Dave’s Seitan Po’ Boys With Brown Gravy (Vegan)

The first time I had a truly great po’ boy, I was a wide-eyed culinary student exploring the hidden gems of New Orleans. It wasn’t the fancy restaurants that stole my heart, but the unassuming corner shops where the aroma of simmering gravy hung heavy in the air. I remember the sheer joy of biting into that messy, overflowing sandwich, the bread soaked with flavorful gravy, the fillings a symphony of textures and tastes. It was a revelation, and it sparked a lifelong love affair with this iconic sandwich. Dave’s vegan take on this classic brings back those cherished memories with every single bite!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Yield: 4-6 sandwiches
• Dietary Type: Vegan

Ingredients

• 1-2 tablespoons vegetable oil
• 2-3 lbs seitan, sliced thin (homemade or store bought)
• ½ onion, finely chopped
• 5 garlic cloves, minced
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• ½ – ¾ cup unbleached white flour
• ¼ – ½ cup vegetable oil
• 1-3 cup vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon Kitchen Bouquet (gravy browner)
• 1 tablespoon soy sauce
• 2 tablespoons nutritional yeast flakes
• Vegan mayonnaise, for serving
• Yellow mustard, for serving
• French bread (or other light, airy sub rolls), sliced laterally
• Sliced tomatoes, for serving (optional)
• Shredded lettuce, for serving (optional)

Equipment Needed

• Large skillet or sauté pan
• Whisk
• Cutting board
• Knife

Instructions

1. Heat 1-2 tablespoons of vegetable oil in a large skillet or sauté pan over medium heat.
2. Add the sliced seitan, finely chopped onion, and minced garlic to the pan.
3. Sauté the mixture until the onions soften and the seitan begins to brown, approximately 5-7 minutes. Stir frequently to prevent sticking.
4. Pour in 2 tablespoons of soy sauce and 2 tablespoons of balsamic vinegar.
5. Continue to sauté for a few more minutes, until all the ingredients are well combined and the vinegar has cooked off slightly. This step intensifies the flavor. Remove the pan from the heat and set the seitan mixture aside.
6. Prepare the roux: In the same skillet (wipe clean if needed), whisk ½ – ¾ cup of unbleached white flour into ¼ cup of vegetable oil over medium heat.
7. Continuously whisk the flour and oil mixture, being careful not to burn the flour. If the mixture seems too dry, add a bit more oil (up to ½ cup total).
8. Continue to whisk until the roux turns a rich, brown color, about 5-7 minutes. This is the foundation of your gravy’s flavor, so don’t rush it!
9. Once the roux is brown, slowly add 1 cup of vegetable broth, whisking constantly to prevent lumps from forming.
10. Continue to whisk and gradually add more vegetable broth, 1 cup at a time (up to 3 cups total), until the gravy reaches a consistency somewhere between thick and thin. Adjust the amount of broth based on your preference.
11. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, 1 teaspoon of ground black pepper, 1 tablespoon of Kitchen Bouquet (gravy browner), 1 tablespoon of soy sauce, and 2 tablespoons of nutritional yeast flakes to the gravy.
12. Continue to stir well to blend all the ingredients together.
13. Taste the gravy and adjust the seasoning as needed. If it’s not dark enough, add a little more Kitchen Bouquet and soy sauce, but be careful not to add too much, as it can become overpowering.
14. To assemble the po’ boys: Add the seitan mixture to the gravy and stir everything together thoroughly to coat the seitan evenly.
15. Slather your favorite vegan mayonnaise and yellow mustard generously on laterally sliced French bread.
16. Pile the seitan and gravy mixture onto the prepared French bread.
17. If desired, add some sliced tomatoes and shredded lettuce to the po’ boy for a “dressed” sandwich.
18. Bite into that delicious vegan po’ boy and enjoy!

Expert Tips & Tricks

• Roux Color Matters: The color of the roux is crucial. A darker roux will give a richer, nuttier flavor to the gravy. Be patient and don’t burn it!
• Seitan Prep: For the best texture, lightly press the seitan before slicing it thinly. This helps remove excess moisture and allows it to brown more evenly.
• Gravy Consistency: The gravy consistency is a matter of personal preference. Add more or less broth to achieve your desired thickness.
• Flavor Boost: Add a dash of hot sauce or a pinch of cayenne pepper to the gravy for a spicy kick.
• Make-Ahead Gravy: The gravy can be made a day in advance and stored in the refrigerator. Reheat gently before assembling the po’ boys.

Serving & Storage Suggestions

Serve these hearty po’ boys immediately for the best taste and texture. The gravy will soak into the bread over time, so they are best enjoyed fresh.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The gravy and seitan mixture can be reheated in a saucepan over medium heat. You may need to add a little more vegetable broth if the gravy has thickened too much.

It is not recommended to freeze the assembled po’ boys, as the bread will become soggy. However, the gravy and seitan mixture can be frozen for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	1500mg	63%
Total Carbohydrate	40g	13%
Dietary Fiber	5g	20%
Sugars	5g	–
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free flour blend for the roux and ensure your seitan is gluten-free. Gluten-free bread is also essential.
• Spicy Version: Add chopped jalapeños to the seitan mixture or a dash of your favorite hot sauce to the gravy.
• Mushroom Po’ Boy: Substitute the seitan with sautéed mushrooms for a different flavor profile.
• Different Greens: Experiment with different types of lettuce, such as romaine or butter lettuce, for a unique texture.
• Sweet Potato Fries: Serve the po’ boys with a side of sweet potato fries for a complete meal.
• Different breads: Use hoagie rolls or ciabatta rolls, adjusting baking times accordingly if toasting.

FAQs (Frequently Asked Questions)

Q: Can I make the seitan from scratch?
A: Absolutely! Making seitan from scratch allows you to control the ingredients and flavor. There are many great seitan recipes available online.

Q: What is Kitchen Bouquet, and can I substitute it?
A: Kitchen Bouquet is a gravy browner that adds color and flavor. If you can’t find it, you can use a bit more soy sauce or a few drops of vegan Worcestershire sauce as a substitute.

Q: Can I use different types of oil for the roux?
A: Yes, you can use other neutral-flavored oils such as canola or grapeseed oil. Avoid oils with strong flavors like olive oil, as they can affect the taste of the gravy.

Q: How can I prevent lumps from forming in the gravy?
A: The key is to whisk constantly while adding the vegetable broth to the roux. Adding the broth gradually and whisking vigorously will help prevent lumps.

Q: Can I add other vegetables to the seitan mixture?
A: Definitely! Bell peppers, celery, and other vegetables can be added to the seitan mixture for extra flavor and nutrition. Sauté them along with the onions and garlic.

Final Thoughts

This recipe for Dave’s Seitan Po’ Boys with Brown Gravy is more than just a sandwich; it’s a taste of comfort, a culinary adventure, and a celebration of vegan flavors. I encourage you to try it at home and experience the joy of biting into this incredible creation. Don’t hesitate to experiment with variations and substitutions to make it your own. And please, share your feedback – I’d love to hear about your po’ boy adventures! Consider pairing it with a crisp, refreshing coleslaw or a side of seasoned fries for the ultimate New Orleans-inspired meal.