Vegan Philly Cheesesteak
This classic sandwich with 'beef', bell peppers and cheese originating in Philadelphia now has a delicious vegan version that you won't be able to get enough of!
Servings: 2 sandwiches
Ingredients
Vegan 'Steak' Filling
- 1.5 cups shredded oyster mushrooms
- 1 tsp smoked paprika
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- splash of water
Melty Cheese Sauce
- 1 cup oat milk (or any other plant milk)
- 2 tbsp potato starch
- 1/2 cup white beans
- 4 tbsp nutritional yeast
- 1/2 tbsp lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
Sandwich
- 2 hoagie rolls (or italian crusted bread)
- 1 green bell pepper
- 2-3 tbsp vegan butter
- hot sauce
- vegan mayo
Instructions
- Shred your oyster mushrooms. Mix the marinade for the oyster mushrooms and whisk them until combined.
- Add your mushroom to a pan and fry them until they've released excess water and it's almost going to dry off. Add your sauce and give it a good mix.
- At this step, I like to taste and see if the oyster mushrooms need more salt. I like to add more dark soy sauce instead of salt for a smokier colour and look.
- In a blender, combine your ingredients for your vegan cheese sauce. You can substitute potato starch with tapioca starch or cornstarch*
- Blend until smooth. Add to pan and whisk until the sauce becomes thick / stretchy.
- Saute some green bell peppers and onions separately on the side.
- Slice your bread rolls into half (but not completely) and slather them with vegan butter. Place them face down on the pan and toast until crispy.
- Layer your bread with vegan mayo, hot sauce, oyster mushroom pieces, green bell peppers/onions and lastly a heaping spoon of cheese sauce.
- Serve as it is or you can also slice it into half! Enjoy!
Notes
*Using cornstarch in place of tapioca starch won't give that stretchiness but you will still get a thick cheese sauce.