Vegan Philly Cheesesteak Recipe
These vegan Philly cheesesteak sandwiches are piled high with homemade seitan, sauteed onions, and melted vegan cheese. I love making these for a fun, informal dinner that allows my family to get their hands messy.
Servings: 4
Calories: 431kcal
Ingredients
For The Vegan "Beef" Seitan
- ½ cup Black Beans
- 2 + ⅓ cup Vegan Beef Broth
- 1 tbsp Soy Sauce
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tbsp Nutritional Yeast
- 1 tsp Smoked Paprika
- 1 tsp Vegan Smoked Bbq Seasoning
- ¼ tsp Salt
- 1 cup Vital Wheat Gluten
- black pepper optional, to taste
To Serve
- 1 Onion sliced
- 2 tbsp Olive oil
- 1 Green pepper sliced thin
- 1 tbsp Maple syrup
- 2 tbsp Soy sauce
- Sliced vegan cheese
- Whole wheat rolls
Instructions
- Preheat oven to 350 degrees F / 176 C.
- Prepare the seitan by placing the black beans, ⅓ cup beef broth, soy sauce, garlic and onion powders, nutritional yeast, paprika, bbq seasoning, salt (and pepper if using) into a high speed food processor or blender. Blitz until smooth.
- Add the vital wheat gluten and pulse to form a dough. Do not overwork the dough.
- Turn the dough out into a bowl and shape into a log.
- Place the dough log into a baking dish and cover with remaining 2 cups of beef broth. Cover with a lid or foil.
- Bake in the oven for 60 minutes, turning the seitan after 30 minutes and recovering to continue to cook.
- Once cooked, remove from the oven taking off the lid/foil and allow to cool in the broth for 20 minutes.
- After cooling, remove from the broth and cool completely in the fridge.
- Once cooled completely, slice thinly and set aside.
- Heat the oil in a large skillet over a high heat and sauté the onions and sliced green peppers until soft.
- Add the sliced seitan maple syrup and soy sauce. Gently stir through and reduce the heat to low.
- Top with the seitan sliced vegan cheese and cover the skillet with a lid.
- Continue to cook for a further 4 minutes on a low heat to allow the heat to melt the cheese.
- Once the cheese has melted, remove the lid and serve the cheesesteak in a fresh wholewheat roll.
Notes
- My #1 Secret Tip for this vegan Philly cheesesteak recipe is to make the seitan yourself. I understand that buying ready-made seitan is so much easier, but this seitan recipe is what makes the cheesesteak sandwiches come to life! Once you have made it yourself, I doubt that you will ever go back to store-bought.
- Do not overwork the dough: I work the dough only until it comes together. Remember, gluten can be overactivated with too much kneading, which leads to a rubbery texture.
- Use a sharp knife for slicing: It is essential for my seitan to be thinly sliced. I achieve this by using a sharp filleting knife.
- Toast your rolls: In my experience, toasted rolls hold their shape better and are less prone to sogginess once the filling is added.
- Brown the filling: I let the seitan and veggies sit in the pan for a minute before stirring. This allows it to brown nicely.
- Keep some steak sauce handy: I enjoy an additional drizzle of my homemade steak sauce to elevate the flavors.
Nutrition
Serving: 1cheesesteak sandwich | Calories: 431kcal | Carbohydrates: 44g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1948mg | Potassium: 356mg | Fiber: 6g | Sugar: 9g