| Level: | Intermediate |
| Total: | 5 hr |
| Active: | 1 hr 20 min |
| Yield: | 6 to 7 servings |
Ingredients
- 5 cups whole cremini mushrooms
- 1/2 cup liquid aminos
- 1 tablespoon vegan chicken bouillon
- 1/2 teaspoon salt
- 2 teaspoons ground pepper
- 1 pound 6 ounces vital wheat gluten flour
- 1 cup onion powder
- 1/2 cup garlic powder
- 2 teaspoons cayenne powder
- 2 cups all-purpose flour
- 1 cup flaxseed meal
- 1 teaspoon salt
- Panko breadcrumbs, for breading
- Vegetable oil, for frying
- 2 large avocados
- 1/2 cup extra-virgin olive oil
- Salt
- 2 cups cooked black beans
- 7 vegan telera or bolillo bread rolls
- 2 heads shredded cabbage (red and white)
- 5 tomatoes, sliced
- Vegan mayo, for sandwiches
Instructions
- For the wet mix loaf: Pour 8 cups of water into a large pot, then drop in mushrooms, liquid aminos, vegan chicken bouillon, salt and pepper, and bring to a simmer, then let cook until mushrooms are soft, about 45 minutes.
- Strain the mushrooms and keep the broth in a separate container. Let broth cool in the freezer for 1 hour.
- For the dry mix loaf: Add vital wheat gluten flour, onion powder, garlic powder and cayenne to a mixing bowl and mix it together. Slowly add the mushroom broth, pouring until the seitan loaf is firmly stretchy. (See Cook’s Note.) Roll seitan loaf into a football shape. Wrap in plastic and let it relax.
- Bring a pot of water to a boil. Drop the seitan loaf in the water water and drop the temperature; simmer, covered, 1 hour. Remove loaf to a plate and refrigerate, 1 hour.
- For the dredge: Place the flour, flaxseed meal, salt, and 4 cups water in a mixing bowl and mix together into a thick batter. Put some panko in another bowl.
- Cut the seitan loaf with a serrated knife into 4 1/2-by-3-inch slices that are 1 1/2 inches thick. Coat seitan patties in dredge, then bread in panko.
- Bring oil to 350 degrees F in a deep-fryer and deep-fry patties for 30 to 45 seconds, or cook in some vegetable oil in a frying pan over medium heat, 7 minutes per side.
- For the avocado sauce: Blend the flesh of the avocados with the oil, salt and 1 cup water until you have a smooth consistency.
- For assembling the torta: Mash black beans in a bowl.
- Split the rolls to make sandwiches. Add beans to the bottom pieces, then place patties on top. Add cabbage, sliced tomatoes, avocado sauce and vegan mayo.
Nutrition Facts
| Serving Size | 1 of 7 servings |
| Calories | 2072 |
| Total Fat | 136 g |
| Saturated Fat | 12 g |
| Carbohydrates | 188 g |
| Dietary Fiber | 31 g |
| Sugar | 18 g |
| Protein | 38 g |
| Cholesterol | 0 mg |
| Sodium | 2056 mg |
Reviews
This is my first Review like this about cooking. I’m so glad I came upon this episode and recipe. I’m an Omni living with vegetarians. So I needed a good seitan recipe.
This exceeded my expectation and the mushroom broth is ‘OUT OF BOUNDS’!!!
This exceeded my expectation and the mushroom broth is ‘OUT OF BOUNDS’!!!