Vegan Philly Cheesesteak
Thinly sliced, pan-seared seitan takes the place of beef in this plant-based take on the Philly cheesesteak. Sautéed peppers and onions add sweetness, while a melted cashew-based cheese sauce brings the sandwich together. The whole build takes about 35 minutes.
Ingredients
For the Vegan Cheesesteak Filling
- 2 tablespoons olive oil extra virgin preferred
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 1 pound seitan thinly sliced into strips
- 1 cup bell peppers mixed colors, sliced
- 1 teaspooon smoked paprika
- 1 teaspoon soy sauce or tamari for gluten-free
For the Vegan Cheese Sauce
- 1 cup raw cashews soaked for 2 hours and drained
- 1 cup unsweetened almond milk
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon salt
To Assemble
- 4 good quality hoagie rolls or sub rolls
- 1 cup arugula optional, for garnish
Instructions
Prepare the Filling
- Heat the olive oil in a large skillet over medium heat (around 175°C/347°F). Add the onions and garlic, sautéing them until the onions turn golden brown and the garlic is fragrant. Add the seitan strips and sliced bell peppers, stir in the smoked paprika, and soy sauce. Cook until the peppers are soft but still vibrant, about 6–7 minutes.
Make the Cheese Sauce
- In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, and salt. Blend until smooth and creamy. Pour into a small saucepan and heat gently over low heat, stirring constantly, until warmed through.
Assemble the Sandwiches
- Slice the hoagie rolls lengthwise, being careful not to cut all the way through. Spoon the seitan filling into the rolls, drizzle with the cheese sauce, and top with arugula if using. Serve immediately for optimal freshness.
Notes
Michelle’s Tips:
Ensure cashews are soaked thoroughly to avoid gritty cheese sauce. For a spicier kick, add 1/2 teaspoon of cayenne pepper. Experiment with different bell peppers for a colorful presentation. Serving Suggestions:
Pair this sandwich with a chilled glass of kombucha or a refreshing salad. Garnish with fresh parsley for added color.
Ensure cashews are soaked thoroughly to avoid gritty cheese sauce. For a spicier kick, add 1/2 teaspoon of cayenne pepper. Experiment with different bell peppers for a colorful presentation. Serving Suggestions:
Pair this sandwich with a chilled glass of kombucha or a refreshing salad. Garnish with fresh parsley for added color.
Nutrition
Calories: 413kcalCarbohydrates: 22gProtein: 33gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 976mgPotassium: 439mgFiber: 5gSugar: 5gVitamin A: 1409IUVitamin C: 53mgCalcium: 110mgIron: 4mg
Tried this recipe?Rate this recipe !
