My pals Shawn and Alix have the perfect house for movie watching and we prefer to watch our movies in marathon form. Last weekend we celebrated my better half’s early birthday with a marathon of the FAST AND FURIOUS films. I consider myself an indie, genre and foreign film fan so a big budget studio franchise is not normally the kind of thing I get super excited about or want to marathon, but these movies are a ton of fun and Alix had never seen any of them so we needed to remedy that.
We usually go all out when it comes to food for these things and I decided to make one of Scott’s favorite foods: Vegan “Roast Beef” poboys
Here’s the recipe that originated with our friend Dave and made it’s way into the vegan world in our pal Kittee‘s zine Papa Tofu. I made a few adjustments, most notably using Soy Curls instead of Seitan.
- 5 cups of water
- 3 TBSP Tamari
- 1 TBSP Soy Sauce
- 1 TBSP Braggs
- 1 tsp No Beef Base
- 2 TBSP Tomato Paste
- 2 TBSP Red Miso
- 3 TBSP Worcestershire Sauce
- 1 1/2 packages of Butler Soy Curls
- 1 TBSP oil
- 1/2 Onion, chopped
- 5 cloves garlic, minced
- 2 TBSP Soy Sauce
- 2 TBSP Balsamic Vinegar
- 1/2 cup canola oil
- 1/4 cup unbleached flour
- 2 cups Vegetable Broth
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp black pepper
- 1/4 cup Nutritional Yeast
- 2 TBSP Soy Sauce
- 2 TBSP Kitchen Bouquet
- 1 tsp balsamic vinegar
- Heat water, tamari, soy sauce (1 TBSP), Braggs, miso, tomato paste, worcestershire sauce and no beef base over medium to high heat until it begins to boil. This will be the broth you use to hydrate your Soy Curls, pour into a large bowl so that the soy curls are covered. Let sit for 10 minutes. Then strain in mesh strainer and press soy curls until nearly all the liquid is gone.
- Heat oil in a cast iron skillet over medium to high heat and add onion. Cook 5-7 minutes until the onion is translucent and starting to brown. Add garlic and cook for 1 minute.
- Add soy curls and cook for 8-10 minutes until they start to get browned. Add soy sauce and balsamic vinegar and cook for another 2-3 minutes until absorbed. Turn off heat and set aside.
- In a small pot, whisk the flour into the oil over medium heat. Be careful not to burn the flour (whisk constantly).
- When the roux has started to brown, add the vegetable broth and whisk until the texture is smooth.
- Add the garlic powder, onion powder, salt, pepper, kitchen bouquet, soy sauce, nutritional yeast and 1 tsp of balsamic vinegar. Stir until everything is well mixed.
- Add the gravy to the soy curls and stir until everything is evenly mixed.
- Assemble poboys on french bread with lettuce, tomato and veganaise. Enjoy!