Seconds on Seitan

In order to properly construct this dish of leftovers we drove the three hours northwest to Ojai, deep into the Los Padres National Forest. We set up camp 6,000 miles up at a place called Pine Mountain and went to sleep in below freezing weather. Then, we woke up and embarked on a 13-mile hike to the summit.
The following recipe for seitan and gravy sandwiches, accompanied here by a simple sprouted salad, was reason enough to go camping. Everything you see was prepared on a Butane stove the size of your fist, in paper thin pots of dubious quality. File this under “Hobo Knives.”

Seitan Sammy
2 Tbs. extra virgin olive oil
1 tsp. Hot Knives Campfire Spice*
1 slice leftover seitan
2 slices sourdough bread
1/3 cup golden oyster gravy
2 tsp. ginger cranberry sauce
handful of sprouts
1. Turn on your butane or propane burner and light it carefully. Set your hobo pan on top, let it warm for less than 30 seconds before adding oil and spice mixture. Stir briefly and then add your slice of seitan. Flip every minute and toss your bread in too, to toast.
2. After cooking seitan for a good 3 minutes on each side, having flipped it numerous times, douse in cold gravy. Let it come up to temperature and make sure bread is nice and toasted. Then slather toast with cranberry sauce, top with gravied seitan and sprinkle sprouts on top.
* This is not some trademarked shit, this is our recommendation for a good all-purpose camping spice. Before packing to leave, fill an empty spice jar with the following, in equal amounts of your choosing: Ground cumin, fennel seeds, coriander, paprika, chile powder, garlic powder, onion powder and smoked salt.
Soundtrack: Nature
Beverage: Bullet Bourbon