Vegetarian Mushroom Cheesesteak With Caramelized Onions Recipes

VEGGIE PHILLY CHEESESTEAK

Steps:

• Heat a large non stick pan over medium-low heat and add 1 tbsp butter. When the pan is heated, add the sliced onions and a pinch of salt.
• Cook the onions for about 20 minutes or until they start to brown then remove them from the pan.
• Increase the heat to medium and add the cooking oil. Add the sliced portobello mushrooms to the pan and cook for about 10 minutes, or until they have released their moisture and begun to brown.
• Add the tamari, and a splash of water if the pan is getting dry, then add the peppers and cooked onions to the pan. Saute for about 5 minutes, or until the peppers have become tender. Season well with sea salt and pepper.
• Heat your oven to 400℉
• Mix the crushed garlic into 1.5 tbsp butter and brush onto both sides of the sub roll. Bake in the oven for 5 mins or until the butter melts and the roll begins to toast.
• Remove the roll from the oven and top with the mushroom mixture then cover it with slices of the provolone cheese.
• Place the roll back in the oven and toast until the cheese melts.
• Remove from the oven and serve!
• Line each roll with provolone slices and top with the mushroom mixture.
• Serve

VEGAN PHILLY CHEESESTEAK

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!

VEGAN MUSHROOM "CHEESESTEAK" SANDWICH RECIPE BY TASTY

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!

THE BEST VEGAN CHEESESTEAKS

Steps:

• Heat a large cast-iron or other heavy skillet over high heat, then add 2 Tbsp. canola oil. Add 1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring occasionally, until mushrooms are browned and any liquid has evaporated, about 7 minutes.
• Lower heat to medium-high and add 1 cup chopped onion and remaining 1 Tbsp. canola oil. Cook, stirring often, until onions are browned, about 5 minutes. Stir about 2 Tbsp. sauce into mushroom-onion mixture.
• Coat two 6" soft hoagie rolls, warmed but not toasted, split on cut sides with remaining sauce. Divide mushroom-onion mixture between hoagie rolls and serve immediately.