*with the moist maker*
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“Knock-knock. Who’s there? Ross Geller’s lunch. Ross Geller’s lunch, who? Ross Geller’s lunch, please don’t take me. Okay?”
Unlike Ross, this sandwich isn’t the only good thing going for me, but it’s definitely up there. I honestly can’t believe I pulled this off and it tastes so amazing. I’ve made tons of thanksgiving sandwiches and this is definitely the best one I’ve made, hands down. It’s savory, comforting, moist, and probably worth losing your job over if someone stole it from you.
Ross’ sandwich is definitely reproducible as a vegan sandwich, if you do some vegan magic, and it’s actually quite easy. The original sandwich consists of turkey, romaine, mayonnaise, gravy, stuffing, cranberry sauce, and bread. Of course, the mayo, gravy, and turkey (and most likely the stuffing) are not vegan so we have to make some adjustments.
I’ve never tried the standard version of Ross’ sandwich, but I bet you this one is better. Give it a try and let me know what you think!
Ingredient Details
- Gravy – This gravy blew my mind and I made it up on the fly. It’s just butter, flour, broth, and some seasonings (italian seasoning, salt, and pepper) but it was so easy to make and tasted incredible! I would use it on anything that needs gravy.
- Seitan – I used Jada Brands Chick’n Mix to have a quick seitan ready. Seitan is made by rinsing away all the starch from kneaded wheat flour dough or by rehydrating powdered vital wheat gluten with water. This version is in a box and you rehydrate the vital wheat gluten. It’s pretty simple to do and came out very well. The kit even comes with an entire bottle of the chicken salt. I just used a bit less of the salt to have more of the muted turkey flavor instead of a strong chicken flavor. You can use whichever turkey or chicken flavored seitan you would like.
- Cranberry Sauce – Cranberry sauce is amazingly vegan so it was very easy to include this. I just used canned cranberry sauce because I grew up on it and it’s super nostalgic for me. I didn’t like a lot of thanksgiving foods as a kid so I would make a big bowl of cranberry sauce like a weirdo.
- Stuffing – Definitely use cornbread stuffing. I used my cornbread stuffing recipe that was previously posted and it was so good! Add some extra gravy if your left over stuffing seems a bit dry.
- Vegan mayo – I used the Follow Your Heart brand.
- Sourdough – Most sourdoughs are vegan, but check your label in case someone is trying to ruin your life and your dinner.
- Romaine
Detailed Instructions:
- Make the stuffing – My directions are in a previous post.
- Mix seitan based on package instructions – The mix I used has you add moisture to the dry vital wheat gluten and sit for 10 minutes. Once it sat, it was about 10 minutes to cook on a frying pan and get crispy. It had an amazing meat texture!
- Make Gravy – Melt butter, sift in the flour, and mix well until it forms a paste. Add 1 cup of broth and stir well until one consistent substance. Add seasonings and let the gravy simmer on low for 5 minutes or until it reaches a medium thickness. Remove from heat so that it doesn’t become too thick. You want to keep it at a good runny texture so that you can easily dip the middle piece of bread in to create the moist maker!
- Build sandwich –
- Start with a piece of sourdough. Spread mayonnaise evenly on the inside of the bread.
- Layer several pieces of romaine evenly on the bread.
- Add a thick layer of seitan “turkey”.
- Soak slice of bread #2 in the gravy and place on top of turkey layer.
- Add even layer of stuffing.
- Scoop 2-3 spoons of cranverry sauce on top and spread.
- Top sandwich with sourdough #3.
- Enjoy!
Recipe List
Total time: 25-30 minutes
Makes: 3-4 sandwiches
Ingredients:
9-12 slices of sourdough
3-4 tbsp vegan mayo
2 cups of romaine
2 1/2 cups of seitan (Jada Brand seitan mix)
14oz cranberry sauce
2-3 cups of stuffing
2 tbsp flour
2 tbsp vegan butter (Miyoko’s Creamery)
1 cup broth
1 tsp Italian seasoning
1/4 tsp salt
pepper to taste
Instructions:
- Make stuffing (my directions are in a previous post).
- Mix and cook seitan according to package instructions.
- In a small sauce pan, make a roux of butter and flour.
- Pour in broth and seasonings.
- Stir well and simmer until medium thick. Remove from heat.
- Build sandwich.
- Start with a piece of sourdough. Spread mayonnaise evenly on the inside of the bread.
- Layer several pieces of romaine evenly on the bread.
- Add a thick layer of seitan “turkey”.
- Soak slice of bread #2 in the gravy and place on top of turkey layer.
- Add even layer of stuffing.
- Scoop 2-3 spoons of cranverry sauce on top and spread.
- Top the sandwich with sourdough #3
- Slice sandwich diagonally and enjoy!
