Saturday, September 11, 2010

Seitan Po Boy, Crispy Onion Haystack

What distinguishes a po boy from a sub sandwich is the french bread. It is imparative! This po boy is served "dressed", with tomato, a mayonnaise based dressing, a couple dashes of hot sauce to taste and shredded cabbage instead of traditional shredded lettuce.

Spicy seasoned and minced seitan served with hot house tomato slices, shredded cabbage and dill pickle mayonnaise spread on crusty french bread. Served with a side of fried onion slices.

Spicy Seitan Po Boy

2 tbl extra virgin olive oil
1 package seitan, minced
3/4 tsp paprika
1/2 tsp dried thyme
1/4 tsp cayenne
1/4 tsp garlic powder
pinch of salt and pepper
1/2c veganaise
1 1/2 tbl dijon mustard
2 small kosher dill pickles, very finely minced
1/2 shallot, minced
salt and pepper

French Bread, toasted and sliced into 6" pieces
1 hot house tomato, sliced
1/2 green cabbage, shredded
hot sauce

In a small saute pan, heat the oil and add the minced seitan. Add the paprika, thyme, cayenne, garlic powder, salt and pepper. Saute on medium high until browned with crisp edges, 7-10 minutes.
In a bowl combine mayonnaise, dijon mustard, pickles, shallot, salt and pepper stir to combine. Let sit to allow flavors to marry.

To prepare spread mayonnaise spread on each side of toaste french bread. Add tomato slices, cabbage, seitan and hot sauce.

Crispy Onion Haystacks

1 large walla walla onion, cut in half and then in thin slices
1/2c whole wheat flour
1 tsp salt and pepper
1 tbl creole seasoning
peanut or canola oil for frying
sea salt

Preheat oil in a large pot to 350.
In a large paper bag combine the onion slices with remaining ingredients and toss to coat. Fry handfuls of onions at a time, shaking off excess flour before dropping it in the oil. Fry until crisp and brown. Drain on another paper bag and season with sea salt. Serve immediatly.

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