Saturday, March 19, 2011

Vegan Philly "Cheese steak"

Steve loved these.

Serves 2

1/2 cup seitan, thinly sliced into strips
4 oz. (1/2 normal package) washed and thinly sliced mushrooms
1/2 green bell pepper, seeded and thinly sliced
1/4 red onion, thinly sliced into wedges
1 tsp Bragg's Liquid Aminos
1/2 TBSP olive oil
1/4 cup vegetable broth (I used 1/8 of a Rapunzel brand vegan bouillon cube with 1/4 cup water)
pepper to taste
2 TBSP Vegenaise
1/2 cup mozzarella style Daiya cheese
2 sub sandwich rolls, halved or bread of choice (we used French bread)

Heat toaster oven or oven to 350. Saute bell pepper and onion in the oil for a few minutes or until beginning to soften. Add mushrooms and Bragg's and saute a few minutes more or until mushrooms soften. Add seitan, broth and heat seitan through. Stir in 1 TBSP of the Vegenaise and 1/4 cup of the Daiya, heat and stir until Daiya is melted and mixture is creamy, turn off heat. Season to taste with black pepper.

Spread bread thinly with remaining Vegenaise. Pile seitan mixture evenly onto bread halves. Sprinkle evenly with Daiya and press down slightly to minimize bits falling off.

Carefully transfer to toaster oven/oven and bake for 5 minutes. Switch to broiler setting or move to broiler and broil on high for a few minutes, or until Daiya is melted and slightly browned in a couple spots. Enjoy immediately while hot!

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