Gluten Free Vegan Cheesesteak
Credited to: Bfree
Kcal:
Difficulty: More of a challenge
Serves 2
5 mins prep
20 mins cooking time
Ingredients
For the Cheesesteak:
- 2tbsp olive oil (or 30ml)
- 1 medium onion, sliced
- 1 green pepper, sliced
- 500g (or 16oz) of your favorite plant-based ‘Beef’, ideally strips.
Vegan Cheese Sauce:
- 250ml/1 cup non-dairy milk
- 1tbsp (½oz) cornflour
- 2tbsp (1oz) tapioca starch
- 4tbsp (2oz) nutritional yeast*
- 1/2tsp mustard powder
- 1/2tsp turmeric (for color)
- 1tsp garlic powder
- 1tsp paprika
- 1tbsp (½ oz) white miso*
- 2tbsp (1oz) plant-based butter, optional but adds extra creaminess.
To Serve:
- BFree Demi Baguette (baked as directed)
- 1tbsp (1oz) plant-based butter.
Notes: *Check Coeliac UK's Food and Drink Information for suitable products
Method
Vegan Cheese Sauce:
- Add all the ingredients (except the miso & vegan butter) to a saucepan.
- Stir until everything is evenly combined
- Place the pan over low heat and cook while stirring until the sauce starts to thicken and become smooth
- 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.
Prepare the Cheesesteak:
- Heat the oil at a medium heat in a skillet and add the onions then bell peppers
- Cook until they start to soften, then add your plant-based beef
- Continue to cook and leave it undisturbed so a ‘crust’ forms (the best part of a cheesesteak!)
To Assemble:
- Heat a pan over medium heat
- Slice the baguette in half at the sides but not completely through
- Add the vegan butter to the heated pan and then the baguettes, cut side down, and toast until browned
- 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.