My version
After losing my sense of time last week and not getting around to make the scheduled Food Network Friday recipe that Kim (aka Veg-in-Training) had chosen, we rescheduled to this week. Kim picked a new recipe and it sounded so good that I made it the very next day. Let me tell you, this sandwich rocks! It’s one of those dishes that comes together as bigger than it’s parts. It’s so simple, but so delicious. It’s labeled “Intermediate”, which must mean it’s too hard for someone who’s skill level is limited to calling for take-out, but take a look and you’ll see how easy it is. Here it is from Ina Garten.
Liz’s version
Check out Liz’s version here. She partnered the sandwich with some gorgeous looking potato sticks (also from Ina Garten) for a dynamic duo. It always fascinates me to hear some of the differences in food availability here in the U.S. and elsewhere, as well as the language differences. Why in the world did we Americans start calling arugula by that name instead of the obviously more imaginative name of “rocket”?
Kim’s version
Being me, I took a few liberties with this sandwich. I love marinades and figured that I could get more flavor into the seitan using that method than roasting it. As a horseradish enthusiast, you know very well that I’m going to up it’s ratio in that sauce. And if a sandwich can be grilled, it will be in this house.
Seitan and Horseradish Sauce Sandwich
Serves 2
For the seitan:
8 ounces beefy seitan, cut into 1/8 to 1/4 inch slices
1/3 cup dry white wine
2 teaspoons Dijon mustard
1 tablespoon tamari
1 teaspoon olive oil
1/2 teaspoon agave
1/8 teaspoon salt
Pinch black pepper
For the sauce:
2 tablespoons vegan mayonnaise
1 teaspoon Dijon mustard
2 teaspoons prepared horseradish
Salt and pepper
For the sandwiches:
4 slices bread
1/2 cup fresh spinach (arugula would be better, but it looked lousy at the store)
Vegan margarine for grilling the sandwiches
Marinade the seitan in the marinade for an hour or longer. Prepare the sauce and set it aside.
To cook the seitan, heat a skillet over medium high heat. Lightly oil the skillet, or use nonstick spray. Remove the seitan from the marinade, but reserve the marinade. Cook the seitan for about 2 minutes per side until nicely colored. Add the marinade to the skillet and let cook until absorbed or evaporated.
Spread the outsides of the bread with the margarine and the inside with the horseradish sauce. Pile on the seitan, the spinach and the top slice of bread. Grill over medium heat until both sides are golden.
We were also talking about the book contest winner, weren’t we? Well, Mollyjade, commenter #1, I hope you see this! Congratulations! Please send me your mailing address so I can get your prize on the way to you.
Another book contest will be coming soon, so check back. Thanks, Kim, for the fantastic recipe picks.
Have a great weekend!
17 Comments
Looks great! I’ll hopefully start back participating next time.
yum..that looks amazing!
I don’t know where we got rocket from either? but i think the italian word is ruccola, maybe that’s where it came from. But that’s a total guess – don’t quote me!!
the sarnie looks great. i love the idea of FNF, i always see things i think i could veganise on the FN. I’ll have to join in one day.
I LOVE the idea of marinading the seitan. I will do that next time. Both of your sandwiches look super yummy!
AK, we’re on hold until after the first of the year. Hope you jump back in then!
Amanda, thanks! And easy.
Sal, join us sometime! It’s a lot of fun. Rocket is so much more colorful a word.
VIT, your sandwich looks great, too. Thanks for the great pick.
Why the hell didn’t I think to marinate? And there was me feeling so proud of my beefy bouillon addition. Doh! mine was still fab though. And I had some of the horseradish mayo left so I took a 1,000 recipes soytan cutlet out of the freezer, whacked it on a hot dry pan then slammed it on a roll with the mayo and the leftover watercress. YUM.
Horseradish is something I didn’t learn to appreciate until I was an adult, but am so glad I do now!
http://www.thefreedictionary.com/salad+rocket
Rocket: 1. See arugula.
2. Any of several plants of the mustard family, especially the dame’s rocket and the sea rocket.[Middle English rokette, from Old French roquette, from Italian rochetta, variant of ruchetta, diminutive of ruca, a kind of cabbage, from Latin rca.]
arugula:
A Mediterranean plant (Eruca vesicaria subsp. sativa) having flowers with purple-veined, yellowish-white petals and pungent, edible leaves. Also called rocket, rocket salad, roquette.
[Probably Italian dialectal, from Latin rca, cabbage.]
A marinated Seitan, I have not thought of this before, but I think this will greatly enhance the taste.
I have tried marinated seitan just now! I first I was a bit apprehensive on how it might turned out, but in the end..it was fantastic!
Teak, I’m so glad you enjoyed it. Thanks for posting!
Horseradish is one of my favorite! I just love the many taste combination you can do with it and it is cheap as well, so it is my best friend in the kitchen.
Laminar, I agree. It really adds a punch.
This is a perfect dish for picnics..easy to prepare and healthy – the essence of good food.
I have never really thought of marinating seitan..now that you mentioned it here..I can think of many tastes and spirits that I can use.
Tami, please feature more dish using horseradish! Thanks a lot.
Alison, thanks for the kind words!
Netflow and Mailing List, go wild with marinating- there are no boundaries. And yes, I think I should post more recipes with horseradish. I have a few written but somehow they never made it to the blog.