Tuesday, February 21, 2012

TERIYAKI SAMMIES

I like me some sammies! But, I am tired of spending too much money on the prepared “lunchmeat” that doesn’t really taste that great and is loaded with preservatives. The nice thing about these is that you can make a large batch of the meat, marinate them in whatever pleases you (think BBQ sauce or peanut sauce), and throw them in the freezer for future use.  We had these for dinner tonight and we were happy. So happy…

Ingredients:
Meat:
3 oz. firm silken tofu (Mori-Nu)
2 Tbs. olive oil
2 Tbs. Bragg’s Liquid Aminos
2 Tbs. red wine
1 Tbs. red wine vinegar
1 Tbs. maple syrup
1 tsp. garlic, minced
2 Tbs. nutritional yeast
¼ tsp. nutmeg
¼ tsp. white pepper
½ tsp. ground mace
½ tsp. ground coriander
1 cup vital wheat gluten
½ cup teriyaki marinade
 
Slaw:
2 cups green cabbage, shredded
2 large carrots, peeled and shredded
4 green onions, chopped
1 Tbs. black sesame seeds
1 sheet of nori seaweed, toasted over the stove
2 Tbs. sesame oil
1 Tbs. red wine vinegar
1 tsp. Bragg’s liquid aminos
½ tsp. sugar
¼ tsp. salt

Directions:
Preheat oven to 350 degrees. Fill a glass dish about ½ way with water and place it in the oven while it is heating. Add all ingredients but the vital wheat gluten and teriyaki marinade to a blender. Pulse 2-3 times to combine (don’t puree it, you want the tofu to be in tiny bits). In a large mixing bowl, stir the tofu mixture into the vital wheat gluten. Mix together with a spatula. Form a tube about 2”-3” in diameter. Wrap in aluminum foil. Place tube into the water bath and cook for 90 minutes. Remove from the oven and let cool. Slice thinly and place in a Ziploc bag with the teriyaki marinade. Let soak for a few hours or days – whatever. To make the slaw, in a large bowl combine the cabbage, carrots, onions, seaweed and sesame seeds. In a small bowl combine the oil, vinegar, liquid aminos, sugar and salt. Pour dressing over cabbage mixture. To assemble the Sammie: slather Vegenaise over both sides of high quality soft hoagie buns, top with 5-6 slices of lunchmeat, and dollop generous amounts of slaw over the meat. Serve with plenty of napkins.

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