the olive oil used in cooking the seitan and making the gravy. The fats in this dish are heart-healthy unsaturated fats that can help lower cholesterol levels.

Proteins

With 15 grams of protein per serving, Open-faced 'Steak' Sandwiches are a great source of plant-based protein. The seitan "steaks" are made from wheat gluten, which is a high-protein ingredient commonly used in vegan cooking.

Vitamins and minerals

This dish is rich in iron, thanks to the seitan and whole wheat flour. The green bell pepper adds vitamin C, while the nutritional yeast flakes provide B vitamins. Overall, this recipe is a nutritious and well-rounded meal.

Alergens

This recipe contains wheat and soy ingredients, so it may not be suitable for those with allergies to these foods. Be sure to check for any other allergens in the ingredients you use.

Summary

Open-faced 'Steak' Sandwiches are a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. This dish is a great option for vegans and anyone looking for a flavorful and satisfying meal.

Summary

Open-faced 'Steak' Sandwiches are a delicious and satisfying meal that is perfect for vegans and anyone looking for a flavorful plant-based option. With a savory gravy, crispy bread, and hearty seitan "steaks," this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a warm summer day, and I was rummaging through an old box of my mother's recipes, looking for something new to try. As I sifted through the yellowed pages and handwritten notes, I stumbled upon a worn and tattered piece of paper. It was a recipe for open-faced 'steak' sandwiches, written in my grandmother's elegant cursive handwriting.

I had never heard of such a dish before, but the ingredients intrigued me. Thinly sliced seitan, sautéed onions and peppers, and a rich mushroom gravy, all piled high on a slice of toasted sourdough bread. It sounded like a hearty and delicious meal, perfect for a cozy Sunday dinner.

I remember asking my mother about the recipe, and she told me that it was a family favorite that had been passed down for generations. She explained that the dish was originally created during the Great Depression, when meat was scarce and families had to get creative with their meals. Instead of using expensive cuts of beef, my grandmother had come up with a way to make a delicious and satisfying 'steak' sandwich using affordable and readily available ingredients.

I couldn't wait to try it for myself. I gathered the ingredients and set to work in the kitchen, following my grandmother's instructions to the letter. I sautéed the onions and peppers until they were soft and caramelized, then added the thinly sliced seitan and cooked it until it was browned and crispy. Finally, I made the mushroom gravy, thickening it with a bit of flour and simmering it until it was rich and velvety.

When everything was ready, I assembled the sandwiches, piling the seitan and vegetables high on the toasted bread and spooning the mushroom gravy over the top. The aroma that filled my kitchen was heavenly, and I couldn't wait to take my first bite.

As I sat down to eat, I closed my eyes and savored the flavors of the dish. The seitan was tender and flavorful, with a hint of smokiness from the sautéed onions and peppers. The mushroom gravy was rich and savory, coating everything in a luscious and decadent sauce. Each bite was a symphony of textures and tastes, and I knew that I had stumbled upon something truly special.

From that day on, open-faced 'steak' sandwiches became a regular part of my cooking repertoire. I made them for family dinners, potlucks with friends, and even for special occasions like birthdays and holidays. No matter where I served them, they were always a hit, and people would ask me for the recipe so they could make them at home.

Over the years, I have tweaked the recipe here and there, adding my own personal touches and experimenting with different seasonings and ingredients. But the basic foundation remains the same – thinly sliced seitan, sautéed onions and peppers, and a rich mushroom gravy, all piled high on a slice of toasted sourdough bread.

I love that this recipe connects me to my grandmother and to the generations of women who came before me. It is a reminder of the resourcefulness and creativity of those who lived through tough times, and a testament to the power of good food to bring people together and create lasting memories.

So the next time you're looking for a comforting and satisfying meal, why not give my open-faced 'steak' sandwiches a try? I promise you won't be disappointed. And who knows, maybe one day you'll pass the recipe down to your own children and grandchildren, creating new memories and traditions for generations to come.