Ingredients
Dry
- 2 cup Vital wheat gluten
- 0.25 cup Nutritional yeast
- 2 Tbsp Pickling spice (Crushed (coriander, mustard seeds, peppercorns, bay leaf))
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 3 qty Russet potatoes (Thinly sliced for crisps)
- 1 tsp Sea salt
Other
- 4 qty Sub rolls (Split and toasted)
- 4 slices Vegan Swiss cheese
- 1 cup Sauerkraut (Drained)
- 4 Tbsp Whole grain mustard
Wet
- 1.5 cup Vegan Imperial Stout (Divided use (0.5 cup for dough, 1 cup for broth))
- 2 cup Vegetable broth (Divided use (0.5 cup for dough, 1.5 cups for broth))
- 0.25 cup Soy sauce
- 2 Tbsp Tomato paste
- 2 Tbsp Olive oil (For roasting crisps)
- 1 Tbsp Vegan Worcestershire sauce
Method
- 1. Preheat oven to 400°F (200°C). Toss the thinly sliced russet potatoes with olive oil and sea salt. Spread in a single layer on a parchment-lined baking sheet and bake for 20-25 minutes until crispy and golden. Set aside.
- 2. In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, and onion powder.
- 3. In a separate bowl, mix 0.5 cups of the vegan Imperial Stout, 0.5 cups of vegetable broth, soy sauce, tomato paste, and vegan Worcestershire sauce.
- 4. Pour the wet mixture into the dry ingredients. Stir until a dough forms, then turn it out onto a clean surface and knead for 5 minutes until firm and elastic. Shape into a flat, rectangular loaf.
- 5. In a large pot or Dutch oven, combine the remaining 1 cup of stout, 1.5 cups of vegetable broth, and the crushed pickling spices. Bring to a gentle simmer.
- 6. Carefully place the seitan loaf into the simmering broth, cover the pot, and cook for 60 minutes, turning the loaf halfway through. Once cooked, remove from heat and let it rest in the broth for 15 minutes before slicing as thinly as possible.
- 7. Assemble the heroes by spreading whole grain mustard on the toasted sub rolls. Layer generously with warm seitan slices, vegan Swiss cheese, and drained sauerkraut.
- 8. Serve the hearty vegan pub subs immediately with the baked pub crisps on the side.
Chef's notes
For the most realistic texture, let the cooked seitan cool completely in the fridge overnight before slicing and reheating. Make sure to check that your Imperial Stout is vegan-friendly (Guinness is now vegan, but always double-check craft brands on Barnivore).