Vegan Philly Cheesesteak

• Course Lunch
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Cheesesteak
• 2 tbs olive oil
• 1 medium onion sliced
• 1 Green Pepper sliced
• 500 g of your favourite Plant Based ‘Beef’ ideally strips
• Vegan Cheese Sauce
• 250ml/1 cup Non-Dairy Milk
• 1 tbsp cornflour
• 2 tbsp tapioca starch
• 4 tbsp Nutritional Yeast
• 1/2 tsp Mustard Powder
• 1/2 tsp turmeric (for colour)
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 tbsp white miso
• 2 tbsp plant based butter, optional but adds extra creaminess
• To Serve
• BFree Demi Baguette (baked as directed)
• 1 tbsp plant based butter

Instructions

1. Add all the ingredients (except the miso & vegan butter) to a saucepan. Stir until everything is evenly combined. Place the pan over low heat. Cook while stirring until the sauce starts to thicken and become smooth.
2. Turn off the heat and add the miso and plant based butter, stir until melted through and place to the side while you finish the rest.

1. Heat the oil at medium heat in a skillet. Add the onions and then bell peppers. Cook until they start to soften. Then add your plant based beef and continue to cook. Leave it undisturbed so a ‘crust’ forms (the best part of a cheesesteak!)
2. Heat a pan over medium heat. Slice the BFree Baguettes in half at the sides but not completely through.
3. Add the vegan butter to the heated pan and then the baguettes, cut side down and toast until browned.
4. Take one roll and spread with some of the vegan cheese sauce. Fill with half the cheesesteak mix then top with more cheese sauce. Repeat with the second roll and serve immediately.