This is a slight variation from the almighty Veganomican. This has a couple of shortcuts, mainly I use pre made mock chik'n instead of making the seitan myself. I have had good feedback from meat eaters on this one, it is especially good with sweet potato fries!
Dipping Broth:
2 1/2 cups veggie broth
2 tablespoon of soy sauce, low sodium
4 cloves of garlic, left whole with peel but gently crushed
1 inch piece of ginger root, sliced into 1/8-inch pieces and gently crushed
1/2 teaspoon five-spice powder
1 teaspoon red pepper flakes
1 1/2 teaspoons sugar
2 tablespoon lime juice, use fresh, the bottled stuff just isn't the same
Sandwiches:
1 pack of mock chik'n strips, I like
http://www.lightlife.com/product_detail.jsp?p=smartstripschickn
4 (6-inch) French baguette, or individual mini baguettes
Several sprigs of fresh cilantro
Red onion rings, thinly sliced
Cucumber, seedless is best, peeled and sliced into long, thin strips
Vegenaise
In a 2 quart saucepan, combine the broth, garlic, ginger, five-spice powder, and pepper flakes. Do not cover. Bring to a boil and boil for 5 minutes, then turn down heat to medium-low and simmer for another 10 minutes. Turn off the heat, stir in the sugar and lime juice, and cover the broth until ready to serve. Strain the broth in to individual bowls or ramekins when ready to eat!
Stir fry the chik'n slices with a little soy sauce, salt, pepper, basil leaves and sliced red onion. The original recipe has the onion raw, but I like it better cooked.
Slice each baguette in half, lengthwise, open up and lightly toast. Spread the vegenaise on each half and layer one side with cucumber, onion rings and chik'n slices, top with the cilantro. Close the sandwich and smush down a little. Holding it down firmly, slice on the diagonal. Serve it with a cup of broth and dip!
