If ever there was a recipe in need of veganizing, it’s the Philadelphia cheesesteak sandwich. The good news is, it’s easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, these hearty Steak-Out Sandwiches are then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms.
Cheesy Steak-Out Sandwiches
If ever there was a recipe in need of veganizing, it’s the Philadelphia cheesesteak sandwich. The good news is, it’s easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, this hearty sandwich is then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms.
Yields 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 6 Portobello mushroom caps, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1/3 cup ketchup
- 1 tablespoon vegan Worcestershire sauce
- Salt and freshly ground black pepper
- 3/4 cup Cheddary Sauce (recipe follows)
- 1 French baguette, cut into quarters, each quarter sliced lengthwise
Instructions
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Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and mushroom slices and cook, stirring occasionally, to soften, about 5 minutes. Stir in the ketchup and Worcestershire sauce, and season with salt and pepper to taste. Continue to cook for 5 minutes longer, or until the vegetables are very soft. Spoon about half of the cheddary sauce onto the mushroom mixture and keep warm while you toast the bread. Divide the mushroom mixture among the baguette sections and top each with some of the remaining cheddary sauce. Serve hot.
Recipe Notes
Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.
Cheddary Sauce
Use this creamy, flavorful sauce anytime you want to add an exclamation point to whatever you’re serving. I use this sauce to make mac uncheese or as a topping for baked potatoes and steamed or roasted vegetables. With the addition of some spices and a little heat, it can also be used to top nachos and enchiladas. Even more remarkable, just omit the nondairy milk and add melted coconut oil and you have the makings of a fantastic cheddary cheese log. If not using beer or sherry, add an extra 1/2 teaspoon of miso past
Yields 2 cups
Ingredients
- 1 ¼ cups raw cashews, soaked in hot water for 4 hours, then well-drained
- 1/3 cup nutritional yeast
- 2 tablespoons jarred chopped pimientos or roasted red bell pepper, drained and blotted dry
- 1 tablespoon beer, white wine, or dry sherry (optional, but recommended)
- 1 tablespoon rice vinegar
- 1 ½ teaspoons light-colored miso paste
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon prepared yellow mustard
- ¼ teaspoon turmeric
- 1 cup plain unsweetened almond milk
Instructions
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Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides as needed. The sauce is now ready to use in recipes. Use as is, or heat gently in a saucepan for a minute or two, if desired, stirring in a little more milk, if needed, for a thinner sauce. Store leftovers in the refrigerator in a tightly sealed container for up to 5 days
Recipe Notes
Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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This cheddery sauce looks and sounds incredibly useful and delicious.. thank you ??
My pleasure Sally. It really is a delicious and versatile sauce.