Lemongrass Five Spice Seitan Sandwich

How to make Lemongrass Five Spice Seitan Sandwich Recipe - The Cinnamon Snail Recipe From Adam Sobel New York, Ny

Makes 3 Sandwiches

CURRIED CASHEWS:
4 cups (643g) raw cashews
1/4 cup (59ml) umeboshi plum vinegar
2 ripe medium tomatoes, quartered
1 small red onion, quartered
1/2 bunch cilantro (leaves and stems)
1 jalapeño chile, stemmed
1" (2.5cm) piece fresh ginger
3 tbsp (45ml) extra-virgin olive oil
2 tbsp (14g) sambar masala
1 tsp asafetida
4 tsp (20g) Thai red curry paste

LEMONGRASS FIVE-SPICE MARINADE:
1/4 cup (59ml) olive oil
2 stalks lemongrass, cleaned and roughly chopped
2 tbsp (29g) minced fresh ginger
1/2 cup (20g) chopped cilantro (leaves and stems)
2 tbsp (30g) Thai red curry paste
2 tbsp (14g) five-spice powder
1/4 cup (59ml) umeboshi plum vinegar
1 1/2 cups (355ml) water

SZECHUAN CHILI SAUCE:
1 cup (72ml) toasted sesame oil
3 tbsp (22g) red pepper flakes
2 tbsp (15g) black mustard seeds
1 tbsp (7g) chipotle powder
1/2 tsp ground cloves
1/2 tsp ground dried ginger
3 tbsp (45ml) agave nectar
1 cup (147g) tomato paste
1 cup (236ml) water

WASABI MAYONNAISE:
1 3/4 cups (385g) vegan mayonnaise (we like Vegenaise)
1/4 cup (29g) natural wasabi powder (we prefer Eden brand or Sushi Sonic)
1/4 cup (59ml) mirin
1 tbsp (15ml) nama shoyu (unpasteurized soy sauce)
1 tbsp (22g) brown rice syrup

SANDWICHES:
3 tbsp (45ml) olive oil
3 3/4 cups (568g) chopped seitan
1 wide French baguette
3 cups (120g) arugula

Method:
To make the cashews, place the cashews in a medium bowl. Put the plum vinegar, tomatoes, onion, cilantro, jalapeño, ginger, olive oil, sambar masala, asafetida and curry paste in a blender. Blend at high speed for 30 seconds. Pour the puree over the cashews. Mix briefly to distribute evenly. Allow the mixture to rest for 30 minutes.

Carefully spread the cashews and all the liquid on a single dehydrator tray with a teflex sheet. Dehydrate at 112°F (44°C) for 24 hours. Remove the teflex sheet, placing the cashews directly on the dehydrator screen. Continue to dehydrate for 24 more hours. These cashews can stay fresh for 2 months if stored in an airtight container.

To make the marinade, heat the olive oil in a small saucepan over a medium heat. Add the lemongrass and ginger, and sauté for 2 to 3 minutes, stirring until the ginger becomes fragrant and golden. Add the remaining ingredients and bring to a boil over medium-high heat. Cover the pot and turn off the heat. Allow the ingredients to steep and soften in the hot water for 15 minutes.

Pour the contents of the pot into a blender and blend at high speed for 45 seconds to form a smooth marinade. Chill the marinade until ready to use. The marinade will keep for up to 8 days in the refrigerator, and it also works well as a marinade for vegetables and tofu.

To make the chili sauce, heat the sesame oil in a small saucepan over medium heat. When the oil is hot, add the red pepper flakes, mustard seeds, chipotle powder, cloves and dried ginger and stir for 40 to 60 seconds until fragrant but not too dark. Place the fried spices and oil into a blender along with the agave nectar, tomato paste and water. Blend on high speed for 45 seconds to form a smooth, emulsified sauce.

To make the wasabi mayo, mix all the ingredients rapidly with a whisk until the mixture is smooth and free of lumps. This mayonnaise will stay fresh for up to 3 weeks when stored in an airtight container in the refrigerator and is great on many types of sandwiches.

To assemble the sandwiches, heat the olive oil in a pan or cast-iron skillet over medium heat. When the oil is hot, add the chopped seitan and sauté for 4 to 6 minutes, until the seitan is seared and golden brown in spots.

Pour ¾ cup (180ml) of the marinade onto the seitan and allow it to cook and soak in the marinade for another 2 minutes.

Cut the baguette into three 8- to 10-inch (20 to 25cm) portions and slice open. Toast the baguettes in a pan, cut-side down. Spread 2 to 3 tablespoons (30 to 45g) of wasabi mayo on each half of the baguette. Place 1 cup (40g) of the arugula on each bottom half of the baguette, followed by 1 ¼ cups (190g) of the cooked seitan, followed by 2 tablespoons (30ml) of the Szechuan chili sauce. Sprinkle each sandwich with ¼ to ⅓ cup (40 to 50g) of the curried cashews and cover with the top half of the baguette.

Lemongrass Five Spice Seitan Sandwich