How I Made a Vegan Club Sandwich That Puts Panera’s to Shame

Vegan Club Sandwich cravings don’t wait for permission. Let’s be honest, it always starts with a craving.

You know the one. The kind that ambushes you mid-scroll on a lazy Sunday afternoon, right after someone posts a “lunch date” selfie with that sandwich. Piled high. Crisp lettuce peeking out. That perfectly golden sourdough, glistening under a generous swipe of mayo. Suddenly, it hit me like a ton of bricks: I wanted a Panera Turkey Club. But I wanted it vegan. And I wanted it now.

But here’s the thing—and you know this too—I wasn’t just craving the sandwich. I was dreading the process. The line. The “for here or to go?” interrogation. The price tag. And most of all, that hollow moment after eating out when you realize you could’ve made something better at home—with half the salt, way more love, and a personality all its own.

Turning a Classic Into a Plant-Based Masterpiece

So I did what we do, right? I stared into the depths of my fridge, took a quick inventory of my pantry (my “ingredient hoard” is a thing of beauty), and decided to take matters into my own hands.

But I wasn’t just going to slap some tofu on toast and call it lunch. I’ve been down that sad, soggy road before, and it always ends in disappointment. No, this required a strategy. I wanted layers. I wanted chew and crunch, smoky flavors, and a sauce that made you go quiet for a second.

My first breakthrough was the “turkey.” I remembered the seitan I had tucked away—that stretchy, savory hero. The moment it hit the hot, oiled pan was pure magic that satisfying sizzle, the aroma of garlic and smoke starting to fill the whole kitchen. That was it. That was the savory, chewy heart of the sandwich.

Then came the part I was most skeptical about: coconut bacon. I know, it sounds like something you’d find at a yoga retreat gift shop, but you have to trust me on this. Once it’s baked to a shattering crisp with liquid smoke and paprika, the illusion is uncanny. It crunches and crumbles just like the real deal.

The Secret Weapon: A Roasted Garlic Aioli That Changes Everything

And the sauce? We’re not playing games here. This is a grown-up sandwich, and it deserves a grown-up sauce. Nothing less than a velvety, pungent roasted garlic aioli that drapes over every layer and ties it all together. It’s the kind of sauce you’ll be scraping from the bowl with a spatula, no shame.

Add toasted sourdough, juicy tomato, crisp romaine, and a few luxuries (avocado? red onion? absolutely), and suddenly, you’re not just holding a sandwich. You’re holding a trophy. The fast-casual craving was gone—replaced by something infinitely better: pride, warmth, and a double-stacked club that didn’t cost $14.

Why I’ll Always Choose Homemade

It’s easy to fall into the loop of ordering what’s easy, what’s familiar. But sometimes, the best food isn’t what you grab on the go—it’s what you recreate, layer by layer, in your own kitchen. Especially when you know exactly what’s going into it.

This Smoky Vegan Club isn’t just a plant-based copycat—it’s a full-on upgrade. It’s one of those meals that reminds you how deeply satisfying homemade food can be. How a well-made sandwich can give fast food a serious run for its money. And how, sometimes, cooking for yourself is the most nourishing thing you can do.

Next Time the Craving Hits…

So next time that craving strikes? Don’t open your delivery app. Open your spice drawer. Toast some bread. Make something you’ll actually remember—and be proud of—eating.

Smoky Seitan Club

5.0 from 1 vote

Brace yourself for a mouthwatering, smoky plant-powered delight! Our Smoky Seitan Club Sandwich layers tender, homemade spiced seitan “turkey,” crisp lettuce, juicy tomato, and satisfyingly crunchy coconut bacon, all tied together with a garlicky vegan aioli. Inspired by café classics, this vibrant club stacks flavor and texture in every bite. Whether you’re a vegan veteran or flexitarian foodie, you’ll love how simple ingredients transform into an irresistible, protein-rich sandwich. Ready to impress at lunch, picnic, or family dinner? Let’s get cooking with smart swaps, easy steps, and tips to customize your dream club—no meat necessary!

