Why Make This Recipe
If you love the classic flavors of a Philly cheesesteak but want a plant-based version, this Vegan Philly Cheesesteak Recipe is perfect for you! It brings together savory ingredients that create a hearty and satisfying meal without using meat or dairy. The combination of the rich vegan cheese sauce, seasoned seitan, and sautéed veggies makes this dish delicious and full of texture. You can enjoy it as lunch, dinner, or even as a snack.
How to Make Vegan Philly Cheesesteak
Ingredients:
- 1 cup raw cashews, soaked in hot water for at least 30 minutes (or overnight in cold water)
- 1/2 cup peeled and diced potato (about 1 small potato)
- 1/4 cup peeled and diced carrot (about 1/2 a medium carrot)
- 1/2 cup nutritional yeast
- 1/4 cup unsweetened plant-based milk (like almond or soy), plus more if needed
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/2 cup of the potato/carrot cooking water
- 2 tablespoons olive oil, divided
- 2 large yellow onions, thinly sliced
- 1 large green bell pepper, thinly sliced
- 8 ounces cremini mushrooms, sliced (optional, but recommended for extra flavor and texture)
- 1 lb block of plain or traditional-style seitan
- 2 tablespoons soy sauce (or tamari for gluten-free seitan option)
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 high-quality hoagie rolls or sub buns
- Vegan butter or olive oil for toasting (optional)
Directions:
Step 1: Prepare the Vegan Cheese Sauce
- Drain the soaked cashews and place them in a blender.
- Add the diced potato, carrot, nutritional yeast, plant-based milk, lemon juice, Dijon mustard, onion powder, garlic powder, smoked paprika, and salt.
- Blend until smooth and creamy. If it’s too thick, add a little more plant-based milk or the potato/carrot cooking water to reach your desired consistency.
Step 2: Prepare the Seitan and Vegetables
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced onions and green bell pepper. Sauté until the onions are translucent and the peppers are tender.
- If using, add the sliced mushrooms and cook for another 5 minutes.
- In a separate bowl, mix the seitan with soy sauce, Worcestershire sauce, black pepper, and garlic powder. Once the veggies are done, add the seitan mixture to the skillet and cook until heated through.
Step 3: Cook the Seitan and Assemble
- Stir the seitan into the onion and pepper mix to combine.
- Toast the hoagie rolls with a little vegan butter or olive oil if desired.
- To assemble, fill each roll with the seitan and vegetable mix, and top with the vegan cheese sauce.
How to Serve Vegan Philly Cheesesteak
Serve your Vegan Philly Cheesesteaks hot right out of the skillet. They pair well with a side of fries, potato chips, or a fresh salad. You can also add some extra toppings like jalapeños or avocado for additional flavor.
How to Store Vegan Philly Cheesesteak
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving again.
Tips to Make Vegan Philly Cheesesteak
- Soaking the cashews makes the cheese sauce creamier, so don’t skip that step.
- Adjust the spices to your taste; you can add more garlic or smoked paprika for a stronger flavor.
- If you want a gluten-free option, use gluten-free seitan or switch it for another plant-based protein like tempeh.
Variation
You can customize this Vegan Philly Cheesesteak by adding different vegetables like spinach or zucchini. For a spicy version, add hot sauce or sliced jalapeños to the mix.
FAQs
Can I use tofu instead of seitan?
Yes, you can use tofu instead of seitan for a different texture and flavor. Just remember to press it to remove extra moisture before cooking.
What can I serve with Vegan Philly Cheesesteaks?
They go well with fries, a side salad, or sweet potato wedges.
Can I freeze the filling?
Yes, you can freeze the seitan and vegetable filling. Just make sure it’s stored in an airtight container and it should be good for about 2 months. Reheat when you’re ready to use it again.