Vegan Cheesesteak
Rated 5.0 stars by 1 users
Servings
makes 1 large cheesesteak
Cook Time
45 minutes
Ingredients
8 oz Box of Blackbird Original Seitan, sliced thin
2 Tbsp vegan butter
¼ cup white mushrooms, sliced
½ yellow onion, sliced
1 green bell pepper, sliced
1 Tbsp vegan Worcestershire sauce
Salt + Pepper to taste
1 Tbsp extra virgin olive oil
2 large white potatoes, peeled and diced
2 carrots, peeled and diced
½ cup diced sweet onion
1 cup water
⅓ cup canola oil
1 Tbsp freshly squeezed lemon juice
1½ Tbsp nutritional yeast
1 tsp sea salt
½ tsp minced garlic
¼ tsp cayenne pepper
¼ tsp yellow mustard powder
¼ tsp cracked pepper
1 large Hoagie Roll
2 Tbsp Vegan Mayonnaise
For The Blackbird Seitan + Sautéed Veggies
For the Tahini Cheese Sauce
For the Roll
Directions
For the Seitan + Sautéed Veggies
In a large stock pot, sauté sliced vegetables in vegan butter until caramelized (15 minutes)
Remove vegetables and add sliced seitan, season with salt, pepper and Worcestershire sauce
Once seitan begins to brown, add vegetables back to pot and mix together and set aside
For the Tahini Cheese Sauce
Heat olive oil in a large non-stick skillet. Add potatoes, carrots, onion and 1 cup water to the skillet. Cover and cook over medium heat, until tender. Drain excess water, if any.
Transfer vegetables to a blender or food processor and pulse until smooth. Add tahini, canola oil, lemon juice, nutritional yeast, sea salt, minced garlic, cayenne pepper, yellow mustard powder, cracked pepper, and 3/4 cup water to the blender. Pulse until fully integrated. Taste and adjust seasonings to preference. Thin with hot water, if desired.
For Assembly:
Toast hoagie roll in oven for a few minutes. Spread mayonnaise on both sides of roll. Add seitan and vegetable mixture, then cheese sauce. Optional: Wrap in parchment paper and tin foil. Then slice and serve. Enjoy!
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