VEGAN MILANESE TORTA WITH BLACK BEANS

Vegan Milanese Torta with Black Beans image

Provided by Food Network

Time 5h

Yield 6 to 7 servings

Number Of Ingredients 22

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Ingredients

5 cups whole cremini mushrooms
1/2 cup liquid aminos
1 tablespoon vegan chicken bouillon
1/2 teaspoon salt
2 teaspoons ground pepper
1 pound 6 ounces vital wheat gluten flour
1 cup onion powder
1/2 cup garlic powder
2 teaspoons cayenne powder
2 cups all-purpose flour
1 cup flaxseed meal
1 teaspoon salt
Panko breadcrumbs, for breading
Vegetable oil, for frying
2 large avocados
1/2 cup extra-virgin olive oil
Salt
2 cups cooked black beans
7 vegan telera or bolillo bread rolls
2 heads shredded cabbage (red and white)
5 tomatoes, sliced
Vegan mayo, for sandwiches

Steps:

For the wet mix loaf: Pour 8 cups of water into a large pot, then drop in mushrooms, liquid aminos, vegan chicken bouillon, salt and pepper, and bring to a simmer, then let cook until mushrooms are soft, about 45 minutes.
Strain the mushrooms and keep the broth in a separate container. Let broth cool in the freezer for 1 hour.
For the dry mix loaf: Add vital wheat gluten flour, onion powder, garlic powder and cayenne to a mixing bowl and mix it together. Slowly add the mushroom broth, pouring until the seitan loaf is firmly stretchy. (See Cook's Note.) Roll seitan loaf into a football shape. Wrap in plastic and let it relax.
Bring a pot of water to a boil. Drop the seitan loaf in the water water and drop the temperature; simmer, covered, 1 hour. Remove loaf to a plate and refrigerate, 1 hour.
For the dredge: Place the flour, flaxseed meal, salt, and 4 cups water in a mixing bowl and mix together into a thick batter. Put some panko in another bowl.
Cut the seitan loaf with a serrated knife into 4 1/2-by-3-inch slices that are 1 1/2 inches thick. Coat seitan patties in dredge, then bread in panko.
Bring oil to 350 degrees F in a deep-fryer and deep-fry patties for 30 to 45 seconds, or cook in some vegetable oil in a frying pan over medium heat, 7 minutes per side.
For the avocado sauce: Blend the flesh of the avocados with the oil, salt and 1 cup water until you have a smooth consistency.
For assembling the torta: Mash black beans in a bowl.
Split the rolls to make sandwiches. Add beans to the bottom pieces, then place patties on top. Add cabbage, sliced tomatoes, avocado sauce and vegan mayo.