VEGETARIAN PHILLY CHEESESTEAK
Two 6" Sub Rolls
FOR THE FILLING:
2 Tbl Vegetable Oil
1 Tbl vegan Margarine plus more for buttering the rolls
8 oz. of mixed Mushrooms sliced thick
1 medium Onion sliced thick
1 small Green Bell Pepper sliced thick
1/4 C Ground Crumbles
Salt & Pepper to taste
FOR THE PARMESAN FONDUTA:
1/2 C grated vegan Parmesan*
1 C Vegetable Broth plus more to thin if needed
UPDATE: Several people have asked me about vegan parmesan products. There are several brands available on the market. They include: Parma Rawmesan and Go Veggie. I use Go Veggie. All of these are available on Amazon.com if you are unable to locate them in your area.
In a medium saute pan, add 1 Tbl of Oil and 1 Tbl of Margarine. To this, add the sliced onions and peppers and saute over medium heat until golden and caramelized. Do not let them cook too quickly.
In a medium saute pan, add 1 Tbl of Oil and the sliced mushrooms. Season with salt and pepper and cook over medium high heat until tender. Do not over cook.
Add the ground crumbles and cook for 2-3 minutes more.
In a small sauce pan, add the vegetable broth and heat to boiling. Add the grated vegan parmesan and whisk until smooth.
Toast the roll and butter with a bit of margarine, if desired.
Top with the mushroom mixture, followed by the onion mixture and drizzle with the vegan parmesan fonduta.