OUT FOR THE COUNT OF MONTE CRISTO

OUT FOR THE COUNT OF MONTE CRISTO 3

 

OUT FOR THE COUNT OF MONTE CRISTO 4

OUT FOR THE COUNT OF MONTE CRISTO

Makes 4 sandwiches

Ingredients
  

For filling and spread:

  • 1 tbsp olive oil
  • 12 oz Moo-Free seitan (see recipe) cut into ½-inch strips
  • cup sauerkraut, drained
  • 2 tbsp prepared horseradish, divided
  • 1 tbsp dijon mustard, divided
  • ¼ tsp black pepper
  • 1 pinch red pepper flakes
  • 1 large avocado peeled and pitted
  • 2 tsp fresh lemon juice

For french toast bagels:

  • ¼ cup cashews soaked in water for 1 hour, then rinsed and drained
  • cup non-dairy milk
  • 2 tsp dijon mustard
  • 1 tbsp sauerkraut juice
  • 1 tbsp white wine vinegar
  • ½ tsp fine sea salt
  • tsp black pepper
  • ¼ cup minced scallion
  • 1 tbsp all-purpose flour
  • 1 tsp baking powder
  • canola oil for cooking
  • 4 bagels cut in half

Instructions
 

To make the filling and spread:

  • Heat the oil in a large skillet over medium-high heat.
  • Add the seitan strips and cook until seared, 3 to 5 minutes.
  • Add the sauerkraut, 1 tablespoon of the horseradish, 1 teaspoon of the mustard and the black pepper and red pepper flakes.
  • Cook, stirring, for 4 minutes.
  • For the spread, place the avocado, lemon juice, remaining 1 tablespoon horseradish, and remaining 2 teaspoons mustard in a small bowl.
  • Mash with a fork until smooth.

To make the french toast bagels:

  • Combine the cashews, milk, mustard, sauerkraut juice, vinegar, salt, and pepper in a blender.
  • Process until smooth and then pour into a shallow dish.
  • Stir in the scallion, flour, and baking powder.
  • Heat ⅛ inch of oil in the skillet over medium-high heat. (These are prone to sticking, so add additional oil if needed.)
  • Dip the bagels into the mixture, let the extra batter drip back down into the dish, and transfer to the skillet.
  • Cook for 3 to 4 minutes on one side, or until browned.
  • Cook the other side the same way.
  • Place a bagel half on each plate and spread evenly with the avocado mixture.
  • Divide the seitan/sauerkraut mixture evenly among the bagels.
  • Put the tops on and serve.

Jason

Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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