Seitan & Sauerkraut Sandwich

Honestly, I just don’t know what I’d do if I were allergic to gluten. There was a time when I thought I couldn’t live without chocolate. But I swear I could do that before I could live without my precious wheat meat. Nope, not kidding. I always have a little space in the fridge for my favo meat analog. Always.

I prefer to make my own, as time consuming as it can be even with the quick mix, but sometimes I just don’t get around to it. So I like to have a little package of store-bought stashed away in the fridge at all times. Because, just like Ally Sheedy said in The Breakfast Club, “You never know when you might need to jam.”

I needed to jam this past week when our fridge started to go on the fritz. As it’s warming up and up, we’re trying to use whatever is inside. Perfect. I’ll take some of this seitan, a little sauerkraut, some German mustard and make myself a variation on the ol’ “corned-beef” sandwich (the one that isn’t Reuben).

All I did was slice the seitan, throw it in a pan heated with olive oil, and cook until browned on both sides. Just as the seitan was starting to really stick to the pan and make it crusty, I threw in the ‘kraut with some of its juice, then scraped the bottom of the pan to loosen all that yummy, crusted on seitan. Threw it on toasted bread with the German mustard, then went out and bought a new refrigerator.

Thank you.