If you are dying for a classic Philly cheese, try this recipe and you'll never need to dream of cheesesteaks again. The slow-baked mushrooms are topped with an incredible, melty, plant-based cheese and finished off with tender red peppers and garlicky greens. This is on killer sandwich.
Classic Philly Roast Sandwich With ‘Provolone’ and Rapini [Vegan]
For the 'Provolone':
- 1 cup unsweetened plain soy milk or almond milk
- 1/4 cup drained (for 24 hours in a cheesecloth) vegan yogurt
- 2 teaspoons white or chickpea miso
- 1 teaspoon olive oil
- 1 teaspoon fresh lemon juice
- 1 garlic clove
- 1/4 cup raw cashews
- 3 tablespoons tapioca starch
- 1 teaspoon sea salt
- 1/2 teaspoon vegan lactic acid (if you have it)
For the Sandwich:
- 4 tablespoons olive oil, divided
- 1 tablespoon Dijon mustard
- 2 teaspoons nutritional yeast
- 6 medium Portobello mushrooms (or 4 Portobellos and 8 ounces creminis)
- 2 tablespoons Montreal seasoning mix
- 1 sprig fresh rosemary
- 5 sprigs fresh thyme
- 1 large red bell pepper
- 4 garlic cloves, chopped
- 1 large bunch rapini (or 1 bunch spinach and 1 bunch arugula)
- Salt and black pepper
- 4 kaiser or hoagie rolls
- 4 slices vegan "provolone"
To Make the 'Provolone':
- Blend all ingredients together in a high-speed blender until completely they're smooth, about 1 minute.
- Pour this into a small saucepan and cook, stirring it constantly over medium high heat.
- After a couple of minutes, the mixture will start to look like it’s curdling or separating. This is totally normal, reduce heat to medium and keep stirring so you don’t burn the cheese to the bottom of the pot.
- Keep cooking and stirring until it's really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches. Remove from heat and let cool.
For the Sandwiches:
- Preheat the oven to 375°F.
- Combine 2 tablespoons of oil, the mustard, and nutritional yeast in a small bowl. Mix them well and set them aside.
- Remove the stems and scrape the gills from the mushrooms. Place the mushrooms on a baking sheet, gill-side down, and cover them with the mustard mixture. Sprinkle the mushrooms with the spice mixture. Remove the leaves from the rosemary and thyme and add the leaves to the mushrooms.
- Cover the pan with parchment paper and then tightly cover it with aluminum foil. Bake this for 45 minutes.
- Chop the peppers into 1/2-inch thick slices. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and then add the peppers. Cook, stirring them only after the peppers have begun to char.
- Season them with salt and pepper and cook until they're crisp-tender. Set them aside.
- Heat the remaining tablespoon of oil over medium heat in the skillet and add the garlic. Cook it until it's golden, stirring often.
- Add the greens and stir them well using tongs. Season them with salt and pepper. Cook them until tender, but still bright green. Set them aside.
- When the mushrooms are ready, remove them from the pan and cut them into thin slices.
- Split and toast the rolls.
- Divide the mushrooms amongst the rolls, add the cheese, and broil them until the cheese is melted and browning. Top them with the rapini and peppers and serve them hot.