Vegan Lemongrass Beef Banh Mi

For the simmering broth:

• 8 cups water
• 2 onions peeled and quartered
• 2 medium carrots washed an roughly cut into 3 inch chunks
• 3 ribs of celery washed and roughly cut into 3 inch chunks
• 1/4 cup tamari use coconut aminos to make this soy-free
• 1 tbsp blackstrap molasses
• 1 tbsp mushrom broth powder
• 1 tbsp vegan Worcestershire sauce
• 1 tsp marmite
• 1 tsp whole black peppercorns
• 1 tbsp nutritional yeast

For the seitan:

• 1 1/2 cups vital wheat gluten
• 1/2 tsp ground white pepper
• 1 heaping tbsp onion powder
• 1 tbsp garlic powder
• 1 cup water
• 2 tbsp tamari
• 1/2 tsp marmite
• 1 tbsp mushroom broth powder
• 1 tsp vegan Worcestershire sauce
• 2 tbsp oil

For the lemongrass seitan:

• 3 tbsp oil
• 1 large shallot or 3 small shallots finely diced
• 4-5 cloves garlic 1 heaping tbsp of minced garlic
• 1/3 cup shredded lemongrass about 1-2 stalks
• 3-4 tbsp soy sauce to taste
• Black pepper to taste
• Optional: 1/4 tsp chili flakes
• Some water on hand to keep the mixture from sticking to the pan

For the banh mi

• 6-8 banh mi Vietnamese baguettes
• 1/2 English cucumber sliced finely sliced
• pickled carrots and daikon
• vegan butter
• Vegan mayo