vegan philly cheesesteak

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I love how my beefy seitan can be used in place of thinly sliced beef in so many different recipes. It’s a truly delicious, versatile meat substitute. So far I’ve used it in these vegan recipes: Banh Mi {Saigon Subs}, Greek Gyros, BBQ “Beef” with Creamy Sriracha Kale Slaw, as taco meat, as salad topping, and in these amazing Philly Cheese Steak Sandwiches!

Before you make these sandwiches you’ll have to make a batch of the beefy seitan! Get the recipe for that HERE.

Next, you’ll have to make some of my super delicious vegan cheese. (Recipe below.)

Third, you’ll want to slice a large onion, half of a large red bell pepper, and half of a large yellow or green bell pepper. Saute them in a little olive oil until tender and slightly golden. Set aside.

Putting it all together

For 4 big, vegan Philly Cheese Steak Sandwiches:

4 of your favorite, hearty sandwich buns (don’t get wimpy hamburger buns)

Enough thinly sliced beefy seitan for 4 sandwiches, sauteed in some vegan butter until warmed through, and slightly golden. Deglaze pan with a little Worcestershire sauce. Don’t over cook.

vegan mayonnaise

the prepared peppers and onions

the prepared “cheese” sauce

Place bun bottoms on plates. Spread some mayonnaise on each one. Top with some of the hot, thinly sliced beefy seitan followed by some of the onion/pepper mixture, and a generous drizzle of the cheese sauce. Top each sandwich with the bun tops and serve.

for the vegan cheese sauce:

1 (12 oz.) russet potato, peeled and cut into 1 inch cubes

1 small carrot (about 1/3 cup) peeled and sliced

1/3 cup vegetable stock

2 Tablespoons light olive oil, divided

1/4 cup nutritional yeast

1 and 1/2 teaspoons apple cider vinegar

1 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Place cubed potatoes and sliced carrots in a medium saucepan of boiling water. Boil until tender and easily pierced with a fork. Drain well and place in the bowl of a blender along with the stock, oil, nutritional yeast, vinegar, garlic powder, and smoked paprika. Pulse until combined. Scrape down inside of blender. Process on high until very smooth. Transfer to a glass bowl with a lid, or a canning jar. Set aside.



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