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Slow Cooked Seitan Brisket Sandwich with Sautéed Vegetables and Vegan Horsey Sauce
A Hearty, Flavorful Sandwich Slow Cooked and Prepared While you Work

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Slow Cooked Seitan Brisket Sandwich with Sautéed Vegetables and Vegan Horsey Sauce

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Ingredients

Adjust Servings:
Crock Pot Ingredients
1/2 loaf sliced and marinaded Kathy's Oil-Free Seitan http://kathysvegankitchen.com/recipe/kathys-oil-free-mega-protein-seitan/
1 package Lipton Onion Soup Mix
4 cups Organic Vegetable Broth
Vegetables
1 large, sliced White Onion
1, sliced Red Pepper
8 ounces, sliced thin Baby Bellas or Other Mushrooms of Choice
4, deveined and seeded, chopped Jalapeno
2 cloves, minced Garlic
Vegan Horsey Sauce
1/2 cup Low-Fat Vegenaise or Silken Tofu
1/4 cup Vegan Horseradish

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Cuisine:

If you are craving a hearty sandwich for your family dinner, this sandwich delivers. Filled with vegetables and tender seitan, this sandwich has wonderful flavors!

  • 4-6 hours on high
  • Serves 4
  • Easy

Ingredients

  • Vegetables

  • Vegan Horsey Sauce

Directions

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We love sandwiches, and once a week we have “sandwich night.” I made some Kathy’s Oil-Free Seitan (click link for recipe). Using my crock pot, I cooked it slowly in order to make it extra soft and tender.

I found a large loaf of fresh vegan whole grain bread at the market. Although I love bread, I always hollow out the top and bottom, so when I bake it, the bread gets crispy. This way, the bread contains a well to fill on both sides. I enjoy what I fill it with more than I like the bread. Hollowed out bread allows for more ingredients and less carbs.

You can use the hollowed out bread to dip in soup,  make croutons, or feed it to the ducks. Waste not, want not.

The seitan absorbs the flavors of the vegetable both and soup mix and is so tender, it is delectable. I decided to sauté onions, mushrooms, red peppers and jalapeños to add on top. I bought fresh romaine lettuce from the farmers market, so I chopped some crisp lettuce to top off the sandwich.

Adding the horsey sauce to  well I created in both sides of the bread, brings the flavors all together.

You can really add any ingredients you want to make this sandwich your own. Instead of the Dorsey sauce, you could choose BBQ sauce, or ketchup. Instead of the sautéed  mushrooms, onions, and peppers, you could slice cold tomatoes and fresh pickle slices for a cold sandwich.

Anyway you choose to make it, the ‘meat’ is delicate, flavorful, and tender. It goes with any combination of goodies.

My husband had three slices, so I think its a winner!

Steps

1
Done

Slow Cooked Seitan

Using pre-made sliced seitan, place in the bottom of the crock pot.
Add 6 cups vegetable broth and 1 package Lipton Onion Soup Mix.
Stir.
Cover and cook for 4-6 hours on high.

2
Done

Bread

Using a large loaf of multi-grain bread, slice in half length-wise.
Using your finger, gently remove the inside of the bread,
Hollow each side out leaving about a 1/2 an inch of bread on both sides.

3
Done

Saute Vegetables

In a large non-stick skillet, sauté garlic and onions, until translucent.
Add sliced mushrooms, and cook until all natural fluids dissipate.
Add sliced red peppers and chopped Jalapeños.
Add a little vegetable broth if necessary depending on the type of pan your are using.

4
Done

Bake the bread

On a baking sheet, bake the bread in a 400 degree oven for 15 minutes until crispy and crunchy.
Remove from oven.

5
Done

Sauce

Mix Vegenaise or tofu with horseradish sauce.
Spread evenly on both sides of the loaf of bread inside the well created by removing the excess bread.

6
Done

Sandwich Assembly

Using a slotted spoon, remove the seitan from the crock pot.
Shake excess fluid out before transferring to a plate.
Place meat the the bottom part of the bread.
It will fill up the well in the bread.

7
Done

Add Sautéed Vegetables, Lettuce and Top

Add the sautéed onions, peppers, and mushrooms
Add Lettuce
You with the top of the bun.

8
Done

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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