Juicy, Chicago-Style Italian “Vegan” Beef!

Need another vegan recipe to wow your meat-eating friends? Oh, we got you!  Elysabeth Alfano puts on her chef’s hat for #LunchBreakLIVE on #JaneUnChained.  Get ready for dripping, savory, juicy, Chicago-Style Italian Beef.

Elysabeth Alfano wears many hats…all of them plant-based!  She is the host of the only plant-based radio show in the nation, The Elysabeth Alfano Show, syndicated on the Smart Talk Radio Network and WCGO-Chicago.

In addition, she hosts the Plantbased Business Hour, part of her overall Awesome Vegans Interview Series, live on the JaneUnChained News Network before both shows become available on all podcast platforms.

Elysabeth is a plant-based expert for mainstream media, breaking down the plant-based news for the general public on radio (Chicago’s WGN, WCPT, WCGO, Los Angeles KFI, San Francisco’s KGO, NY’s The Answer, NPR’s KCRW) and TV (Chicago’s WGN, WCIU, and Los Angeles’ Good Morning LALALand).

She is a Featured Chef and one of the Executive Producers of the new ground-breaking vegan cooking series on Amazon Prime, New Day New Chef.  Elysabeth whips up plant-based goodness as the host of The Silver Chic Chef Cooking Series on the JaneUnChained News Network, coaches individuals looking to go plant-based and does recipe development and consultations for restaurants and food companies looking to veganize their offerings.  For more information, visit ElysabethAlfano.com .

Now let’s check out this amazing vegan recipe that Elysabeth creates for us.  It is incredible!  Drippy.  Juicy.  Delicious.  

Why have Italian Beef when you can have Vegan Italian Beef? Exactly!

Low fat, a good source of fiber and super high in protein, you won’t miss meat at all.  You will, however, reap all the benefits of delicious vegan goodness through this tasty blend of spices.

This recipe has been proven to please!  Let us know what you or your family thinks of it and how you pulled another fast one on the meat lovers in your life.  They won’t even know the difference – except they will feel a whole heck of a lot better.  (And secretly thank you for it!) Salute!

This is one heck of an amazing vegan meal!

You have never tasted vegan meat like this! Chicago style awesomeness.

You will amaze your meat-eating friends with this vegan deliciousness.

Vegan Italian Beef that will blow your mind.

Here is the recipe for this incredible Italian vegan beef.  We hope you will try it at home and let us know how you liked it.  

Recipe:

Servings: 8

Protein per serving: 26g, 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 2 days.

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

Onions: Slice 3 cloves of garlic and ½ a 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:

1.5 cups vegetable or mushroom broth

2 Tbsp soy sauce

Pinch of cayenne pepper

1 tsp cumin

1 tsp sweet or Spanish paprika (for spicier)

Salt/pepper to taste

1 t p oregano

1 tsp onion salt

Added onions and garlic from above

Simmer on low

Italian Beef:

2 cups of Vital Wheat Gluten

1 cup on nutritional yeast

Pinch of cayenne pepper

1 tsp cumin

1 tsp sweet or Spanish paprika (for spicier)

Salt/pepper to taste

1 tsp oregano

1 tsp onion salt

Mix

In a separate bowl:

1.5 cups vegetable or mushroom broth

2 Tbsp soy sauce

1 Tbsp tomato paste

2-3 sliced garlic cloves.

Combine the two bowls, mixing until thoroughly mixed.  Take out and knead on flat service. Let rest for 5 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 over to 325 and bake for 90 minutes.

Sandwich: When done baking and cooled, slice Italian beef 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 in roll and smother in giardiniera. Keep extra juice on the side for dipping. Refrigerate or freeze extra Italian Beef loaf and juice.