Description
A delicious and hearty Vegan Philly Cheesesteak recipe featuring tender seitan, sautéed onions, bell peppers, mushrooms, and melted vegan provolone cheese all loaded into toasted rolls. Perfect for a satisfying plant-based sandwich experience that’s quick to prepare and packed with flavor.
Ingredients
Seitan and Marinade
- 1 Batch ZardyPlants Beef Seitan (see note 1 for substitutions)
- ¼ Cup Reduced Sodium Soy Sauce (see note 2)
Vegetables
- 2 Medium White Onions, sliced in ¼-inch thick half moons
- 2 Green Bell Peppers (optional)
- 16 Ounces White Button Mushrooms (optional)
Cheese
- 1 Batch 6-minute ZardyPlants Vegan Provolone (see note 3)
Bread and Finishing
- Vegan bread rolls (sub rolls or hoagie rolls)
- Vegan butter (for toasting bread)
Instructions
- Tip on timing: If making the Instant Pot seitan, begin cooking the veggies and vegan cheese while the pressure releases naturally or during the last 10 minutes if steaming on stovetop.
- Start the onions: Cook onions in a large pan or skillet over medium-high heat without oil, adding a splash of water to deglaze if sticking. Alternatively, start with a splash of olive or vegetable oil if preferred.
- Add peppers and mushrooms: Once onions are translucent, add green bell peppers and mushrooms if using. Cook for about 10 minutes, reduce heat to medium, and add 2 tablespoons of reduced sodium soy sauce during cooking. No extra liquid needed as mushrooms release moisture.
- Rest the seitan: After seitan is cooked, rest it for 10 minutes to enhance juiciness and flavor.
- Finish the veggies: Continue cooking the vegetable mixture on medium-low heat until desired tenderness is reached, then remove from heat.
- Cook the vegan cheese: If making homemade vegan provolone, blend ingredients and cook in a small pot for a few minutes to achieve a stretchy texture. Alternatively, add store-bought vegan cheese slices or shreds to the pan with veggies to melt.
- Toast the bread: Heat a grill pan or large skillet over medium heat with a bit of vegan butter. Grill the cut sides of the bread until golden brown and toasted.
- Carve the seitan: Slice rested seitan into ¼-inch thick slices, then cut those slices in half lengthwise.
- Flavor the seitan pieces: Toss the seitan slices in the pan with the veggies over medium heat, adding the remaining 2 tablespoons of reduced sodium soy sauce or liquid aminos.
- Assemble the sandwiches: Spoon a couple scoops of the seitan and sautéed veggies onto each toasted roll, add a generous portion of melted vegan provolone cheese or store-bought slices, then add more seitan and veggies. Close the sandwich as best as possible, and enjoy!
- Note on leftovers: Prepare only as many sandwiches as you will eat to keep bread fresh. Refrigerate leftover seitan and veggies separately from cheese in airtight containers for up to 5 days. Freeze leftover seitan up to 3 months for best quality.
Notes
- If you don't have Instant Pot seitan, you can substitute with store-bought vegan beef-style seitan slices for similar flavor and texture.
- Use reduced sodium soy sauce to keep salt levels moderate and enhance umami.
- For a quick vegan provolone, omit onion powder and increase garlic powder for stronger cheese flavor.
- You can omit peppers and mushrooms if preferred or adjust quantities according to taste.
- Cooking without oil is encouraged, but adding a little oil is acceptable for flavor and texture.
- Store leftovers separately to maintain freshness and texture.
