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vegan seitan sandwiches in white enamel tray lined with paper with pot of ketchup on white cracked stone surface
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Philly Cheesesteak

This insane Philly Cheesesteak is vegan - yes, vegan! Made with tender seitan and creamy dairy-free nacho cheese sauce that makes a tonne of sandwiches with plenty of leftovers to keep you going, result!
Prep Time10 mins
Cook Time1 hr 5 mins
Course: Main Course, Snack
Cuisine: American
Keyword: comfort food, dairy-free, eggless, healthy, plant-based, sandwich, seitan, vegan, vegan foodporn, vegan meat, vegetarian
Servings: 12 people
Calories: 144kcal
Author: Reena Sharma

Ingredients

Seitan steak

  • 260 g vital wheat gluten
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • 1 tbsp onion powder
  • ½ tsp white pepper
  • 1 tbsp smoked paprika
  • 1 tbsp yeast extract
  • 1 tbsp soy sauce
  • 1 tsp liquid smoke
  • 2 tbsp miso paste red or white
  • 1 tbsp ground dried mushrooms
  • 190 ml water

Vegan Nacho Cheese Sauce

  • 1 large sweet potato cooked and diced
  • 2 tbsp rapeseed oil
  • 75 ml plant milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp miso paste
  • 1 tbsp corn starch
  • ½ tsp salt
  • 3 tbsp lemon juice

Instructions

  • Preheat oven to 210°C.
  • For the seitan steak, add water, liquid smoke, soy sauce, yeast extract and miso paste in a blender and blitz until smooth and well combined.
  • In a large bowl, add vital wheat gluten, mustard powder, garlic powder, onion powder, white pepper, smoked paprika and dried mushrooms and mix.
  • Pour in the wet ingredients from the blender and mix briefly until all ingredients are mixed well – try not to exceed 1 minute of mixing as the result will be more bready and chewy rather than succulent and meaty.
  • Roll into a large sausage, around 25cm long.
  • Wrap tightly in tin foil, concealing the ends by twisting tightly then folding under the log.
  • Place into a baking tray and cook in the oven for 1 hour.
  • In the mean time, prepare the cheese sauce by mixing together miso paste with milk, rapeseed oil, cornstarch and salt in a saucepan and heat until bubbling, stirring constantly and adding a little water if necessary to avoid sticking. Continue for around 2-3 minutes after bubbling on a low heat.
  • Place into a blender along with cooked sweet potato, garlic powder, onion powder, smoked paprika and lemon juice and blitz until smooth and creamy. Leave aside.
  • Once seitan is cooked, remove foil then allow to rest for 5-10 minutes before slicing thinly.
  • Fry sliced seitan lightly in a frying pan with a dash of oil for 2-3 minutes.
  • Stuff generously into hoagie buns (or sliced baguette if buns are not available) along with fried onions and drizzle with the nacho cheese sauce and a hint of tabasco for a kick.

Notes

• Coconut sugar can be replaced with brown sugar.
• Liquid smoked can be replaced with additional smoked paprika.
• Nutritional yeast flakes can be used instead of yeast extract.
• Soybean paste can be subbed for miso paste.
• Red or white miso paste can be used.
• For the filling, fry some onions along with the sliced seitan and top with hot sauce.

Nutrition

Calories: 144kcal | Carbohydrates: 11g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 365mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3069IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg