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In this episode we make a new and improved seitan which we use to create a delicious vegan cheesesteak sandwich.

-No-Killy-Philly:

-Mix dry ingredients and wet ingredients, then mix both together for seitan:

Dry ingredients

1 1/2 cup vital wheat gluten

1/4 cup nutritional yeast

1/2 cup garbonzo bean powder (or chick pea flour)

2 tbsp brown sugar

1/2 tbsp mesquite

1/2 tbsp garlic powder

1/2 tsp turmeric

-Wet ingredients:

1 tbsp worcestershire sauce

1 cup vegetable stock

1 tbsp soy sauce

1 tsp liquid smoke

2 cloves of shredded garlic

pinch of pepper

-add all ingredients together and form a dough. Cut in half and make two logs and place in casserole dish.

-Stock to cook seitan in:

1 1/2 cup vegetable stock

1 diced onion

4 smashed cloves garlic

2 bay leaves

1/4 cup brown sugar

1/2 tsp chili powder

1 tbsp dried parsley

1/2 tsp thyme

1 tbsp soy sauce

1 tbsp molasses

2 cups water

-Heat on stove 5- 10 mins

-Pour in casserole dish to cover seitan. Cover dish and place in oven 350 for 1 hour. Then flip seitan and continue to cook for 1/2 hour uncovered. If still too soft, then cook for another 20 mins.

Daiya cheese sauce

1 cup Daiya cheese (cheddar)

1/2 cup soy milk

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp paprika

pinch of pepper

1 tbsp dijon mustard

Stir it all together over med heat and set aside.

Slice up your seitan, and saute it together with a diced onion and diced poblano pepper. Toast a roll of your choice and add Vegenaise and your seitan saute to it. Add Daiya cheese sauce and you’re good to go…Enjoy!