Whisk the flour, arrowroot, sage
, salt, thyme
, pepper, and baking powder in
a large bowl to blend. Whisk in the soy milk to form a smooth thin batter.
Cut the Seitan Dough into 4-inch squares that are 1/3 to 1/2-inch thick. Dip
the seitan squares into the batter
to coat completely, then dip into the
crumbs to coat. Arrange the coated seitan squares on a baking sheet.
Cover and refrigerate at least 1 hour and up to 1 day.
Heat 1/2-inch of oil in a large frying pan
over medium-high heat. Add the
coated seitan squares and fry for 1 1/2 minutes on each side, or until
heated through, crisp and golden brown. Using a metal spatula
, transfer the
squares to a paper towel-lined plate to absorb any excess oil.
Spread the veganaise over 1 side of each slice of toasted bread. Top 6
toasted bread slices with the fried seitan, bacon, avocado
, tomato, and
lettuce. Top each with a second slice of toasted bread, veganaise side down.
Cut the sandwiches in half and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.