This vegan twist on the classic cheesesteak is insanely delicious — and healthy
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Despite the name, a Philly cheesesteak sandwich doesn’t need to include meat and dairy to have the characteristic assortment of rich, delicious flavors that it’s known for. Hearty and loaded with seasoned vegetables, this vegan Philly cheesesteak is both incredibly tasty and super easy to make. Each bite contains a mouthwatering mélange of savory mushrooms that tastes incredible with a decadent veggie sauce. This sandwich is guaranteed to satisfy any carnivorous cravings that may creep up occasionally. If you’re looking for a vegan rendition of this classic meat lover’s sandwich, try this vegan mushroom Philly cheesesteak!
Vegan Mushroom Philly Cheesesteak
1 large potato
2 medium carrots
10 oz oyster mushrooms
5 tbsp olive oil, divided
1 medium yellow onion, thinly sliced
1 clove garlic, minced
1 green pepper, sliced into long strips
2 tsp vegan butter
¼ tsp smoked paprika
1 ¼ tsp onion powder, divided
1 ¼ tsp garlic powder, divided
1 tsp black pepper, divided
1 tsp salt, divided
1 tbsp low sodium soy sauce
1 tbsp vegan Worcestershire sauce
1 cup vegetable broth, or more, depending on desired consistency
½ tablespoon lemon juice
¼ cup nutritional yeast
½ tsp tomato paste
1 large hoagie roll
Fresh parsley for garnish, optional
Cut the oyster mushrooms into bite-size pieces and set them aside.
Peel the potato and carrots and cut them into medium chunks. Then, transfer them to a medium pot and cover them with cold water. Cook over a medium flame until tender, then strain and set them aside.
Heat 2 tablespoons of olive oil over medium heat in a large cast iron skillet.
Add the sliced onion and sauté for about 3 minutes until translucent.
Add the garlic and cook for about 2 minutes until fragrant.
Add the green pepper and stir and sauté for about 5 minutes until tender.
Transfer the sautéed vegetables to a bowl and set them aside.
Melt the vegan butter in the skillet, then add the mushrooms and stir so they’re entirely covered in the butter.
Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir well, then sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.
Add the green pepper, onion, and garlic mixture to the skillet and stir.
Add the soy sauce and Worcestershire sauce, then stir well. Continue to sauté for about 7 minutes until the liquid has thickened.
In the meantime, make the “cheese” sauce. Combine the carrots, vegetable broth, 3 tablespoons of olive oil, lemon juice, nutritional yeast, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, tomato paste, ½ teaspoon of salt, and ½ teaspoon of pepper in a food processor. Blend until it forms a smooth and homogeneous sauce.
Add the potato and blend until combined.
Fill the hoagies with the sautéed mushroom and vegetable mixture. Finally, top with the vegan “cheese” sauce and an optional sprinkle of parsley before serving.
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