Vegan Cheesesteak

Cheesesteaks are a delicious, decadent, and comforting meal. Unfortunately, as the name indicates, they aren't exactly vegan. That is why I have created a vegan seitan cheesesteak with vegan provolone, caremlized onions, and scrumptious sauteed peppers. 

Vegan Philly Cheesesteak with fries and homemade seitan

Seitan Recipe: 

1 cup vital wheat gluten 

1/2 cup mushroom 

1/2 cup chickpeas (drained) 

2 tbsp tomato paste

1/2 cup shredded beet

1 tbsp coconut oil

1 tbsp red wine (optional)

1 tsp cayenne (optional for heat) 

1 tbsp smoked paprika

1/2 cup vegetable broth

 

2 steak rolls 

thinly sliced seitan pieces

1 tbsp vegan mayonnaise

1 yellow or white onion

1 green bell pepper 

4 slices vegan smoked provolone (I used Follow Your Heart) 

1 tbsp butter

For seitan: 

1. Add all your ingredients except wheat gluten into a blender and blend until completely pureed. 

2. Then pour wheat gluten into a mixing bowl, add in the puree, and knead for a couple meats. 

3. Break into small chunks, wrap in aluminum foil, and steam for about 30 minutes on medium heat. 

4. Place in the fridge for about 30 minutes to let it firm up and cool down. 

For cheesesteak:

1. Thinly slice your onion and pepper into long strips. Then add a tablespoon of butter to the pan, turn it to low heat, and add your onions. Saute your onions for about 20 minutes, until they have partially caramelized (add more butter if you have to). Then add in your pepper. 

2. Once the onion and pepper have caramelized (should take about 30-40 minutes, slice your seitan roast and tear into shreds. Add the shreds to the the pan along with the onion and pepper and mix well.

3. Once the seitan has warmed, add in your vegan provolone cheese. Mix all up, and cover until the cheese has fully melted. 

4. While the cheese is melting, toast your steak rolls and spread some mayonnaise on them (this makes the sandwich very creamy). 

5. Divide up the seitan, onion, cheese mixture into the 2 rolls. Serve with fries or chips. Enjoy!