Vegan Bifana Sliders

Ingredients

• about 450 g Seitan
• 6 cloves Garlic
• 1/2 cup White Wine
• 2 tbsp Olive Oil
• 1 leaf Bay Leaf
• 1 tbsp Vegan Worcestershire Sauce
• 6 pieces Crusty Rolls
• to taste Mustard

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g of seitan into thin cutlets, about 0.635 cm thick.
2. 2Mince the 6 cloves of garlic until very fine.
3. 3In a medium bowl, combine the sliced seitan, minced garlic, 1/2 cup of white wine, 2 tablespoons of olive oil, 1 bay leaf, and 1 tablespoon of vegan Worcestershire sauce. Stir everything together to ensure the seitan is well coated.
4. 4Cover the bowl and let the seitan marinate at room temperature for at least 30 minutes.
5. 5Heat a large skillet over medium-high heat (204.4°C / 200°C).
6. 6Carefully place the marinated seitan cutlets into the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-5 minutes per side, until nicely browned and slightly crispy.
7. 7While the seitan is cooking, pour the remaining marinade from the bowl into a small saucepan. Bring to a simmer over medium heat (176.7°C / 175°C) and cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened.
8. 8Slice the 6 crusty rolls in half horizontally.
9. 9Place a few pieces of the cooked seitan onto the bottom half of each roll. Drizzle about 1-2 tablespoons of the reduced marinade sauce over the seitan. Top with the other half of the roll.
10. 10Serve the Vegan Bifana Sliders immediately with mustard on the side, to taste.

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