Inspired by Philadelphia’s most famous exports, these homemade vegan cheesesteak sandwiches are seriously crave-worthy and come together in just 30 minutes. The meaty texture and umami-rich flavor of portobello mushrooms pair well with caramelized cooked onions, bell peppers, and crispy whole grain French bread. You’ll want to bookmark this “cheese” sauce; while it tastes rich, it’s made with chickpeas and doesn’t have a lick of cholesterol in it. Turmeric provides the yellow hue, and nutritional yeast, mustard powder, and onion powder do a remarkable job of mimicking the flavor of cheese. To round these scrumptious sammies out into a full meal, add a garden salad.
For more inspiration, check out these tasty ideas:
- Quick and Easy Jackfruit Salad Sandwiches
- “No-Tuna” Salad Sandwich
- Tempeh BBQ Sandwiches with Pineapple Slaw
- Middle Eastern Pita Pocket Sandwiches
- 8 oz. fresh portobello mushrooms, sliced
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- ½ teaspoon chopped fresh thyme
- ½ teaspoon smoked paprika
- 2 to 4 tablespoons low-sodium vegetable broth
- 1 cup canned no-salt-added chickpeas, undrained
- ⅓ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon dry mustard
- ½ teaspoon onion powder
- ¼ teaspoon ground turmeric
- ⅛ teaspoon cayenne pepper
- ½ to ¾ cup unsweetened, unflavored plant-based milk
- 1 12-oz. loaf whole wheat French bread, sliced horizontally and toasted
Instructions
- In an extra-large skillet cook the first six ingredients (through paprika) over medium 5 to 8 minutes or until tender, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Meanwhile, for “cheese” sauce, in a food processor combine the next seven ingredients (through cayenne pepper). Process until smooth, gradually adding ½ cup of the plant milk. Pour into a small saucepan and cook over medium 5 minutes or until hot and slightly thickened, adding enough of the remaining plant milk to reach desired consistency.
- Spoon mushroom mixture over French bread and drizzle with “cheese” sauce.
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