Vegan serranito

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
• 4 Italian green peppers (about 300 g)
• Plenty of sunflower or mild olive oil, for frying
• Coarse salt, to taste
• 2 tomatoes, sliced
• 4 soft rolls or 2 baguettes, vegan bread (no lard, no milk), about 500 g in total
• 4 tablespoons vegan mayonnaise

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of olive oil
• What to use instead of oregano
• What to use instead of bread
• What to use instead of green bell pepper
• What to use instead of soy sauce
• What to use instead of tomatoes

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. Fry the whole peppers in plenty of oil over medium heat for 8-10 minutes, turning them, until tender and the skin is golden. Season them with coarse salt and remove the stems and seeds.
3. 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.
4. Open the bread and warm it briefly on the griddle. Spread with vegan mayonnaise if you like.
5. Add the fried pepper, then the freshly cooked seitan fillets and a few tomato slices. Close and serve right away, hot.

Nutrition facts

Approximate, per serving (about 389 g). Calculated with data from USDA FoodData Central.