Monday, July 8, 2013

Recipe: Philly Vegan Seitan Cheesesteak

Two years ago, I posted a recipe for a genuine Philly-style vegan hoagie. Since then, a few people have suggested a follow-up recipe for a genuine Philly-style vegan cheesesteak. I don't normally post recipes, but since I worked for a time at Lee's Hoagie House (and many omnivorous visitors to our vegan home have said how good these are), I feel qualified to suggest a really tasty version.

Though vegan, this is not, in any sense of the word, a health food. We make them once a month, if that! But we really, really look forward to them.

  • 1  container prepared seitan, finely diced (we recommend Michael's)
  • 2  12-inch sandwich rolls (we recommend Wawa classic)
  • 1  medium chopped organic onion (fresh or frozen)
  • 1  large chopped organic bell pepper (fresh or frozen)
  • 1  Tablespoon olive oil
  • 1/2 cup Daiya mozzerella or cheddar-style shreds
  • 1 Tablespoon Bragg liquid aminos
  • Himalayan sea salt, to taste
  • Fresh ground black pepper, to taste
  • Organic ketchup (optional, to taste)

Flash-fry chopped pepper and onion over medium heat in 1/2 Tablespoon of olive oil in large skillet for 3-4 minutes, adding salt and pepper while stirring, until heated through but not yet soggy. Pour into bowl and set aside.

Using same skillet, add remaining 1/2 Tablespoon of oil, diced seitan, and additional salt and pepper to taste. Turn continuously over medium heat for 3-5 minutes until browned, adding Bragg liquid aminos just before seitan is finished. After turning off heat, stir in cooked peppers and onions and Daiya shreds. Continue to stir heated mixture together until shreds have fully melted (2-3 minutes).

Serving suggestions

Either you grew up eating these sandwiches with ketchup, or you didn't. If you did, I recommend coating the inside of the roll before adding the finished filling to it. This sandwich goes great with your favorite oven-baked-hand-cut-fries-tossed-in-olive-oil recipe.