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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 299.8
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,114.4 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 40.7 g

View full nutritional breakdown of Vegan Sandwich Loaf calories by ingredient
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Vegan Sandwich Loaf

Submitted by: TA24JC
Vegan Sandwich Loaf

Introduction

Adapted from The Vegan Dad.
Tired of never being able to have a good sandwich, just because you're vegetarian or vegan? Those other guys, showing off their stacked sammidges like WWE wrestling belts, and you're sucking wind, hanging on to a PB&J? Now, you can tell 'em ALL to kiss off, because here we have LUNCH STUFF! Slice it thinly, and stack SIX OUNCES (or, dial it back and make two, three ounce servings!) of pretty acceptable lunch meat substitute with your favorite non-dairy cheese, vegan mayo or what-have-you. G'wan...just because we're tree-huggers doesn't mean we hafta eat cardboard!
Adapted from The Vegan Dad.
Tired of never being able to have a good sandwich, just because you're vegetarian or vegan? Those other guys, showing off their stacked sammidges like WWE wrestling belts, and you're sucking wind, hanging on to a PB&J? Now, you can tell 'em ALL to kiss off, because here we have LUNCH STUFF! Slice it thinly, and stack SIX OUNCES (or, dial it back and make two, three ounce servings!) of pretty acceptable lunch meat substitute with your favorite non-dairy cheese, vegan mayo or what-have-you. G'wan...just because we're tree-huggers doesn't mean we hafta eat cardboard!

Number of Servings: 7

Ingredients

    1 1/2 cup white beans
    2 cups water
    2 tbs cup oil
    2 tsp salt
    1 1/2 tsp paprika
    1/2 tsp smoked paprika
    2 tsp onion powder
    1 tsp garlic
    1/4 tsp turmeric
    1 tsp fennel seed
    1 tsp sage
    1 tsp restaurant-type, coarsely ground black pepper
    2 tsp soy sauce
    1/2 cup sun dried tomatoes (dried, not oiled!)
    13 oz vital wheat gluten

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Directions

Put everything EXCEPT the wheat gluten and tomatoes into the food processor; process until smooth. Add wheat gluten and tomatoes, and pulse until the dough holds together, uniformly.

Remember the seitan sausages? Treat this the same way, except you're going to roll the WHOLE LOG into a loaf. Make it about nine inches long, or short and stubby enough to fit inside a bamboo steamer. Wrap it in a double thickness of parchment paper, and tie the ends. Add a couple ties across the middle, too. Steam for 1 hour. WATCH your water level; again, as with the seitan brats/italian sausage/chorizo, you don't wanna burn dry. We all know how THAT smells; YICK!

Just about when your loaf has steamed, preheat the oven to 350 degrees. Take the loaf out of the steamer, wrap it TIGHTLY in foil, crimp the ends and edges, and pop it into the oven for another 45-60 mins. It should swell and press against the foil. Internal temp should be over 190 degrees.

Cool and slice like lunch meat, pan sausage...make yourself happy. It freezes well, too. I'm thinking about chunking it up, and making gyros. That's another recipe.

So...try it; Write and tell me what you think. Comments, questions or exhortations are always welcomed.

God bless you all; keep coming back. It works if you work it, so WORK it, you're worth it!

Serving Size: 8 servings

Number of Servings: 7

Recipe submitted by SparkPeople user TA24JC.






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