They are probably one of the worst, processed crappy foods you can eat, but when I ate meat, I did enjoy a cheesesteak every now and then. It’s the combination of all of the flavors and the melty cheese that I loved so much..oh and the warm toasted bread. This re-created vegan portobello cheesesteak version hit the spot on a cold snowy day. My husband, who does eat meat, gave it the thumbs up!
I adapted this recipe from FoRealsLife.com
Ingredients (this made two large sandwiches for my husband and I)
*Use organic ingredients whenever possible
- 4 portobello mushroom caps
- 1 red bell pepper
- 3 cups baby spinach
- 1/2 of a vidalia onion or 3 shallots (that’s the kind of onion I personally prefer but I had to use shallots)
- 1 tablespoon low sodium soy sauce
- 1/2 tsp liquid smoke
- 1/8 tsp black pepper
- 1 tsp oregano
- 1/4 teaspoon salt
- Daiya shreds in pepperjack or mozzarella (I used pepperjack for a little kick)
Slice mushrooms very thin. Heat them in a nonstick pan and stir them around for a few minutes, dry. After they brown a little and soften, add in the soy sauce and liquid smoke. Stir around for another minute or so then set mushrooms aside in a bowl. Preserve some of the liquid in the pan to add flavor to the rest of the ingredients.
Add the sliced onion and peppers to the pan. Stir in oregano and salt. Cook until soft. If they start to stick to the pan, add a tiny bit of water and stir. Once soft, transfer to a bowl. Reserve the liquid for the spinach.
Finally add the spinach to the pan and cook on low-med heat until spinach wilts down.
Slice bread open but not apart. Add a little vegan mayo to the top if you want and assemble onions, peppers, spinach and mushrooms on the bottom portion of the bread. Sprinkle with the Daiya shreds and place in the oven under the broiler (on low) for about 30 seconds just to melt the cheese. Don’t leave it in there for two long or else your bread will burn. Almost happened to me 🙂
We topped ours with ketchup. Add any other fixings you like and enjoy!
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