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Oil-Free Tender Seitan Panini with Horseradish Vegan Mayo
A No-Meat "Meaty" Sandwich that Melts in your Mouth

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Oil-Free Tender Seitan Panini with Horseradish Vegan Mayo

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Ingredients

Adjust Servings:
1/3 loaf (*see note) Seitan Click link in description for recipe. Slice 1/3 loaf thin.
4 buns Vegan Submarine Bun or Ciabatta Bun
1, small, sliced thin White Onion
8 ounces, sliced thin Button Mushrooms
1/4 cup, drained and dried on a paper towel Mild Banana Peppers
Horsey Sauce
1/4 cup Silken Tofu or Low-Fat Vegenaise Choose silken tofu for lower fat choice
Vegan Horseradish Read the label. Pure Horseradish is vegan in a jar in the refrigerator section.
1 teaspoon Lemon juice
Seitan Marinade Quick Version
1 package Lipton Onion Soup Mix
3 cups Organic Vegetable Broth
Original Seitan Marinade Option 2
3 cups Organic Vegetable Broth
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 diced White Onion
2 cloves, minced Garlic
1 Tablespoon Tamari, Liquid Aminos, or Soy Sauce

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Cuisine:

Bite into this crunchy, meaty sandwhich with mild banana peppers, sautéed onions and mushrooms, dressed with vegan horsey sauce; savor the flavor.

  • 25 minutes
  • Serves 4
  • Medium

Ingredients

  • Horsey Sauce

  • Seitan Marinade Quick Version

  • Original Seitan Marinade Option 2

Directions

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A few days ago, I made a seitan loaf to use for a variety of recipes throughout the week. One Seitan Loaf makes enough for at least three meals. I divide it up and marinate it, or I freeze a portion to use for later.

I sliced the seitan thin, and marinated the first batch for three days before using it. I find that the longer it sits in the marinade, the more tender and moist.

The sandwich, simple but flavorful, has few ingredients, but the combination of these ingredients makes the sandwich simply delicious.

In order to make the perfect sandwich, I use my Cuisanart Panini Maker. It also is a griddle and  perfect for camping if you are a camper. I use it often for a variety of recipes, but Paul and I both adore grilled, pipping hot sandwiches. The outside of the bread grills perfectly without the use of oil and spray. Nothing sticks!

I provided two different marinade recipes; one quick and easy; the other is simple, but take a few minutes to prepare. Choose your marinade based on your dietary restrictions or taste.

 

Steps

1
Done

Seitan Marinade

Once you have made the seitan (see link in description), use 1/3 of the loaf.
Slice thin.
Choose which marinade you want to use (quick or original).
In a 1.25 quart or 5 cup airtight container (I used a Rubbermaid container), combine marinade ingredients.
Add 1/3 of sliced seitan.
Seal, and marinate for 2 to 3 days.

2
Done

Horsey Sauce

Combine sauce ingredients and whisk together.
Set aside

3
Done

Seitan preparation

Pre-heat the panini maker.
In a large skillet, on medium heat, sauté the seitan.
Cook for 5 minutes on one side, then flip, and cook the other side.
Continue adding the marinade in the skillet as it cooks.
Cook meat in marinade until all the marinade has dissipated.

4
Done

Sautéed mushrooms and onions

In an separate pan, sauté onions and mushrooms over medium heat.
Add vegetable broth to keep from sticking.
Remove from heat when mushrooms are browned.

5
Done

Assembling the sandwhich

Slice the bread in law lengthwise, evenly.
Spread vegan horsey sauce on both slides.
Stack a single layer of sautéed seitan.
Top with sautéed mushrooms and onions.
Add mild peppers.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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