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Easy Vegan Philly Cheesesteak

A deeply savory mushroom and walnut "steak" filling with sautéed peppers, onions, and a glossy dairy-free cheese sauce, piled onto a toasted hoagie roll.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Mushroom-Walnut Filling
  • 12 oz cremini mushrooms
  • 1 cup raw walnuts
  • 2 tbsp soy sauce or tamari
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
Peppers and Onions
  • 1 large green bell pepper sliced thin
  • 1 yellow onion sliced thin
  • 1 tbsp olive oil
  • Salt and pepper to taste
Assembly
  • 4 hoagie rolls split and toasted
  • 1 batch Vegan Nacho Cheese Sauce warmed

Method
 

  1. Pulse mushrooms and walnuts in a food processor until coarsely ground.
  2. Sear the mixture in a hot, well-oiled skillet without stirring for the first 2 to 3 minutes, then cook 8 to 10 minutes total until browned. Stir in soy sauce and seasonings.
  3. Separately, sauté sliced peppers and onions until softened and lightly browned, about 8 to 10 minutes.
  4. Warm the vegan cheese sauce.
  5. Toast the hoagie rolls.
  6. Assemble with filling, peppers and onions, and a generous drizzle of warm cheese sauce.

Notes

  • Let the mushroom-walnut mixture sear undisturbed for real browning instead of stirring constantly.
  • Toast the rolls to prevent a soggy sandwich.
  • The filling freezes well for up to 2 months.