Ingredients
Dry
- 1.5 cup Vital wheat gluten
- 0.25 cup Nutritional yeast
- 1 Tbsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground coriander
- 1 tsp Crushed black pepper
- 1 tsp Mustard seeds
Other
- 8 slices Rye bread (marbled rye preferred)
- 1 cup Sauerkraut (drained well)
- 4 slices Vegan Swiss cheese
- 2 Tbsp Vegan butter (room temperature)
Wet
- 1 cup Water
- 0.25 cup Soy sauce
- 0.25 cup Beet juice (for color)
- 2 Tbsp Tomato paste
- 2 Tbsp Olive oil
- 1 tsp Liquid smoke
- 0.5 cup Vegan Russian dressing
Method
- 1. In a large bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, ground coriander, crushed black pepper, and mustard seeds.
- 2. In a separate bowl, mix the water, soy sauce, beet juice, tomato paste, olive oil, and liquid smoke.
- 3. Pour the wet ingredients into the dry ingredients. Stir until a dough forms, then knead for 5 minutes until firm and elastic.
- 4. Shape the dough into a log and wrap tightly in aluminum foil, twisting the ends to seal.
- 5. Steam the wrapped seitan log in a steamer basket over boiling water for 60 minutes. Let it cool completely, then slice as thinly as possible.
- 6. To assemble the sandwiches, lay out 4 slices of rye bread. Spread a generous layer of vegan Russian dressing on each slice.
- 7. Top with sliced cured seitan, a scoop of drained sauerkraut, and a slice of vegan Swiss cheese. Top with the remaining rye bread slices.
- 8. Heat a large skillet over medium heat. Spread vegan butter on the outside of each sandwich.
- 9. Grill the sandwiches for 3-4 minutes per side, pressing down lightly with a spatula, until the bread is toasted and the vegan cheese is melted. Serve hot.
Chef's notes
For the best texture and easiest slicing, chill the steamed seitan log in the refrigerator overnight before cutting. This allows the flavors to meld and the gluten to firm up.