Introduction

A delicious plant based twist on the classic Philly cheesesteak featuring meaty portobello mushrooms and creamy dairy free cheese sauce

Why You’ll Love This Recipe

This recipe delivers all the savory satisfaction of the original without any animal products Its quick to make and packed with flavor

Ingredients

• 4 large portobello mushroom caps sliced
• 1 large yellow onion thinly sliced
• 1 large bell pepper any color thinly sliced
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 4 hoagie rolls or sub rolls
• For the cheese sauce 1 cup raw cashews soaked
• 1/2 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup water
• Salt to taste

Instructions

1. Soak cashews in hot water for at least 30 minutes then drain
2. Make cheese sauce by blending soaked cashews nutritional yeast lemon juice garlic powder onion powder water and salt until smooth Set aside
3. Heat olive oil in a large skillet over medium high heat
4. Add sliced onions and bell peppers cook for 5 7 minutes until softened
5. Add sliced portobello mushrooms garlic soy sauce smoked paprika and black pepper Cook for 8 10 minutes until mushrooms are tender and liquid has evaporated
6. Toast hoagie rolls lightly if desired
7. Spoon mushroom mixture onto rolls then drizzle generously with cheese sauce
8. Serve immediately

Nutrition Information

Serving Size: 4 servings

Calories: 385

Protein: 12g

Serving Suggestions

Serve with a side of sweet potato fries or a simple green salad

Recipe Variations

Try adding sliced seitan or tempeh for extra protein Use different mushrooms like shiitake or oyster for variety

Chef’s Tips

For a quicker cheese sauce use store bought vegan cheese slices or shreds Slice mushrooms and vegetables uniformly for even cooking

Recipe Details

Prep Time: 10 minutes

Cook Time: 20 minutes