North American · 35 min · Medium · 4 sandwiches

Vegan Philly Cheesesteak

Name: Vegan Philly Cheesesteak
Total time: 35 min
Yield: 4 servings
Ingredients: 14⅛ oz seitan, thinly sliced (or 500 g mushrooms); 2 bell peppers, sliced; 2 onions, sliced; 1 tbsp olive oil, for the vegetables; 1 tbsp olive oil, for the seitan; 2 tsp soy sauce; 1 tsp vegan Worcestershire sauce; 4 hoagie rolls; ⅔ cup raw cashews, soaked; ½ cup plant milk; 2 tbsp nutritional yeast; 1 tsp Dijon mustard; ½ tsp garlic powder; 1 pinch turmeric; salt, to taste; black pepper, to taste

The weekend indulgence: seitan (or mushrooms) seared with soy sauce and vegan Worcestershire, piled into hoagie rolls with charred peppers and onions, then flooded with a blender cashew cheese sauce.

~620 cal per serving — Calories are approximate, per serving — a guide only.

high-protein

Plan it:

Method

1
Blend the cheese sauce
For the sauce, blend the cashews, plant milk, nutritional yeast, mustard, garlic powder and turmeric until smooth. Warm gently, adding more milk to loosen.
2
Char the peppers and onions
⏱ 10 min
Heat the oil for the vegetables and cook the onions and peppers until soft and lightly charred. Set aside.
3
Sear the seitan
⏱ 7 min
Heat the oil for the seitan and sear it (or mushrooms) with the soy sauce and Worcestershire until browned. Season.
4
Build the sandwiches
Combine the seitan and vegetables. Split the rolls, fill generously, and pour over the warm cheese sauce.

Notes

A weekend indulgence — the cheese sauce and roll make it rich. Seitan gives the most protein; mushrooms make it lighter and more whole-food. Toast the rolls for extra bite.

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Method

Blend the cheese sauce

Char the peppers and onions

Sear the seitan

Build the sandwiches

Notes