Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons vegan butter, (divided)
  • 8 ounces homemade seitan ( (chicken-style, about half of a batch, can substitute store-bought seitan))
  • 1 small onion, (finely diced)
  • 1 garlic clove, (minced)
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1/2 cup unflavored and unsweetened non-dairy milk
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons soy sauce
  • 1 teaspoon white wine vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • Salt and pepper to taste
  • 6 small slices crusty sandwich bread ((or 6 larger slices, for larger sandwiches), toasted)
  • Chopped fresh chives and/or parsley, (for serving)

Instruction

  • If using homemade seitan, slice it as thin as possible, preferably using a mandoline slicer. If using store-bought, slice it thin as best as you can using a mandoline or sharp knife (depending on the size and shape of your seitan pieces).
  • Place 1 tablespoon of vegan butter in a medium skillet and melt it over medium heat.
  • Give the butter a minute to heat up, and then add the seitan slices. Avoid overcrowding the skillet, and cook the slices in batches if needed.
  • Cook the seitan slices for about 5 minutes on each side, until lightly browned, and then remove them from the skillet and transfer them to a plate.
  • Melt the remaining 2 tablespoons of butter in the skillet. 
  • Add the onion and cook for about 5 minutes, until soft and translucent.
  • Add the garlic and flour, and stir well to coat the onions with flour. Cook for about 1 minute more, until the garlic becomes very fragrant.
  • Whisk in the water, milk, nutritional yeast flakes, soy sauce, vinegar, thyme, and rubbed sage.
  • Raise the heat and bring the mixture to a simmer. Lower the heat and allow it to simmer, uncovered, for about 10 minutes, until it thickens up a bit.
  • Return the seitan slices to the skillet and stir them into the gravy. Cook for about 1 minute more, just to heat up the seitan and give it a chance to absorb some gravy.
  • Remove the skillet from heat and season the gravy with salt and pepper to taste.
  • Arrange the bread slices on plates in pairs, and top with the turkey and gravy. Sprinkle with parsley and/or chives, and serve.