Lemongrass Five-Spice Seitan 

Recipe:

Makes three sandwiches
For the curried cashews
4 cups raw cashews
¼ cup umeboshi plum vinegar
2 ripe medium tomatoes, quartered
1 small red onion, peeled and quartered
½ bunch of fresh cilantro (leaves and stems)
1 whole jalapeño pepper, stem and seeds removed
1-inch piece of peeled fresh ginger
2 tablespoons extra-virgin olive oil
2 tablespoons sambar masala
1 teaspoon asafetida
4 teaspoons Thai red curry paste
For the lemongrass marinade
¼ cup extra-virgin olive oil
1 fresh lemongrass stalk, trimmed (outer layers removed) and coarsely chopped
2 tablespoons minced peeled fresh ginger
½ cup chopped fresh cilantro (leaves and stems)
2 tablespoons Thai red curry paste
1 tablespoon Chinese five-spice powder
¼ cup umeboshi plum vinegar
For the Szechuan chile sauce
¹⁄³ cup toasted sesame oil
3 tablespoons crushed red pepper flakes
2 tablespoons black mustard seeds
1 tablespoon chipotle powder
½ teaspoon ground cloves
½ teaspoon ground ginger
3 tablespoons agave nectar
¹⁄³ cup tomato paste
For the seitan
3 tablespoons extra-virgin olive oil
3¾ cups chopped seitan (about 2 pounds)
For assembly
Three 6- to 8-inch sections of wide baguette (about 2 whole baguettes)
Wasabi Mayonnaise (recipe follows)
3 cups arugula