Vegan mushroom cheesesteak sandwich

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vegan mushroom cheesesteak sandwich

How to Make Vegan Mushroom Cheesesteak Sandwich

Ingredients:

  • 5 tablespoons olive oil, divided
  • 1 medium yellow onion, thinly sliced
  • 1 clove garlic, minced
  • 1 green pepper, sliced into long strips
  • 2 teaspoons vegan butter
  • 10oz oyster mushroom (285g)
  • ¼ teaspoon paprika
  • 1 ¼ teaspoons onion powder, divided
  • 1 ¼ teaspoon garlic powder, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon salt, divided
  • 1 tablespoon soy sauce
  • 1 tablespoon vegan
  • Worcestershire
  • 1 carrot, cooked, peeled, and cut into large chunks
  • 1 cup vegetable broth
  • (240mL), or more depending on consistency wanted
  • ½ tablespoon lemon juice
  • ¼ cup nutritional yeast (10g)
  • ½ teaspoon tomato paste
  • 1 large potato, cooked, peeled, and cut into large chunks
  • 2 large hoagie rolls
  • Fresh parsley, for garnish, optional

Directions:

  1. Heat 2 tablespoons of olive oil over medium heat.
  2. Add the onion, and saute for 3 minutes or until translucent
  3. Place garlic into the pan and cook for 2 minutes until fragrant
  4. Add the green pepper, stir and saute for about 5 minutes, until tender
  5. Take your sauteed vegetables and place in a bowl to set aside
  6. Melt the vegan butter in a pan
  7. Stir in the mushrooms and coat with butter in the pan
  8. Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt
  9. Stir the ingredients together until well-mixed
  10. Saute for about 7 minutes or until the mushrooms are dark brown and about half their original size
  11. Add the vegetable mixture of green pepper, onion, and garlic into the pan and stir
  12. Add the soy sauce and Worcestershire sauce, stir well.
  13. Continue to saute for another 7 minutes until the liquid thickens
  14. While you’re waiting, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, lemon juice, nutritional yeast, remaining teaspoon of onion powder, a teaspoon of garlic powder, tomato paste, ½ teaspoon of salt and remaining ½ teaspoon of pepper in a food processor
  15. Blend the ingredients until it forms a smooth and homogeneous sauce mixture
  16. Add the potato and blend until homogeneous
  17. Fill your hoagies with the mushroom mixture, and top with the vegan “cheese”, and parsley for garnish
  18. Serve immediately
Yield: 2 Servings

Vegan Mushroom Cheesesteak Sandwich

Vegan Mushroom Cheesesteak Sandwich

A flavorful plant-based cheesecake mushroom sandwich that blends the delightful flavors of onion, garlic, pepper, and other seasonings for a vegan style lunch or dinner.

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes

Ingredients

  • 5 tablespoons olive oil, divided
  • 1 medium yellow onion, thinly sliced
  • 1 clove garlic, minced
  • 1 green pepper, sliced into long strips
  • 2 teaspoons vegan butter
  • 10oz oyster mushroom (285g)
  • ¼ teaspoon paprika
  • 1 ¼ teaspoons onion powder, divided
  • 1 ¼ teaspoon garlic powder, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon salt, divided
  • 1 tablespoon soy sauce
  • 1 tablespoon vegan
  • Worcestershire
  • 1 carrot, cooked, peeled, and cut into large chunks
  • 1 cup vegetable broth
  • (240mL), or more depending on consistency wanted
  • ½ tablespoon lemon juice
  • ¼ cup nutritional yeast (10g)
  • ½ teaspoon tomato paste
  • 1 large potato, cooked, peeled, and cut into large chunks
  • 2 large hoagie rolls
  • Fresh parsley, for garnish, optional

Instructions

      1. Heat 2 tablespoons of olive oil over medium heat.
      2. Add the onion, and saute for 3 minutes or until translucent
      3. Place garlic into the pan and cook for 2 minutes until fragrant
      4. Add the green pepper, stir and saute for about 5 minutes, until tender
      5. Take your sauteed vegetables and place in a bowl to set aside
      6. Melt the vegan butter in a pan
      7. Stir in the mushrooms and coat with butter in the pan
      8. Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt
      9. Stir the ingredients together until well-mixed
      10. Saute for about 7 minutes or until the mushrooms are dark brown and about half their original size
      11. Add the vegetable mixture of green pepper, onion, and garlic into the pan and stir
      12. Add the soy sauce and Worcestershire sauce, stir well.
      13. Continue to saute for another 7 minutes until the liquid thickens
      14. While you're waiting, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, lemon juice, nutritional yeast, remaining teaspoon of onion powder, a teaspoon of garlic powder, tomato paste, ½ teaspoon of salt and remaining ½ teaspoon of pepper in a food processor
      15. Blend the ingredients until it forms a smooth and homogeneous sauce mixture
      16. Add the potato and blend until homogeneous
      17. Fill your hoagies with the mushroom mixture, and top with the vegan “cheese”, and parsley for garnish
      18. Serve immediately

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 680Total Fat: 44gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 19mgSodium: 2266mgCarbohydrates: 59gFiber: 12gSugar: 10gProtein: 21g

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