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Food Monster - Recipes

Philly Tofu Cheesesteak With Portobello Mushrooms [Vegan]

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Who says you have to go to Philadelphia to enjoy a Philly cheesesteak? This vegan version of the popular Northeast fast food is amazing. Tofu is seared in liquid smoke and vegan Worcestershire sauce until savory and then stuffed into a sub roll with sautéed bell peppers, onions, and Portobello mushrooms. Then, it's topped with melty vegan cheese, wrapped in foil, and baked until piping hot and delicious.

Philly Tofu Cheesesteak With Portobello Mushrooms [Vegan]

Serves

2

Ingredients

  • 1 14-ounce package extra firm tofu sliced in the rectangles, about 8 pieces
  • 1 medium green bell pepper, sliced into strips
  • 1 medium onion, sliced into rings
  • 6 ounces Portobello mushrooms, sliced
  • 1 1/2 teaspoons liquid smoke
  • 2 tablespoons olive oil
  • 1 teaspoon steak seasoning
  • 1 teaspoon red pepper
  • 2 tablespoons vegan Worcestershire sauce
  • 1 block vegan cheese, shredded or homemade vegan cheese
  • Salt and pepper, to taste
  • 2 sub rolls, sliced in half, but not all the way through

Preparation

  1. Preheat oven to 375°F. Place the two sliced sub rolls on aluminum foil. Set aside.
  2. In a large skillet, sauté onions, and green bell peppers with liquid smoke, coconut oil, steak seasoning, red pepper, and vegan Worcestershire for 7-10 minutes, then add in the mushrooms, and cook until softened, about 3 minutes. Place in a bowl and set aside. In the same skillet, increase the heat, throw in the tofu rectangles (adding more olive oil if needed), and cook for 7-10 minutes. Flip mid-way to get a good sear. Add the onions and peppers back into the skillet and toss together, seasoning with salt and pepper, to taste.
  3. Add the shredded cheese to a large pot with almond milk. Cook for 7-10 minutes, occasionally stirring until melted and fully combined. Or, make your homemade vegan cheese.
  4. To assemble the tofu cheesesteaks, open one sub roll and add  half of the tofu vegetable filling then top with half the vegan cheese. Repeat for the second sub roll. Tightly wrap each sub in aluminum foil then bake for 10 minutes. Remove from oven and serve hot.

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AUTHOR & RECIPE DETAILS


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Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com


 

 

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34 comments on “Philly Tofu Cheesesteak With Portobello Mushrooms [Vegan]”

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maraha
1 Years Ago

How much Almond milk should be added to the cheese?


Reply
Kerry Begin
1 Years Ago

What wizardry is this ! Dam you vegan fools have you self respect? Why must your mimic red meat all the fucking time!!? Eat a cheeseburger already! You will thank me for it later. Right before you slit your wrists and cry for your wretched soul.


Reply
Debie Bechtold
20 Aug 2016

What a jerk- why are u even in the site

Amy Beth
1 Years Ago

Jennifer Terrana oh my!


Reply
Amy Beth
1 Years Ago

Jennifer Terrana oh my!


Reply
Luiz R Silva
1 Years Ago

Paula Gavazzi


Reply
Luiz R Silva
1 Years Ago

Paula Gavazzi


Reply
Conde Árboles
1 Years Ago

F M Rodríguez Berríos


Reply
Charli Elise
1 Years Ago

Joel Seccombe good god. Yes.


Reply
Madeleinãlaska Black
1 Years Ago

Brendon Kahi


Reply
Jean Noel
1 Years Ago

Yum Kelsey Skinner


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