Monday, June 2, 2014

Bacon Seitan Sandwich

Recipe by Jessica from Conveganence

Picture of Bacon Seitan Sandwich
When I toasted [this] sandwich in the oven, my house started to smell like bacon. And it tasted rather bacony when I bit into it as well.

But the bacon is not the only star of this sandwich. The mashed sweet potato spread with lime juice and cumin hits all the flavor spots: sweet, tangy, and a little spicy. Same goes for the spinach-cilantro mixture, which, by the way, is a great way to sneak a whole lotta spinach into one little meal. 

Makes 3 sandwiches
Prep Time: 30 minutes

  • 1 medium sweet potato, peeled and cubed
  • 3-4 C baby spinach
  • 1 big handful cilantro
  • 2 cloves garlic, smashed
  • 1 lime, cut in half
  • 1/2 tsp sea salt, divided
  • 1/2 ground cumin, divided
  • 5 oz Upton's Naturals Bacon Seitan
  • 1 tomato, sliced
  • Vegan sandwich bread of your choice, toasted very lightly

  1. Place the potato in a saucepan filled with salted water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until potato is tender enough to mash easily.
  2. Meanwhile, place the spinach, cilantro, garlic and juice from half of the lime in a food processor. Pulse until the spinach cilantro mix is finely minced. Add a tablespoon or two of water if necessary. Stir in 1/4 tsp salt and 1/4 tsp cumin. Set aside.
  3. Mash the sweet potato in a small bowl with the other half of the lime and the remaining salt & cumin.
  4. Spread the potato mixture on the bread, and layer with the spinach mixture, bacon seitan, and tomato. War the sandwich in a panini press, on a grill pan, or in a toaster or conventional oven until the bread is toasted to your liking.

Find out where you can get your Upton's Naturals seitan here.