Categories: Entrees, Sandwiches
Tags: Refined Sugar Free,Vegan
Several weeks ago, my sweet hubs and I ventured up to Bethlehem, PA for VegFest. It turned out to be a really fun and scrumptious adventure. Aside from having tons of vendors that sell conscientious and hand made jewelry, clothes, body lotions, etc. they also had many booths with charity organizations. We got to pet an adorable pig, who's tail would wag whenever people petted him, seriously adorable. We made donations, picked up brochures, and bought unique treasures. Now... let's talk about the food. There was a great offering of local food vendors serving up everything from pizzas to spelt soft pretzels. Of course Vegan Treats was there with a spread of beautiful sweets so varied and monumental, it was enough to make your knees week. Since we arrived early we indulged in a boston creme donut that elicited several moans. But the best part was that we had always wanted to try the vegan eats from the food truck "The Cinnamon Snail" and they were scheduled to come to the festival. They got there a little later than they expected... We were like hawks and spotted them the very moment they arrived and got toward the front of the line that was very quickly forming. We chatted with the people in line and really enjoyed our company during the short wait until the truck opened it's window and started to take orders. Their menu is ah-mazing and we had a terrible time trying to figure out what to get. We opted for the lemongrass five spice seitan sandwich and the ancho chili seitan burger. I tried not to drool as I told them what we wanted. The guys were geniunely nice as they took our order and we moved to the side to wait. Within a few minutes we heard our name called out and ran up to retrieve our order. My hubs and I split everything and eagerly dove in. Holy. Mother. of. the. Universe! Their food was not just good, it was breathtaking, orgasmic, and beyond delicious! I hope they have food trucks in heaven, seriously. If you are ever in the Northern NJ, NY city area you have to check them out. This sandwich is inspired by their flavorful, hearty, and beautiful food. It's perfect for the fall and winter... the beer and maple flavors kissed with the tangy and spicy horseradish is divine. The swiss chard adds the perfect bitter note and adds such gorgeous color to the sandwich. This is one of our favorites now and reminds us dearly of some of the best vegan food we have ever eaten... thank you Cinnamon Snail!
Beer-Braised Onions & Garlic:
- 1 - 1/2 large sweet onions, halved and thinly sliced
- 4 large cloves garlic, thinly sliced
- 2 TBS canola oil
- 1 - 1/2 cups of beer, I used a pale ale, add more if needed
- salt & pepper
- 1/4 cup vegan sour cream
- 1/4 cup Vegenaise
- 1/4 cup horseradish
- 1/4 tsp salt
- 1/8 tsp garlic powder
Maple Glazed Seitan:
- 3 TBS Braggs Liquid Aminos
- 1 TBS Balsamic vinegar
- 2 TBS olive oil, divided
- 1 TBS maple syrup
- 1/4 tsp red pepper flakes 1/4 tsp black pepper
- 12 oz of seitan, rinsed and patted dry
- 4 to 6 sub or torpedo rolls, 6" long, or 2 to 3 long sub rolls, cut in half lengthwise
- 1 large bunch of swiss chard, tough stems removed, sliced into 1" thick ribbons
- salt & pepper
First start with the beer-braised onions and garlic. Heat the oil in a large skillet over medium heat. Add the onions, garlic, and some salt & pepper. Cook for 6-8 minutes, stirring occasionally until the onions are golden and soft. Add the beer and continue to cook until all of the beer has reduced down and there is not much liquid left in the pan. About 7-10 minutes. Add more beer if you like. Once reduced, remove from heat.
While the onions and garlic are cooking, squeeze the horseradish into your hands to get as much of the moisture out as you can. The combine all the ingredients in a medium bowl, whisking gently to combine. Cover with plastic wrap and set aside. Bring a large pot with an inch of salted water to a boil. Now start on the glaze, in a small bowl add all the ingredients except the seitan and 1 TBS olive oil. Whisk thoroughly until the maple syrup has dissolved. Preheat over med-high a large non-stick skillet with the remaining tablespoon of oil. Add the dried seitan and cook, stirring often until the seitan starts to turn golden, about 5-7 minutes. Then pour the glaze over top and cook, again stirring often, until the seitan starts to get crispy and all the glaze is absorbed, another 5-7 minutes. While the seitan is cooking, blanch the swiss chard for 4-5 minutes and remove from the boiling water. If you want to keep the bright colors, you can rinse with cook water to stop the cooking process.
Once everything is done, you can assemble the sandwiches. Smear the horseradish spread over top half of the cut rolls. Top the bottom half with a layer of seitan, then add a layer of swiss chard, and finally the beer-braised onions and garlic. Sprinkle on a little salt & pepper. Cut them carefully in half and enjoy! Makes 4-6 small subs or 2-3 longer ones.