top of page




  • ½ cup vegetable broth
  • ¼ cup vegan red wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tamari
  • ½ teaspoon vegan Worcestershire sauce
  • ¼ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 1 pound Seitan cut into 1⁄8-inch slices
  • 1⁄3 cup vegan mayonnaise
  • 2 cloves garlic, minced Pepper, to taste
  • 4 ciabatta rolls, sliced in half
  • 16 lettuce leaves
  • 2 tomatoes, cut into ½-inch slices
  • 1 avocado, pitted, peeled, and sliced
  • Instructions

    1. Preheat the oven to 400°F.
    2. In a 9 x 13-inch pan, combine the broth, wine, vinegar, tamari, Worcestershire sauce, salt, and pepper. Put the seitan slices into the pan and turn to coat.
    3. Bake for 30 to 35 minutes, or until most of the marinade has been absorbed.
    4. Combine the mayonnaise, garlic, and a pinch of pepper in a small bowl. Spread the sauce on the inside tops of the rolls. Place the lettuce on the bottom.
    5. Divide the seitan, tomato slices, and avocado slices on top of the seitan. Put on the top of the bun and serve.
bottom of page