40 minutes
A flavorful Vietnamese-inspired sandwich made with seitan cutlets, fresh vegetables, and served with a spicy, aromatic dipping broth.
Broth From Seitan Cutlets Preparation
cups
Garlic, peeled, gently crushed
cloves
Ginger Root, sliced into 1/8-inch pieces, gently crushed
0.25 inches
Five-Spice Powder
teaspoons
teaspoons
teaspoons
tablespoons
Seitan Cutlets, grilled, baked, or fried, thinly sliced
each
French Baguettes, 6-inch, or individual mini-baguettes, sliced in half
each
sprigs
Red Onion Rings, thinly sliced
0 rings
Cucumber, peeled, sliced into long, thin strips
0.25 strips
Vegan Mayonnaise
tablespoons
1. Prepare Dipping Broth
Combine the broth, garlic, ginger, five-spice powder, and red pepper flakes in a 2-quart saucepan. Bring to a boil over medium heat, about 5 minutes. Reduce heat and simmer for 10 minutes. Stir in sugar and lime juice, then cover to keep warm. Strain through a mesh strainer if a clearer broth is preferred.
2. Assemble Sandwiches
Warm the seitan slices in a pan or oven. Toast the sliced baguettes lightly. Spread vegan mayonnaise on both halves of the baguette. Layer with cucumber strips, thinly sliced red onion rings, seitan slices, and fresh cilantro sprigs. Close the sandwiches and press down firmly. Slice the sandwiches in half diagonally.
3. Serve
Serve each sandwich with a small cup of hot broth on the side for dipping.
Use the best quality seitan, or make it from scratch to infuse aromatic flavors such as lemongrass, ginger, and garlic.
Thoughtfully layer mayo, seitan, pickled veggies, and fresh herbs for a harmonious blend in each bite.
Choose a traditional Vietnamese baguette or a French baguette, and lightly toast it for the essential crunch.
Marinate the seitan for at least an hour, or ideally overnight, for deep flavor infusion.
Ensure a balance of spicy, savory, sweet, sour, and bitter in your pickled vegetables and adjust seasoning as needed.
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