Vegan Classic Roast Beef Sandwich
Indulge in the hearty flavors of a timeless deli favorite with this Vegan Classic Roast Beef Sandwich, a plant-based twist on the original. Crafted with homemade seitan roast seasoned with garlic, smoked paprika, and soy sauce, this savory sandwich features tender, thinly sliced "beef" layered on a crusty baguette or sandwich roll. Complemented by a creamy vegan mayo-Dijon spread, crisp lettuce, juicy tomatoes, zesty red onion, and tangy pickles, every bite bursts with texture and taste. Perfect for lunch or dinner, this high-protein, plant-powered recipe is ready in just 90 minutes and serves four. Whether you're a vegan or simply exploring meatless options, this sandwich is a satisfying, flavorful masterpiece!
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Recipe Information
Ingredients
- 2 cups vital wheat gluten
- 1/4 cup chickpea flour
- 1/4 cup nutritional yeast
- 1/4 cup low-sodium soy sauce
- 1.5 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 4 baguettes or sandwich rolls
- 1/2 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 4 lettuce leaves
- 8 slices sliced tomatoes
- 1 small red onion
- 8 pickle slices
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine vital wheat gluten, chickpea flour, and nutritional yeast.
In another bowl, whisk together soy sauce, vegetable broth, olive oil, tomato paste, garlic powder, onion powder, smoked paprika, and black pepper until smooth.
Pour the wet ingredients into the dry ingredients and mix well to form a dough.
Knead the dough for about 3-5 minutes until it becomes firm and elastic.
Shape the dough into a log and wrap it in a piece of aluminum foil, twisting the ends to secure tightly.
Place the wrapped dough on a baking sheet and bake for 60 minutes, turning halfway through.
Once baked, let the seitan roast cool slightly before unwrapping and slicing thinly.
In a small bowl, mix vegan mayonnaise and Dijon mustard to create the sandwich spread.
Slice the baguettes or sandwich rolls in half horizontally and spread a generous amount of the mayo-mustard mixture on both sides.
Layer the sliced seitan roast on the bottom half of each baguette.
Top with lettuce, sliced tomatoes, thin rings of red onion, and pickle slices.
Close the sandwiches and press gently to hold the fillings in place.
Slice each sandwich in half, if desired, and serve immediately.
Nutrition Facts
Calories |
3769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 15.7 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 6919 mg | 301% | |
| Total Carbohydrate | 383.6 g | 139% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 33.6 g | ||
| Protein | 402.4 g | 805% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 894 mg | 69% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 3016 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
