This meaty masterpiece repurposes the recipe from The Sexy Vegan’s new microbook, Sexy’s Best, Vol. 3: Vegan Filet Mignon (LINK: http://bit.ly/veganfiletval) by suffing it into a well-balanced sandwich, layered with pickled onion crisps, a dijon-caper spread, and a melty, herbed “honey butter” cascading down over everything. This. Is. Not. A. Drill.
Vegan Filet Mignon Sandwich
Makes two sandwiches.
- 5 to 6 ounces sliced Vegan Filet Mignon, or other beef-style seitan slices
- 2 ciabatta rolls, or 4 slices rustic bread, lightly toasted
- Dijon-Caper Spread (recipe below)
- ½ cup arugula
- 1 recipe Pickled Red Onion Crisps (recipe below)
- 2 tablespoons Herbed Honey Butter (recipe below)
- Set a steamer basket over simmering water. Lay out toasted bread slices. On each bottom slice, spread the Dijon-Caper Spread. Add the arugula, and then the onion crisps.
- Place the seitan slices in the steamer basket, and steam for 30 seconds. Remove with tongs and distribute them evenly on top of the onion crisps on each sandwich. Immediately scatter 1 tablespoon of the honey butter on the hot seitan, crumbling it with your fingers to distribute it evenly on top of each sandwich. Place other slice of toasted bread on top. Press down slightly to encourage the butter cascade. Serve immediately.
- ¼ cup vegan mayo
- 2 tablespoons dijon mustard
- ½ teaspoon vegan worcestershire
- 1 tablespoon capers, drained, roughly chopped
- ½ teaspoon cracked pepper
- Salt to taste
- In a small mixing bowl, add all spread ingredients. Mix to combine and season with salt to taste.
The brine can be reused after you use up the first batch of onions. Just slice more onions, submerge them in the brine, and let them hang out in the fridge for as little as a few hours, or as long as a few weeks. They’re terrific toppings for tacos, pizzas, salads, or just served on the end of a good old-fashioned fork.
Makes enough for two sandwiches.
- 1 medium red onion, sliced into ⅛ inch thick rounds, and separated into rings (it’s ok if some break, and are no longer in ring form)
- 1 ½ cups distilled white vinegar
- ½ cup water
- ½ cup granulated sugar
- 1 ½ teaspoons salt
- ½ cup brown rice flour
- ½ teaspoon granulated garlic
- ½ teaspoon smoked paprika
- Canola oil for frying
- Add vinegar, water, sugar, and salt to a pot. Bring to a boil, stirring until sugar and salt are dissolved. Remove from heat.
- In a non reactive bowl or jar, place onions, and pour the hot liquid over, making sure onions are submerged. Let stand until cool. You can make these several days in advance of frying them, and store covered in the fridge. The flavor will only improve.
- In a high sided pan or pot, add enough canola oil so that it is about 2 inches deep. Heat to 375°F (a little pinch of flour dropped in should foam immediately). In a mixing bowl, add the flour, garlic, and paprika, and mix to combine.
- Working in batches, remove onions from brine, shake off excess liquid. Dredge in flour until coated and deep fry until crisp and golden, 45 to 60 seconds. Remove and drain on a paper towel-lined plate. Season with a pinch of salt.
Herbed Honey Butter
- 1/4 cup vegan butter (preferably Miyoko’s Kitchen European Style Cultured Vegan Butter), softened
- 1 tb minced Italian parsley
- 2 tablespoons Bee Free Honee or agave (reduce agave by 1 teaspoon)
- ½ teaspoon salt
- In a small mixing bowl, add all ingredients, and mix to combine. Lay out some plastic wrap. The butter should be soft and smooth, but not runny. If it got too runny place the bowl in the freezer for a few minutes to firm it up. Spoon the butter into a pile on the plastic Tightly roll it up in the plastic into a fat cigar shape. Twist the ends, and place in the freezer until set. Remove from freezer about 10 minutes before using. Store in the fridge for up to a week, or in the freezer for a month.
Photos by Jackie Sobon from veganyackattack.com