For the simmering broth:

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

For the seitan:

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

For the lemongrass seitan:

• 3 tbsp neutral cooking oil generic cooking oil
• 1 shallot finely diced, or 3 small shallots, large
• 4-5 cloves garlic 1 heaping tbsp of minced garlic
• 1/3 cup lemongrass about 1-2 stalks, shredded
• 3-4 tbsp soy sauce to taste
• black pepper to taste
• chili flakes optional, 1/4 tsp
• water for keeping mixture from sticking

For the banh mi

• 6-8 baguette banh mi Vietnamese
• 1/2 English cucumber sliced finely sliced
• daikon radish pickled
• carrot pickled
• vegan butter
• Vegan mayo