Vegan Italian Beef W/ Homemade Hot Giardineria (Fat-Free Option)

This has got to be the best "slow-cooked" seitan that I have ever had - its so tender and juicy from the broth I made, with little to no chew so it literally melts in your mouth. The juiciness helps reactivate more of the creaminess and meltiness from the flavored cream cheese (chive and garlic)  that I spread upon the buns before toasting them to an utmost crispness. The light spice from the peppers and the kick from the salt and vinegar make this an extremely addicting sandwich that anyone could love.

(Italian Beef Ingredients)

• 1 cup of Vital Wheat Gluten(Bob's Red Mill)
• 1/2 tsp of Salt
• 1/2 tsp Black Pepper
• 1 tsp of Basil
• 2 tsp Garlic Powder
• 3 tsp Italian Seasonings
• 1 tsp Olive Oil or Chilled Chickpea Broth

(Broth Mix Ingredients)

• 5 cloves Crushed Garlic
• Black Pepper, Garlic Powder, Salt and Italian Seasonings
• Molasses to darken the broth
• 1 gallon of Cold Water

(Italian Beef Directions)

• Mix your dry and your oil together and slowly add in your cold water. Knead lightly about 30-35 times and keep whatever liquid comes out in the bowl with the seitan.
• Combine your broth ingredients together in a large pot and bring to a boil. Then add in the seitan and leftover liquid. .
• Place a pot top on the seitan and turn the heat on low, then check about 20 minutes in to see if it has expanded, if it has you can spoon a little broth on top and make sure that nothing has over boiled. Let this cook for about five more minutes until well-browned and it looks cuter.
• Remove the pot lid, then turn the heat to the highest degree and cook for exactly one minute.
• Return the pot top and cut off the heat, letting it sit from two hours to the whole night
• When you are ready, place your large piece of seitan on a plate and squeeze the water out of it - but do not drain your broth at all.
• Take a fork and a knife and cut the seitan in half, then scrape the "skin" and "meat" off from each other, away from you. If a piece gets bigger than your thumb, chop it up.
• Place into a nice pasta drainer or fryer net and allow for your seitan to warm up in the broth as you turn the heat on medium. Once it has warmed, you can get some of the extra liquid out by cooking it in a dry, non-stick skillet.
• When the seitan has come to your liking, place atop two well-toasted buns that have been schmeared with cream cheese or vegan margarine and then delicately lay on your giardineria.

(Homemade Giardineria Ingredients)

• 2 stalks of Diced Celery
• 1 small Diced Carrot
• 1/2 Diced Green Bell
• 1 (half) De-Seeded Jalapeno Pepper
• 2 cloves Diced Garlic
• 1/4 Diced White Onion
• Diced Green Olives and Cauliflower
• Oregano, Black Pepper and Salt
• 1 cup of White Vinegar
• 1/2 cup of Olive Oil (add none if you want fat-free)

(Homemade Giardineria Directions)

• Pour boiling water on your vegetables, dip them in cool water then combine all of the ingredients in a jar.
• Let it sit in the fridge, untouched, for 2-6 days or until you believe it is ready. Serve atop your Italian beef and enjoy!