- Prep-time: / Ready In:
- Makes 4 sandwiches
- Serving size: 1 sandwich
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Inspired by Philadelphia's most famous exports, these homemade vegan cheesesteak sandwiches are seriously crave-worthy and come together in just 30 minutes. The meaty texture and umami-rich flavor of portobello mushrooms pair well with caramelized cooked onions, bell peppers, and crispy whole grain French bread. You’ll want to bookmark this “cheese” sauce; while it tastes rich, it’s made with chickpeas and doesn’t have a lick of cholesterol in it. Turmeric provides the yellow hue, and nutritional yeast, mustard powder, and onion powder do a remarkable job of mimicking the flavor of cheese. To round these scrumptious sammies out into a full meal, add a garden salad.
Tips
Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you'll add approximately 30 calories, 3 g total fat, and 1 g saturated fat per serving.
For more inspiration, check out these tasty ideas:
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Ingredients
- 1 tablespoon extra-virgin olive oil (optional, learn more)
- 8 oz. fresh portobello mushrooms, sliced
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- ½ teaspoon chopped fresh thyme
- ½ teaspoon smoked paprika
- 2 to 4 tablespoons low-sodium vegetable broth
- 1 cup canned no-salt-added chickpeas, undrained
- ⅓ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon dry mustard
- ½ teaspoon onion powder
- ¼ teaspoon ground turmeric
- ⅛ teaspoon cayenne pepper
- ½ to ¾ cup unsweetened, unflavored plant-based milk
- 1 12-oz. loaf whole wheat French bread, sliced horizontally and toasted
Instructions
- For oil-free: In an extra-large skillet, combine the mushrooms, onion, bell peppers, thyme, and paprika; cook over medium 5 to 8 minutes or until tender, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. (If using oil: In an extra-large skillet heat oil, then add the mushrooms, onion, bell peppers, thyme, and paprika. Cook over medium 5 to 8 minutes or until tender, stirring occasionally. If needed, add broth, 1 to 2 tablespoons at a time, to prevent sticking.)
- Meanwhile, for “cheese” sauce, in a food processor combine the next seven ingredients (through cayenne pepper). Process until smooth, gradually adding ½ cup of the plant milk. Pour into a small saucepan and cook over medium 5 minutes or until hot and slightly thickened, adding enough of the remaining plant milk to reach desired consistency.
- Spoon mushroom mixture over French bread and drizzle with “cheese” sauce.
Per serving (1 sandwich): 339 calories, 63 g carbohydrates, 16 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 391 mg sodium, 10 g fiber, 5 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(4 from 2 votes)Made it last night for my Valentine and she LOVED it as did I! My "cheese" came out more like hummus, but the taste was great, so I spread it on the bread and then topped it with the main ingredients. So flavorful and satisfying, will make again!
First off all, I love the FOK recipes and have a few on rotation in my kitchen. This is a very clever idea for a recipe. However, I made it and it just wasn’t good. I doubled the recipe, could this be it?