I am not a huge fan of meat substitutes, but this Hickory & Sage Seitan Bacon by Sweet Earth was amazing! It brought me right back to my hickory beef jerky days. It’s perfect for BLTs or breakfast sandwiches. I whipped up a homemade lemon, basil mayo and grilled this baby and it was amazing! Here’s the recipe.
- Grill pan
- 1 Large tomato
- 2 Packages Sweet Earth Hickory & Sage Seitan
- 1 1/4 Cup mayo
- 1 Handful fresh basil
- Juice from 1/2 lemon
- 4 Slices your favorite bread
- 2-4 leaves of lettuce (or your favorite green)
- Salt & pepper to taste
- Place 12 pieces of seitan on a baking sheet (6 per sandwich) and cook in the oven on 375 for 10-15 min or until crispy
- While the seitan is cooking, prep your mayo. Combine 1 cup of mayo, chopped basil, lemon juice, salt and pepper. Allow to chill in fridge until you are ready to build your sandwich
- Slice tomato and prep lettuce, set aside
- When the seitan is finished, remove from oven and start building your sandwich
- I like this sandwich grilled using a grill pan, but if you don't have one, toasted bread works fine
- Spread remaining mayo on the outside of your bread and place it face down on the grill pan on medium to low heat. The mayo gives you a nice caramelized, crispy outer crust.
- Build your sandwich starting with spreading the lemon basil mayo from edge to edge.
- Then add your lettuce, 6 pieces of seitan for each sandwich, and top with tomato.
- Spread more lemon basil mayo on the top piece of bread, and spread mayo on the outside of the bread.
- Grill until each side is browned up and has grill marks.
Since discovering this seitan, I have been obsessed. The oven dries it out which gives it more of a crispy, bacon vibe. BUT! If you heat it in a skillet, it keeps in some of the juices and moisture which is also nice. It will still get crispy in a skillet, too. I like to use the leftover seitan to make a grilled egg and cheese the following morning. The basil mayo is really nice because it adds a brightness to the seitan. The fresh veggies and toasty bread are perfect. The fat from the mayo allows the bread to almost caramelize and get those nice grill marks. You will not miss bacon with this sandwich!
Shout out to the chef who turned me on to this vegan bacon. Thanks, Nik!