We can’t say enough good things about this recipe. Homemade crispy seitan, deliciously sweet caramelized onion, soft bell pepper slices, all doused in creamy cheese sauce and stuffed in soft hoagie rolls? Yes, please!
LOOK. AT. THOSE. DETAILS.
We add the following to the vital wheat gluten for extra flavor:
Nutritional yeast (our go-to brand)
Garlic powder, onion powder, and sage
Vegetable broth and soy sauce to form your seitan patty
This will cook for an hour in your broth mixture – and then it’ll slice like lunch meat!
To pair with the seitan you’re gonna make caramelized onions, sautéed peppers, and cheese sauce. Thick, creamy, delicious vegan cheese sauce. Yeah, you’re gonna wanna get started on this recipe.
Note: Allow yourself 1.5 hours for the seitan to cook and cool and 30 minutes for the caramelized onions to cook.
Seitan Philly Cheesesteak
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried sage
- 3/4 cup vegetable broth
- 1 tbsp soy sauce
- 2 cups vegetable broth
- 2 cups water
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 medium or large onion
- 1/2 cup vegetable broth
- 1 tbsp brown sugar
- 1 tbsp olive oil
- 1 large bell pepper we used half red half yellow
- 1 1/2 tbsp vegan margarine
- 1 1/2 tbsp flour
- 3/4 cup rice milk
- 3/4 cup vegan mozzarella cheese
- Olive oil, for sautéing the seitan
- 6 vegan hoagie rolls
Make the seitan:
- In a mixing bowl, whisk the vital wheat gluten, nutritional yeast, and spices.
- Mix in the vegetable broth and soy sauce until well combined.
- Knead the mixture for 4-6 minutes (either by hand or using a stand mixer with the hook attachment).
- Form into a rectangular patty that is about 3/4″ thick.
- In a medium-sized saucepan, bring the ingredients for the broth to a boil.
- Place the seitan patty into the broth (making sure it is fully covered but it will float to the top) and bring the mixture to a simmer.
- Cover and allow to cook for about an hour, flipping every 15 minutes.
- Once it is done, allow the seitan to cool for at least 30 minutes in the broth.
Make the caramelized onions:
- Chop the onion into thin, long pieces. Place in a saucepan and cover with the broth.
- Bring it to a boil and mix in the brown sugar.
- Turn down to a simmer over low-medium heat and cover with a lid. Allow to cook, covered, for about 20 minutes, stirring occasionally. Remove the lid and turn the heat up to medium high, cooking (and stirring often) until there is no more liquid in the pan.
Make the sautéed peppers
- Chop the pepper into long thin strips.
- Heat the oil in a saucepan over medium heat and add the pepper slices to the oil.
- Cover and cook until the pieces are cooked thoroughly and are slightly brown, stirring occasionally. If the pieces are beginning to burn or sticking to the pan before they are completely cooked, add a little water to the pan.
Make the cheese sauce:
- In a saucepan over low-medium heat, melt the margarine & whisk in the flour to form a roux.
- Add the milk while continuously whisking until there are no flour chunks.
- Turn up the heat to medium-high. Continue to whisk until it begins to boil then add the cheese. Cook until it is completely melted, stirring often.
Form the subs:
- Remove the seitan from the broth mixture (feel free to save the broth and use it in soup!) and slice into long, thin pieces (will make ~24 slices, look at pictures above for example of how to slice).
- In a saucepan, add a bit of olive oil and lightly fry the seitan slices until crispy on each side (or air fry the slices!). Repeat until all the slices are crispy.
- For each hoagie roll, add ~4 pieces of crispy seitan, onions & peppers, and a big drizzle of cheese sauce. Enjoy!