Wednesday, May 2, 2012

Vegan Philly Cheesesteaks

First a quick shout out to @daiyacheese --Thank you for the wedges and the slices, they are pure Heaven!

Okay,  vegan Philly Cheesesteaks.... You're welcome :-) 

I'm on this tempeh kick.. I just recently had the tempeh bacon and pretty much fell in love with the TLT (or vegan BLT) so I bought a frozen slab of tempeh and was feeling really creative tonight. This is how this cheesesteak came to be. 

When I was going to school in Kentucky (before I became vegan) there was this restaurant that was across the street from my dorm called Penn Station.  They made amazing cheesesteaks.  Like WHOA.  They truly mastered that sandwich.  The meat was so thinly sliced, the mushrooms (an extra I loved) perfectly sauteed, the onions still a little crunchy, cheese evenly melted, and to top it all off, they added a secret spice mix that enhanced every piece of the sub.  If anyone out there happens to know what this spice mix is, please, I'm begging you, share the wealth! :-)



Here's what I did:

8 oz of tempeh, divided into 2 portions
2 cups of vegan beef broth

1/2 medium onion, sliced
4 baby portabello mushrooms, sliced
Earth Balance or Canola Oil
Daiya Provalone slices or melted daiya Jack wedge
2 hearty hoagie rolls, toasted
Condiments of your choosing

First, simmer the tempeh in the vegan beef broth for approximately 30 min. (This imparts a "beefy" flavor in the tempeh.)  Remove from the broth and slice thinly. SAVE THE BROTH!!!

In a large pan (or griddle would work great too), heat some Earth Balance or oil on medium high heat.  Add onion slices and mushrooms cooking until the mushrooms have almost cooked down and the onions are still tender.  

Adding a little more oil or Earth Balance and the tempeh and cook until the edges start to crisp up.  Put the veggies on top of the tempeh slices and top with daiya cheese slice**.  Add a little bit of the vegan beef broth to the pan and cover with a lid for 10 seconds, to create steam for the cheese to melt.

Transfer to a nice toasty hoagie roll with any other condiments you might like.  Ketchup or Vegenaise and Spicy Mustard are what I've tried.  
 
**If opting for the melted Jack daiya, hold off on this step.  Once you've transferred your tempeh and veggies to the roll, top with the melty goodness.  It's like getting a cheesesteak wid whiz.


OM NOM NOM!

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