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In a mixing bowl, whisk the vital wheat gluten, nutritional yeast, and spices.
Mix in the vegetable broth and soy sauce until well combined.
Knead the mixture for 4-6 minutes (either by hand or using a stand mixer with the hook attachment).
Form into a rectangular patty that is about 3/4″ thick.
In a medium-sized saucepan, bring the ingredients for the broth to a boil.
Place the seitan patty into the broth (making sure it is fully covered but it will float to the top) and bring the mixture to a simmer.
Cover and allow to cook for about an hour, flipping every 15 minutes.
Once it is done, allow the seitan to cool for at least 30 minutes in the broth.
Melt the butter in a sauté pan over medium-high heat. Place the onion into the pan and cook for five minutes.
Turn down the heat to low and allow to cook for about 45 minutes, stirring occasionally. Once done, remove from heat.
Chop the pepper into long thin strips.
Heat the oil in a saucepan over medium heat and add the pepper slices to the oil.
Cover and cook until the pieces are cooked thoroughly and are slightly brown, stirring occasionally. If the pieces are beginning to burn or sticking to the pan before they are completely cooked, add a little water to the pan.
In a saucepan over low-medium heat, melt the margarine & whisk in the flour to form a roux.
Add the milk while continuously whisking until there are no flour chunks.
Turn up the heat to medium-high. Continue to whisk until it begins to boil then add the cheese. Cook until it is completely melted, stirring often.
Remove the seitan from the broth mixture (feel free to save the broth and use it in soup!) and slice into long, thin pieces (will make ~24 slices, look at pictures above for example of how to slice).
In a saucepan, add a bit of olive oil and lightly fry the seitan slices until crispy on each side (or air fry the slices!). Repeat until all the slices are crispy.
For each hoagie roll, add ~4 pieces of crispy seitan, onions & peppers, and a big drizzle of cheese sauce. Enjoy!