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Roast Beef Po'Boy.

Vegan Roast Beef Po' Boy

You're going to need some extra napkins for this one! This Vegan Roast Beef Po' Boy is the sandwich you've been missing. It's messy, dripping with flavorful gravy, perfect amount of spicy, meaty, and so damn good. 
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 6 hours
Total Time: 45 minutes
Servings: 4
Author: Liv King

Ingredients
 

Vegan Roast Beef:

  • 3 cups Vital Wheat Gluten
  • ¼ cups Nutritional Yeast
  • 2 teaspoon Onion Powder
  • 2 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 2 teaspoon Thyme
  • 1 teaspoon Black Pepper
  • 2 ½ cups No-Beef Broth I recommend Better Than Bouillon
  • 3 tbsps Olive Oil
  • ¼ cup Low Sodium Soy Sauce
  • 2 tbsps Apple Cider Vinegar
  • 1 tablespoon Tomato Paste

Gravy:

  • ½ of a Yellow Onion minced
  • 2 Garlic Cloves minced
  • 3 tbsps Vegan Butter
  • 2 tbsps All Purpose Flour
  • 1 tablespoon Nutritional Yeast
  • 1 tablespoon Creole Seasoning recipe I used linked above or use store-bought mix
  • 2 cups No-Beef Broth I recommend Better Than Bouillon
  • 1 cup Water
  • 2 tablespoon Vegan Worcestershire Sauce I used Annie's
  • 1 tablespoon Louisiana-Style Hot Sauce
  • 1 tablespoon Organic Cane Sugar

Po'Boy Extras:

  • French Bread or Bread of Choice
  • Shredded Lettuce
  • Tomato Slices
  • Pickle Slices
  • Vegan Mayo I recommend Follow Your Heart

Instructions

  • Make the Vegan Roast Beef: Preheat oven to 350F
  • In a large bowl, stir together the vital wheat gluten, nutritional yeast, onion powder, garlic powder, paprika, thyme, and black pepper.
  • In another bowl, whisk together the vegetable broth, olive oil, soy sauce, apple cider vinegar, and tomato paste.
  • Pour the wet ingredients in to the dry and knead the dough for a few minutes. It should be slippery but not dry. If it's too wet, add more vital wheat gluten tablespoon by tbsp. 
  • Roll the seitan dough into a long log. Roughly 5 by 10. Wrap tightly in parchment paper and twist the sides and tuck them under the bottom of the loaf.
  • Place the wrapped loaf on a baking tray and bake for 90 minutes. Once done, it should feel firm. Refrigerate overnight.
  • Make the Gravy: Cut the seitan loaf in half. Put 1 half away and thinly slice the other half. Make these slices as thin as possible and don't worry about them all being the same length. Set aside.
  • Mince the onion. Place in large pan over medium heat with a pinch of salt. Cook onions until brown and caramelized, about 20-25 minutes. Add water as needed to prevent burning. 
  • Once onions are caramelized, add minced garlic. Cook for another 2 minutes. Then, add the butter. When the butter is melted, add the flour and mix until no raw flour is visible. Next, add nutritional yeast and creole seasoning. Cook for another 1-2 minutes. 
  • Add the no-beef broth, water, vegan worcestershire sauce, Louisiana hot sauce, and sugar to the pan and whisk until incorporated. Bring to a boil. Boil for 7 minutes. 
  • After 7 minutes, reduce heat to a simmer and add thinly sliced vegan roast beef. Cook for an additional 7-10 minutes until gravy has thickened. 
  • Assembly: Toast bread, if desired. Shred lettuce, slice tomatoes, and pickles. 
  • Spread a good amount of vegan mayo on the bread and top with vegan roast beef, lettuce, tomato, and pickle slices. Serve & enjoy!

Notes

The vegan roast beef must be made the night before for best results. It takes a few minutes to pull together and needs to bake for 90 minutes. Cover and refrigerate overnight.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!