Course: Main CourseCuisine: CanadianDifficulty: Easy

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Servings

4

servings

Prep time

25

minutes

Cooking time

55

minutes

Calories

520

kcal

Resting Time

10

minutes

Total time

1

hour 

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Spiced Seitan Strips (for 4 sandwiches)

• 2 cups vital wheat gluten

• 6 tablespoons chickpea flour

• 4 tablespoons nutritional yeast

• 2 teaspoons smoked paprika

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1½ cups vegetable broth

• ¼ cup soy sauce

• 2 tablespoons olive oil

• 2 teaspoons liquid smoke

• 2 teaspoons maple syrup

• Crispy Coconut Bacon

• 2 cups unsweetened coconut flakes

• 2 tablespoons soy sauce

• 1 tablespoon maple syrup

• 1 teaspoon liquid smoke

• ½ teaspoon smoked paprika

• Creamy Garlic Aioli

• 1 cup vegan mayonnaise

• 8 cloves roasted garlic mashed

• 2 teaspoons fresh lemon juice

• Pinch of kosher salt to taste

• Assembly Components

• 8 slices sourdough or multigrain bread toasted

• 8 –12 slices spiced seitan

• 4 ripe tomato slices

• 4 large romaine leaves

• Handful of coconut bacon

• Optional: sliced avocado red onion rings, vegan cheese

• Alternative Ingredients

• Vital wheat gluten → store-bought seitan slices or tempeh

• Chickpea flour → all-purpose flour or rice flour gluten-free

• Nutritional yeast → brewer’s yeast or vegan cheese shreds

• Vegetable broth → water + bouillon cube

• Soy sauce → tamari or coconut aminos gluten-free

• Coconut flakes → thin shiitake strips or smoked almonds

• Vegan mayo → cashew cream or tofu-based spread

• Roasted garlic → ½ teaspoon garlic powder per clove

• Sourdough bread → gluten-free bread or grilled portobello caps

Directions

• Seitan Preparation – In a medium mixing bowl, whisk vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, onion powder, and garlic powder until well blended. In another bowl, combine vegetable broth, soy sauce, olive oil, liquid smoke, and maple syrup, stirring until smooth. (Approx. 5 minutes)
• Dough Formation Steaming – Pour wet mix into dry ingredients and fold with a silicone spatula until a dough forms. Knead gently on a clean surface for 2 minutes to build structure. Shape into a log, wrap tightly in foil, and steam for 45 minutes. Let rest, still wrapped, for 10 minutes to set its texture. (Steaming Cooling: 55 minutes)
• Optional Pan-Frying – Preheat a nonstick pan over medium-high heat. Sear seitan slices 1–2 minutes per side to deepen color and amplify smokiness. This step is optional but adds a delightful crisp edge. (Optional, 3 minutes)
• Coconut Bacon Baking – Heat oven to 325°F. In a bowl, toss coconut flakes with soy sauce, maple syrup, liquid smoke, and smoked paprika. Spread in a single layer on a baking sheet and bake 10–12 minutes, stirring halfway, until golden and crisp. Vigilance is key to prevent burning. (12 minutes)
• Aioli Assembly – Mash roasted garlic into a paste using a fork or mortar and pestle. Stir into vegan mayo with lemon juice and salt to taste. This aioli can be made up to 3 days ahead and held chilled. (5 minutes)
• Sandwich Assembly – Lay out 4 toasted bread slices and spread each liberally with garlic aioli. Layer spiced seitan, tomato, romaine, and coconut bacon. Add avocado or red onion if desired. Cap with remaining bread, press gently, and slice in half. Serve immediately for best texture.

Equipment

• mixing bowls
• measuring cups and spoons
• chef’s knife
• cutting board
• Nonstick Pan
• baking sheet

Notes

• • Use a sharp chef’s knife and board for even seitan slices.
  • Ensure foil wrap is tight to trap steam and moisture.
  • Swap bread for grilled portobello caps for a grain-free twist.
  • Serve with sweet potato fries, a crisp kale salad, or pickle spears.
  • Add pickles, mustard, or vegan cheese for extra layers of flavor.
  • Store leftover seitan in an airtight container; it’s perfect in wraps or salads.
  • Keep extra coconut bacon in a jar as a crunchy topping for soups or bowls.

Nutrition Facts

• Serving Size: 1g
• Calories: 520kcal
• Fat: 26g
• Saturated Fat: 8g
• Trans Fat: 0g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 12g
• Cholesterol: 0mg
• Sodium: 900mg
• Potassium: 400mg
• Carbohydrates: 48g
• Fiber: 6g
• Sugar: 9g
• Protein: 28g
• Vitamin A: 800IU
• Vitamin C: 12mg
• Calcium: 100mg
• Iron: 4mg

FAQs: Smoky Seitan Club