Vegan Philly Cheesesteak

5 from 2 votes

This Vegan Philly Cheesesteak features layers of my chewy beef seitan, grilled onions, and my delicious cashew cheese sauce all on a whole wheat hoagie roll. You won’t miss the meat with this hearty, flavorful sandwich.

Prep Time20

Cook Time15

Total Time35

Course: Lunch, Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Lunch, meat substitute, Oil Free, Philly Cheesesteak, Sandwiches, Vegan, vegan sandwich, Vegetarian

Servings:

Calories: 320.1kcal

Author: Teresa Sklenicka

Ingredients

1 recipe Vegan Beef Seitan
1 onion diced
1 recipe Cashew Cheese Sauce
6 Whole Wheat Hoagie Rolls

For the Cheese Sauce

1 cup raw cashews
½ to ¾ cup water
2 tablespoons lemon juice
1 clove garlic
⅓ cup nutritional yeast
½ teaspoon hot sauce
rounded ½ teaspoon chili powder
½ teaspoon turmeric
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon onion powder

Instructions

To Make the Cheese Sauce

If you don't have a high speed blender like a Vitamix, soak the cashews overnight. Then rinse and drain them.
Add all the cheese sauce ingredients to a blender and blend until smooth. Start with ½ cup of water and add more until you reach your desired consistency.

To Make the Sandwiches

Dice the onion and add it to a preheated non-stick skillet. Saute over medium heat until the onion is soft and starts to caramelize. Add a small amount of water or broth when the onion starts sticking to the pan.
While the onion is cooking, slice the seitan as thinly as you can.
Once the onion is beginning to caramelize, add the seitan to the pan and heat it. Add a little water or broth if it begins to get to dry and stick to the pan.
Slice the sandwich rolls to open them almost all the way through but keep the halves connected.
Transfer some of the seitan and onion mixture into each sandwich roll. Then drizzle the cheese sauce over them.

Nutrition