Description
A hearty and flavorful vegan take on the classic Philly cheesesteak, featuring tender seitan, sautéed vegetables, and a creamy cashew-based cheese sauce, all piled high in a soft hoagie roll. This recipe is satisfying, easy to make, and a crowd-pleaser.
Ingredients
- 1 tablespoon olive oil, plus more for sautéing
- 1 medium yellow onion, thinly sliced
- 1 bell pepper (any color, green or red recommended), thinly sliced
- 8 ounces seitan, thinly sliced (store-bought or homemade)
- 2 cloves garlic, minced
- 1 teaspoon soy sauce or tamari (for gluten-free)
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 4 hoagie rolls or sub rolls
- For the Vegan Cheese Sauce:
- 1 cup raw cashews, soaked in hot water for at least 30 minutes (or overnight in cold water)
- 1/2 cup nutritional yeast
- 1/4 cup unsweetened plant-based milk (such as almond, soy, or oat)
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric (for color, optional)
- Salt to taste
- Water, as needed to reach desired consistency
Instructions
- 1. Prepare the Vegan Cheese Sauce: Drain the soaked cashews. In a blender, combine the drained cashews, nutritional yeast, plant-based milk, lemon juice, garlic powder, onion powder, turmeric (if using), and salt. Blend until completely smooth and creamy. If the sauce is too thick, add water a tablespoon at a time until it reaches your desired drizzling consistency. Set aside.
- 2. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced onion and bell pepper. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened and slightly caramelized. Remove the vegetables from the skillet and set aside.
- 3. Cook the Seitan: Add a little more olive oil to the same skillet if needed. Add the thinly sliced seitan to the hot skillet. Cook for about 3-4 minutes per side, until it’s browned and slightly crispy. Add the minced garlic, soy sauce or tamari, and smoked paprika to the skillet with the seitan. Stir well to coat the seitan and cook for another minute until fragrant. Season with salt and pepper to taste.
- 4. Combine and Assemble: Return the sautéed onions and peppers to the skillet with the seitan. Stir everything together to combine.
- 5. Prepare the Rolls: Slice the hoagie rolls lengthwise, but do not cut all the way through. Lightly toast the inside of the rolls in a toaster oven, under the broiler, or in a dry skillet if you prefer.
- 6. Fill the Rolls: Generously spoon the seitan and vegetable mixture into the prepared rolls.
- 7. Drizzle with Cheese Sauce: Drizzle the prepared vegan cheese sauce generously over the filling in each roll.
- 8. Serve Immediately: These vegan Philly cheesesteaks are best enjoyed hot, right after assembly.
Notes
Store leftover seitan and vegetable filling in an airtight container in the refrigerator for up to 3-4 days. Store leftover cheese sauce separately in an airtight container in the refrigerator for up to 5 days. It may thicken upon chilling. Reheat the seitan and vegetable mixture in a skillet over medium heat until warmed through, or in a microwave. For crisper seitan, pan-fry the reheated mixture for a few minutes. Gently warm the cheese sauce in a small saucepan over low heat or in the microwave, adding a splash of water or plant-based milk if it has become too thick. Reheat the bread separately (toasting is usually best) just before assembling to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: approx. 550-650 (will vary)
- Sugar: approx. 8-12g (will vary)
- Sodium: approx. 700-900mg (will vary, depending on soy sauce and added salt)
- Fat: approx. 25-35g (will vary)
- Carbohydrates: approx. 50-60g (will vary)
- Fiber: approx. 5-8g (will vary)
- Protein: approx. 25-35g (will vary)