Vegan Philly Cheesesteak
These sandwiches are made with marinated chickwheat seitan, sautéed mushrooms, sautéed bell peppers, topped with melted vegan cheese, and served on a toasted hoagie roll. Yup, these Philly Cheesesteaks are far from authentic, but they definitely do not disappoint in flavor!
Servings: 4 sandwiches
Ingredients
- 4 Hoagie rolls
- 1 lb Chickwheat Seitan
- 1 large green bell pepper, sliced
- 8 oz choice of mushrooms, sliced
- 4 slices vegan Provolone or American cheese, such as Follow Your Heart or Field Roast Chao
- 2 tbsp nondairy milk
- salt and pepper, to taste
- vegan mayo, optional
Seitan Marinade:
- 3 tbsp soy sauce or tamari
- 1 tbsp pure maple syrup
- 1 tsp vinegar
- 1/2 tsp paprika, or smoked paprika
Instructions
- Make the chickwheat seitan, preferably the night before to save time. Once cooled, tear into thin strips.
- Add the marinade ingredients to a large bowl and whisk to combine. Toss the chickwheat strips into the bowl and let set in the marinade for at least 15 minutes to absorb. Alternatively, marinate the chickwheat strips overnight in the fridge.
- In the meantime, cut and prep the bellpepper and mushrooms. Cut the hoagie rolls 3/4ths way across and toast cut side down.
- Add 1 tbsp oil to a large nonstick skillet or pan over medium heat. Once hot, add the sliced bell peppers and saute for 2-3 minutes. Add in the mushrooms and saute for an additional 2-3 minutes. Season the peppers and mushrooms with salt and pepper, and transfer the mix to a large bowl.
- Add another tbsp of oil to the pan, and add the marinated chickwheat strips, sauteing for 2-3 minutes. Transfer the strips to the mushroom and pepper mixture and stir to combine.
- Tear up the cheese slices and add to a microwave safe bowl. Add a splash of nondairy milk, about 2 tbsp, and microwave for 30 second increments until melted. It’s okay if there are some lumps.
- If desired, spread a layer of mayo on toasted sides of each roll. Use tongs to fill the hoagie rolls with the cheesesteak filling. Top with the melted cheese. Serve immediately with fries or chips, and enjoy!
Notes
Storing: If you have any leftovers of the cheesesteak filling, you can store it in the fridge for up to 3 days. When ready to use, just reheat the leftovers and toss it into some rice, stir fry, or make another cheesesteak!