PITTSBURGH STEAK SANDWICHES
Ingredients:
- 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
- Preheat the oven to 400°F.
- 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.
- Bake for 30 to 35 minutes, or until most of the marinade has been absorbed.
- 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.
- Divide the seitan, tomato slices, and avocado slices on top of the seitan. Put on the top of the bun and serve.