Vegan Cheesesteak Sandwich

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 2

Cook Time: 15

Servings:

Calories: 315kcal

In this scrumptious plant-based cheesesteak sandwich recipe, I'll show you how to recreate a classic favorite without any meat or dairy. This vegan twist on the traditional cheesesteak is packed with flavor and healthy goodness. With simple ingredients and easy-to-follow steps, you can whip up this mouthwatering sandwich in no time. Whether you're a seasoned vegan or just looking to add more plant-based meals to your diet, this recipe is sure to satisfy!

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Equipment

Ingredients

Marinade

4 deglet dates
2 cloves garlic minced
2 tbsp apple cider vinegar
1 tbsp tomato paste
1 tsp dark miso paste
1 tsp molasses
1 tsp onion powder
1 cup water
½ tsp black pepper
1 cup soy curls

Cheese Sauce

½ cup cashews
1 tbsp apple cider vinegar
1 tbsp nutritional yeast
1 tsp stone ground mustard
1 tsp tamari
½ tsp onion powder
⅓ cup water

Toppings

1 red bell pepper sliced into strips
1 onion cut in half and sliced
4 ounces mushrooms sliced

3 Hoagie Buns

Instructions

Marinade

Add all marinade ingredients except for black pepper into a blender and blend until dates are pulverized.
Add the black pepper and soy curls to the marinade and let soak for at least 2 hours.

Cheese Sauce

Add all cheese sauce ingredients to a blender and blend until smooth.

Toppings

Add all topping ingredients to a frying pan and cook until onions and peppers are mostly soft.
If veggies start to stick add a tablespoon of water to get things moving.
Remove from pan and set aside for assembly.
Add marinated soy curls along with most of the marinade juice to the pan and cook on high for a few minutes.

Assembly

To assemble, layer the soy curls and veggies onto an open hoagie bun and pour some of the cheese sauce over the top.

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Nutrition