VEGETARIAN PHILLY CHEESESTEAK

Ingredients

  • 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.

Instructions

  • 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.

  • Serve warm.

Gary Grant