A perfect recipe to show off to those meat-eaters. Don't tell them it is cruelty-free, let them try and enjoy and then pop the news. It's that good. Enjoy! Ingredients: Beef style seitan: 2 cups vital wheat gluten 1/2 cup nutritional yeast flakes 2 tablespoons basil 2 tablespoons oregano 1 tablespoon rosemary 1 tablespoon thyme 1 tablespoon garlic powder 1 teaspoon paprika 1 teaspoon salt and black pepper 1/2 (14 ounce) firm tofu package 1 tablespoon tomato paste 1 cup vegetarian “beef” broth 1/4 cup soy sauce 2 tablespoons olive oil Au jus: 2 cups water 2 cups vegetarian “beef” broth 2 tablespoons oregano 1 tablespoon thyme 1/2 teaspoon black pepper 1 teaspoon tobasco 8 cloves garlic, sliced 2 tablespoons vegan Worcestershire sauce salt, to taste 1 (16 ounce) jar pepperoncini juice 8 pepperoncini, sliced 2 tablespoons basil 1 (12 ounce) bottle ale beer Sandwich assembly: 5-6 french rolls, halved lengthwise 2-3 teaspoons homemade giardiniera pepper mix 1 pepperoncini, sliced Preparation: For seitan, mix dry ingredients in a bowl. Blend tofu and other wet ingredients in blender or food processor until tofu is smooth. Put wet ingredients into the dry ingredients bowl. Mix well. Roll seitan into a log that is 2 1/2-3″ wide. Loosely roll foil around the seitan log and twist both ends like a tootsie roll, and set aside. To prepare au jus, add all au jus ingredients together in a medium pot. Place seitan in pot with au jus. Have something holding it from the bottom so it is not touching the broth (ex: a deep cookie cutter). Steam for 1 hour. While seitan is steaming, the au jus is cooking. When done steaming, take out of pot, allow to cool. When cool, slice thinly like deli meat. For sandwich, dip the bread in au jus, if desired. Add a heaping pile of au jus soaked sliced seitan. Top with giardiniera and pepperoncini BM
