Vegan Philly Cheesesteak

schoolnightvegan.com

merav

כריך עם טופו ורוטב גבינתי

subheading: For the Tofu Steak:

280 g extra firm tofu (drained)

100 ml boiling water

1 x vegan stock cube (I use Oxo vegan beef flavour)

2 tablespoon dark soy sauce

1 tablespoon dark brown sugar

2 teaspoon marmite (aka yeast extract)

1 tablespoon nutritional yeast

1 clove garlic (finely minced)

1 teaspoon mustard powder (or English mustard)

2 tablespoon vegetable oil

1 tablespoon vegan Worcestershire sauce (I use Henderson's Relish)

1 teaspoon ground black pepper

1 teaspoon flaky sea salt

subheading: For the Veggies:

1 tablespoon vegetable oil

1 large onion (peeled and roughly chopped)

2 cloves garlic (peeled and finely minced)

200 g chestnut mushrooms (roughly chopped)

1 green pepper (aka bell pepper, de-stemmed, de-seeded and roughly chopped)

½ teaspoon sugar

pinch flaky sea salt

½ teaspoon ground black pepper

subheading: For the Vegan Cheese Sauce:

120 ml soy milk (or any plant milk, unflavoured and unsweetened)

1 tablespoon tapioca starch

1 tablespoon white miso paste

2 tablespoon nutritional yeast

1 tablespoon white wine vinegar

pinch ground turmeric

pinch paprika

½ teaspoon garlic powder

½ teaspoon onion salt

1 tablespoon vegan butter (chopped into cubes)

2 tablespoon water

50 g vegan cheese (optional - shredded, make sure it's a melting variety with a strong flavour)

subheading: For the Sandwiches:

2 hoagie rolls (or small soft baguettes)

2 tablespoon vegan butter (at room temperature)

Directions at schoolnightvegan.com

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