Vegan Philly Cheesesteak Sandwiches
You’d be surprised how easy it is to recreate a classic Philly Cheesesteak with all-vegan ingredients. In this recipe, we create our own seitan and cheesy sauce that harmonize so well you’d want to see them get married.
Servings 2 servings
Calories 668kcal
Ingredients
Ingredients for the seitan
- 1/2 tablespoon canola oil
- 1/2 large white onion chopped
- 1 garlic clove chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/4 cup cooked chickpeas
- 1 tablespoon tomato paste
- 1/8 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 1/4 cup sparkling water
- 3/4 cup vital wheat gluten
Ingredients for the cheesy sauce
- 2 tablespoons coconut oil or vegan butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon turmeric powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon paprika powder
- 1/3 cup nutritional yeast
- 1/2 cup water
Additional Ingredients
- 1 white onion peeled, halved and sliced
- 1/4 green bell pepper cut into strips
- 1/4 red bell pepper cut into strips
- 2 sandwich buns
Instructions
- In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the cumin and fennel seeds. Let it cook further until the spices are toasted.
- In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, salt, thyme, smoked paprika, soy sauce, and sparkling water. Pulse until it’s saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
- Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring to high heat.
- Divide the seitan into 8 equal chunks. Add the seitan chunks into the steaming basket and let them steam for about 40 minutes, flipping them after 20 minutes.
- In the meanwhile, you can prepare the homemade cheesy sauce: Heat the coconut oil or butter in a small pot over low heat. Add the salt, turmeric powder, curry powder, and paprika powder. Add in the flour and whisk. Add nutritional yeast, whisk again until clumpy. Add the water and whisk on low heat for 1-2 minutes until it gets gooey. Set aside. If it gets too thick later on you can add a little bit more water and whisk again.
- Let the seitan cool off a bit before slicing it into thin strips.
- Bring a large pan with olive oil to high heat, toss in the white onion and let it cook until translucent. Then add the bell pepper and seitan strips and let it pan-fry for 3-4 minutes until the seitan is crispy on the edges and the bell pepper is softened. Add more salt to taste.
- Fill the sandwiches with crispy seitan and add the cheese sauce on top. Enjoy!
Nutrition
Calories: 668kcal | Carbohydrates: 70g | Protein: 49g | Fat: 22g | Saturated Fat: 13g | Sodium: 1695mg | Potassium: 583mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1010IU | Vitamin C: 40.1mg | Calcium: 150mg | Iron: 7mg