Vegan Philly Cheese Steak Sandwich
Now, why would a vegan, ever care to create a veganized version of a Philly cheese steak sandwich? Even though I have had my fair share of food containing animal parts and by-products while growing up in France, I must confess that I have never tasted a steak sandwich during my carnivorous years in the US. For some reason, it didn’t appeal to me! But yesterday, my girl friend suggested I made one for lunch using some Tofurky deli slices she had bought. I thought why not? I did a little research online since I was a neophyte in the art of steak sandwich! But how complicated could it be?
Turns out, it is fairly simple and doesn’t require a lot
ingredients. So I was able to whip out a really delicious, low fat
counterfit thereof! That was pretty cool! I didn’t have French
rolls on hand, so I decided to go for an open sandwich. It is less
bread that way. We were good to go!
INGREDIENTS for 2 people:
4 slices of good French bread (toasted or not)
1/2 package of tofurkey roastbeef style
1-2 medium white or yellow onions sliced
1 Tbl balsamic vinegar
1 Tbl soy sauce
4-7 peperoncinis per person
1/2 red pepper (if you digest them)
1/3 cup Daiya cheese Pepperjack Style shreds*
PUTTING IT TOGETHER:
- Start slicing the onion.
- Put a little vegetable oil in a frying pan and cook the onions over medium heat.
- Sprinkle some balsamic vinegar and mix with the onion, then add the soy sauce. Cover and mix from time to time. Add a little water if needed until the onions are translucent.
- Open the Tofurky package and separate the slices. Slice in strips.
- If you can digest bell peppers, take a half red or green pepper, remove the stem, the seeds and slice in thin strips.
- We used pickled pepperoncini instead and it worked out even better because they were pickled and didn’t need much cooking.
- Mix the peppers or pepperoncini to the onion mixture. Cook the peppers for a few minutes or until they are more tender.
- Toast the bread if you would like, not if you are using French rolls.
- In the frying pan, create 4 separate portions and sprinkle some of the daiya pepperjack shreds and cover to melt in.
- Place the bread on plates and quickly serve the steak mixture being careful to keep the melted cheese on top. It may require a spatula and a spoon to transfer successfully.
*if you can’t find daiya pepperjack style shreds, don’t worry, if you only have regular daiya cheese, just add some sea salt, black pepper, paprika and a touch of chili powder.
Bon appétit !
By the way, this sandwich is cholesterol free (only animal products and by-products contain cholesterol), low fat (just the oil for stir-frying the onions and what’s in the cheese on top!) I used no mayonnaise or dressing for the bread because it doesn’t need it! You actually could lose weight on this! Un-believable!
So enjoy and indulge because there is nothing to be guilty about!
You saved a cow, made a great sandwich in the process, discovered a delicious new lunch dish… Life is sweet!
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