Ajo cabañil potato and seitan sandwich

Ingredients

• 400 g seitan, in thin fillets
• 2 garlic cloves, for the marinade
• 1 teaspoon sweet paprika, for the marinade
• 1 teaspoon dried oregano, for the marinade
• 1 tablespoon soy sauce, for the marinade
• 2 tablespoons olive oil, for the marinade
• 700 g potatoes
• Plenty of sunflower or mild olive oil, for frying
• 3 garlic cloves, for the ajo cabañil
• A pinch of coarse salt, for the ajo cabañil
• 2 tablespoons white wine vinegar
• 2 tablespoons water
• Salt, to taste
• 4 round rolls or 2 baguettes, vegan bread (no lard, no milk), about 500 g in total

Missing an ingredient?

• What to use instead of sunflower oil
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• What to use instead of bread
• What to use instead of potatoes
• What to use instead of soy sauce

Instructions

1. Finely chop the garlic for the marinade and mix it with the paprika, oregano, soy sauce and oil. Coat the seitan fillets well and let them rest for at least 15 minutes.
2. Peel the potatoes and cut them into thick slices, as for Spanish-style poor man's potatoes. Fry them in plenty of oil over medium heat for 15-20 minutes, until tender and lightly browned. Drain and salt them.
3. Meanwhile, crush the garlic with the coarse salt in a mortar until it forms a paste. Add the vinegar and water and mix well: this is the ajo cabañil.
4. Put the potatoes in a clean frying pan over medium heat, pour the ajo cabañil over them and stir for 1-2 minutes, until the vinegar evaporates and the potatoes take on its flavor.
5. Heat a griddle or frying pan over high heat and sear the seitan fillets for 1-2 minutes per side, until browned on the outside and juicy inside.
6. Cut and open the bread, add a generous layer of ajo cabañil potatoes and top with the freshly cooked seitan fillets. Close and serve hot.

Nutrition facts

Approximate, per serving (about 431 g). Calculated with data from USDA FoodData Central.