EASY VEGAN PHILLY CHEESESTEAK
This vegan Philly cheesesteak is so easy to make and the result is a hearty and delicious sandwich! The blend of vegan meat, caramelized onions, green peppers, and vegan cheese blend together for the perfect vegan cheesesteak!
Provided by Victoria Yore
Categories Vegan Sandwiches & Burgers
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 375
- In a little bit of oil on medium-high heat, saute strips of onion until translucent and brown, about 5-10 minutes. Once the onions start to cook, add in your green peppers and cook for a little until green peppers start to become soft.
- Add in your vegan beef and all of the spices and mix until well combined. Saute until the vegan beef is browned and cooked.
- Place your sliced hoagie rolls and one slice of vegan cheese each in the oven and cook until the inside of the bread is crispy to the touch.
- Meanwhile, place 3-4 slices of vegan cheese on top of the meat and veggie mixture in the pan. Cover the pan and let cook for 2-4 minutes or until the vegan cheese is melted. Once the vegan cheese is melted, take your spatula and mix until the cheese is combined throughout the Philly cheesesteak filling.
- Remove the hoagie rolls from the oven once they are crispy. Carefully spoon half of the filling onto the two hoagie rolls. The filling will spill out but that is okay!
- Serve immediately with chips, french fries, or a side salad!
Nutrition Facts : Calories 450 calories, Carbohydrate 45 grams carbohydrates, Fat 19 grams fat, Fiber 5 grams fiber, Protein 33 grams protein, ServingSize 1, Sodium 1120 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat
VEGAN PHILLY CHEESESTEAK
A delicious vegan Philly cheesesteak sandwich loaded with portobello mushroom "steak", caramelized onions and plant-based cheese sauce.
Provided by carleigh
Categories Main Course Sandwich
Number Of Ingredients 18
Steps:
- Add your olive oil or vegan butter to a pan over medium heat. Allow it to coat the pan before adding your onions, and reducing the heat to low-medium. Add the minced garlic and sea salt, and sauté for up to 20 minutes, stirring often, until the onions are caramelized.
- In the meantime, combine your "au jus" ingredients in a measuring cup or jar. At this time, you can also make your cheese sauce by combining the listed ingredients in a blender until smooth. Taste and adjust the salt content as needed.
- In a separate pan from your onions, begin sautéing your mushroom strips until a lot of the water has evaporated out of them, for approximately 5 minutes. Add 1/2 a cup of the Au Jus mixture and sauté until the mushrooms are softened and combined with the sauce, approximately 5 additional minutes. Remove the mushrooms and heat the remaining au jus sauce, and transfer to a container for dipping.
- Assemble your sandwich the Portobello mushrooms first, then caramelized onions, followed by a drizzle of the "cheese" sauce. Fry your sandwich in your empty onion pan as desired. Dip in the remaining sauce and enjoy!
Nutrition Facts : Calories 452.7 kcal, Carbohydrate 58.3 g, Protein 18.2 g, Fat 18.7 g, SaturatedFat 3.3 g, TransFat 0.1 g, Sodium 3096 mg, Fiber 6.2 g, Sugar 15.8 g, UnsaturatedFat 12.5 g, ServingSize 1 serving
VEGAN MUSHROOM "CHEESESTEAK" SANDWICH RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, garlic, green pepper, vegan butter, oyster mushroom, paprika, onion powder, garlic powder, black pepper, salt, soy sauce, vegan worcestershire, carrot, vegetable broth, lemon juice, nutritional yeast, tomato paste, large potato, large hoagie rolls, fresh parsley
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- In a large pan, heat 2 tablespoons of olive oil over medium heat.
- Add the onion and sauté for about 3 minutes until translucent.
- Add the garlic and cook for about 2 minutes, until fragrant.
- Add the green pepper. Stir and sauté for about 5 minutes until tender.
- Transfer the sautéed vegetables to a bowl and set aside.
- Melt the vegan butter in the pan.
- Add the mushrooms and stir to coat in the butter.
- Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir well. Sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.
- Add the green pepper, onion, and garlic mixture back to the pan and stir.
- Add the soy sauce and Worcestershire sauce. Stir well. Continue to sauté for about 7 minutes until the liquid has thickened.
- In the meantime, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, the lemon juice, nutritional yeast, remaining teaspoon of onion powder, remaining teaspoon of garlic powder, the tomato paste, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a food processor. Blend until it forms a smooth and homogenous sauce.
- Add the potato and blend until homogenous.
- Fill the hoagies with the mushroom mixture.
- Top the mushroom mixture with the vegan "cheese", and parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1071 calories, Carbohydrate 91 grams, Fat 71 grams, Fiber 11 grams, Protein 16 grams, Sugar 19 grams
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