Welcome to the great tradition of the Philly Cheesesteak – vegan style!
This is a great lunchtime filler, but also the simplest recipe to roll out for many hungry mouths when feeding a visiting crowd. Those long Sunday afternoons where you need to have something for everyone to dig into, but you don’t want to be cooking (or planning!) all day.
Once you make the filling, all you need is toasted buns or hoagie rolls, some kettle chips, gerkins and – voila! – your perfect vegan Philly Cheesesteak!
For the filling I use pan-fried mushrooms, red peppers, herbs and spices, and for the cheese just melt over your favorite vegan cheese (I use Follow My Heart here).
What makes this work so well is getting all that depth of mushrooms, herbs, spices and onions into a stew-like filling using the rice flour.
You’ll have everyone mopping up the juices – trust me!
Oh, and check out my other favorite Vegan Burgers and Sandwich recipes I’ve seen online if you’re looking for other ideas.
- 3 cups Cremini or portobello mushrooms de-stemmed
- 1 small green bell pepper
- 1 small red bell pepper
- 1 large sweet onion
- 1 cup fresh spinach
- 1 jalapeno pepper thinly sliced
- 1 teaspoon fresh chopped garlic about 1 medium garlic clove
- 1 tablespoon fresh parsley to garnish
- 2 teaspoons dried oregano
- 2 tablespoons flour for thickening preferably brown rice flour
- ½ cup vegetable broth or stock
- sea salt to taste
- ground black pepper to taste
- cooking oil
- 4 hoagie rolls or your sandwich bun of choice
Wash your vegetables and thinly slice jalapenos, bell peppers, mushrooms and onion.
Add 1 tablespoon of oil to a medium pan and set on medium heat. Once hot, add garlic and sautee for up to a minute, until just turning golden.
Add mushrooms, onions, pepper and jalapenos and cook covered until mushrooms release some liquid. This should take about 5 minutes.
Add flour and vegetable stock or broth. Continue to cook for another 3 - 5 minutes or until the juice thickens into almost a stew-like consistency. Taste and season accordingly.
While cooking, toast your buns or rolls and have them ready along with your cheese, which should be cut thin enough to melt on the toppings.
Remove your filling from the heat and serve in buns.