Best Vegan Mushroom Cheesesteak Sandwich Recipe By Tasty Recipes

VEGETARIAN MUSHROOM CHEESESTEAK WITH CARAMELIZED ONIONS

Vegetarian Mushroom Cheesesteak with Caramelized Onions image

This vegetarian Philly cheesesteak is full of sauteed mushrooms and peppers and topped with sweet caramelized onions on a sub roll.

Provided by Cassidy Reeser, MS, RD

Time 1h

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil (divided)
2 large onions (white, yellow, and red all work; 3 small onions)
1/2 teaspoon salt
16 ounces baby bella or white mushrooms (thickly sliced)
1 red bell pepper, sliced (sliced)
1 green bell pepper (sliced)
1 tablespoon soy sauce
1 tablespoon all-purpose flour
1 teaspoon dry oregano
4 6" sub rolls
4 slices provolone cheese

Steps:

To make the caramelized onions: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Saute the sliced onions for 6-8 minutes, until lightly browned. Sprinkle with 1/2 teaspoon salt and lower the heat to medium-low. Stir the onions only every 9-10 minutes. They're ready when golden brown and sweet, which can take up to an hour.
In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and peppers and saute until the mushrooms release most of their juices, about 7-8 minutes.
Sprinkle mushrooms with soy sauce and oregano. To thicken the mushrooms and their juices, sprinkle with 1 tablespoon of flour, stirring to brown.
Melt the provolone cheese by placing each slice over a section of mushrooms and peppers. Cover the pan with a lid to melt.
Scoop the melted cheese and mushrooms onto a toasted sub roll. Top with caramelized onions and enjoy!

Nutrition Facts : ServingSize 1 mushroom cheesesteak, Calories 414 kcal, Carbohydrate 49 g, Protein 18 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 1090 mg, Fiber 4 g, Sugar 11 g

THE BEST VEGAN CHEESESTEAKS

The Best Vegan Cheesesteaks image

The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home using mushrooms.

Provided by Joy Manning

Time 35m

Yield Makes 2

Number Of Ingredients 7

Ingredients

3 Tbsp. canola oil, divided
1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
¼ tsp. freshly ground black pepper
1 cup chopped onion
6 Tbsp. Vegan Beer-Cheese Sauce
2 6" soft hoagie rolls, warmed but not toasted, split

Steps:

Heat a large cast-iron or other heavy skillet over high heat, then add 2 Tbsp. canola oil. Add 1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring occasionally, until mushrooms are browned and any liquid has evaporated, about 7 minutes.
Lower heat to medium-high and add 1 cup chopped onion and remaining 1 Tbsp. canola oil. Cook, stirring often, until onions are browned, about 5 minutes. Stir about 2 Tbsp. sauce into mushroom-onion mixture.
Coat two 6" soft hoagie rolls, warmed but not toasted, split on cut sides with remaining sauce. Divide mushroom-onion mixture between hoagie rolls and serve immediately.

VEGAN MUSHROOM "CHEESESTEAK" SANDWICH RECIPE BY TASTY

Vegan Mushroom

Here's what you need: olive oil, medium yellow onion, garlic, green pepper, vegan butter, oyster mushroom, paprika, onion powder, garlic powder, black pepper, salt, soy sauce, vegan worcestershire, carrot, vegetable broth, lemon juice, nutritional yeast, tomato paste, large potato, large hoagie rolls, fresh parsley

Provided by Gwenaelle Le Cochennec

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 21

Ingredients

5 tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
1 clove garlic, minced
1 green pepper, sliced into long strips
2 teaspoons vegan butter
10 oz oyster mushroom
¼ teaspoon paprika
1 ¼ teaspoons onion powder, divided
1 ¼ teaspoons garlic powder, divided
1 teaspoon black pepper, divided
1 teaspoon salt, divided
1 tablespoon soy sauce
1 tablespoon vegan worcestershire
1 carrot, cooked, peeled, and cut into large chunks
1 cup vegetable broth, or more depending on consistency wanted
½ tablespoon lemon juice
¼ cup nutritional yeast
½ teaspoon tomato paste
1 large potato, cooked, peeled, and cut into large chunks
2 large hoagie rolls
fresh parsley, for garnish, optional

Steps:

In a large pan, heat 2 tablespoons of olive oil over medium heat.
Add the onion and sauté for about 3 minutes until translucent.
Add the garlic and cook for about 2 minutes, until fragrant.
Add the green pepper. Stir and sauté for about 5 minutes until tender.
Transfer the sautéed vegetables to a bowl and set aside.
Melt the vegan butter in the pan.
Add the mushrooms and stir to coat in the butter.
Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir well. Sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.
Add the green pepper, onion, and garlic mixture back to the pan and stir.
Add the soy sauce and Worcestershire sauce. Stir well. Continue to sauté for about 7 minutes until the liquid has thickened.
In the meantime, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, the lemon juice, nutritional yeast, remaining teaspoon of onion powder, remaining teaspoon of garlic powder, the tomato paste, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a food processor. Blend until it forms a smooth and homogenous sauce.
Add the potato and blend until homogenous.
Fill the hoagies with the mushroom mixture.
Top the mushroom mixture with the vegan "cheese", and parsley. Serve immediately.
Enjoy!