OUT FOR THE COUNT OF MONTE CRISTO
Ingredients
FOR FILLING AND SPREAD
1 tablespoon olive oil
12 ounces Moo-Free Seitan, cut into ½-inch strips (see recipe)
1½ cups sauerkraut, drained
2 tablespoons prepared horseradish, divided
1 tablespoon Dijon mustard, divided
¼ teaspoon black pepper
Pinch of red pepper flakes
1 large avocado, peeled and pitted
2 teaspoons fresh lemon juice
FOR FRENCH TOAST BAGELS
¼ cup cashews, soaked in water for 1 hour, then rinsed and drained
½ cup plus 2 tablespoons non dairy milk
2 teaspoons Dijon mustard
1 tablespoon sauerkraut juice
1 tablespoon white wine vinegar
½ teaspoon fine sea salt
⅛ teaspoon black pepper
¼ cup minced scallion
1 tablespoon all-purpose flour
1 teaspoon baking powder
Canola oil, for cooking
4 bagels, cut in half
Instructions
To make the filling and spread:
- Heat the oil in a large skillet over medium-high heat. Add the seitan strips and cook until seared, 3 to 5 minutes. Add the sauerkraut, 1 tablespoon of the horseradish, 1 teaspoon of the mustard and the black pepper and red pepper flakes. Cook, stirring, for 4 minutes.
- For the spread, place the avocado, lemon juice, remaining 1 tablespoon horseradish, and remaining 2 teaspoons mustard in a small bowl. Mash with a fork until smooth.
To make the french toast bagels :
- Combine the cashews, milk, mustard, sauerkraut juice, vinegar, salt, and pepper in a blender. Process until smooth and then pour into a shallow dish. Stir in the scallion, flour, and baking powder.
- Heat ⅛ inch of oil in the skillet over medium-high heat. (These are prone to sticking, so add additional oil if needed.)
- Dip the bagels into the mixture, let the extra batter drip back down into the dish, and transfer to the skillet. Cook for 3 to 4 minutes on one side, or until browned. Cook the other side the same way. Place a bagel half on each plate and spread evenly with the avocado mixture.
- Divide the seitan/sauerkraut mixture evenly among the bagels. Put the tops on and serve.