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Plant-based, Dripping, Juicy, Chicago-Style Italian "Beef"

Photo credit: Elysabeth Alfano

RECIPES FROM A PLANT-BASED KITCHEN

by Elysabeth Alfano

"For a low-fat, good source of fiber and super high in protein, you won’t miss all the grossness of meat. You will, however, reap all the benefits of delicious vegan goodness through this tasty blend of spice,” says Elysabeth Alfano, host of The Elysabeth Alfano Show, the nation’s only plant-based radio show, as well as the programs Awesome Vegans and the Plant-based Business Hour.

Recipe

Yields: 8 servings

Protein per serving: 26 grams, and a good source of fiber from nutritional yeast.

Giardiniera:

Slice 2 carrots, 2 celery sticks and 1 jalapeno

Place in a jar filled with white vinegar.

Put in refrigerator for two days.

Optional: Soak in oil after 48 hours several hours before serving.

Onions:

Slice 3 cloves of garlic and ½ white onion

In a pan drizzled with olive oil or mushroom broth, caramelize white onions and garlic over medium heat. Add to juice when ready.

Juice:

1½ cups vegetable or mushroom broth

2 Tbsp soy sauce

Pinch of cayenne pepper

1 tsp cumin

1 tsp sweet or Spanish paprika (spicier)

Salt and pepper to taste

1 tsp oregano

1 tsp onion salt

Added onions and garlic from above

Simmer on low until onions are soft and translucent, usually about 10-12 minutes.

Italian Beef:

2 cups vital wheat gluten

1 cup nutritional yeast

Pinch of cayenne pepper

1 tsp cumin

1 tsp sweet or Spanish paprika (spicier)

Salt and pepper to taste

1 tsp oregano

1 tsp onion salt

Mix together in a separate bowl:

1½ cups vegetable or mushroom broth

2 Tbsp soy sauce

1 Tbsp tomato paste

2-3 sliced garlic cloves

Preheat oven to 325° F. Combine the two bowls, mixing until thoroughly mixed. Take out and knead on flat service. Let rest for five minutes. Meanwhile, line a bread pan with parchment paper. When ready, put the mixture into parchment paper and press down until even. Put in preheated oven and bake for 90 minutes.

Assemble Sandwich:

When done baking and Italian beef is cooled, slice thinly, enough for the sandwiches you need and simmer slices in juice until hot.

In a heated vegan roll, place dripping, heated Italian beef slices and smother in giardiniera. Keep extra juice on the side for dipping.

Refrigerate or freeze extra Italian beef loaf and juice.

Elysabeth Alfano is a personal coach and chef that helps people transition to a plant-based diet and lifestyle. Always happy to discuss the benefits of being plant-based, she is also the host of the only plant-based radio show in the nation, The Elysabeth Alfano Show, on WCGO and the Smart Talk Radio Network. She is an executive producer and a featured chef on Amazon Prime New Day New Chef develops recipes for restaurants looking to veganize their menus. To reach her, email [email protected] or visit ElysabethAlfano.com.

 



 

 

 

 

 

 

 

 

 







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