All-righty then. Here is the Vegan Philly Cheesesteak recipe, those of you - you know who you are ;) - have been asking for. This is the basic version, just steak and whiz. You can add any combo of grilled onions, peppers, mushrooms, etc, that you like. Enjoy!!
Makes 2 ¼ cups (enough for 8 cheesesteaks)
6 ounces russet potato, peeled, cubed (about 1 ½ cups)
1 ½ cups plain, unsweetened almond milk
3 tablespoons vegan mayo
2 tablespoons refined coconut oil
1 tablespoon white or yellow miso
1 tablespoon lemon juice
2 tablespoons nutritional yeast
2 tablespoons tapioca starch
2 teaspoons arrowroot powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon ground mustard
⅛ teaspoon white pepper
Using a steamer basket, steam potatoes 8 to 10 minutes until very tender. Transfer to blender.
Add remaining ingredients to the blender, and puree until smooth.
Pour blended mixture to a small saucepan, and heat over medium. Stir occasionally with a whisk, 4 to 6 minutes, until it bubbles, and becomes thick and gooey. At a point during the heating, the cheese might start to get lumpy. This is just the thickeners taking action. Keep whisking and things will smooth out. Keep warm until ready to use.
The Vegan Philly Cheesesteak
Makes 2 cheesesteaks
1 block super firm tofu (16 oz)
½ cup The Wit (caramelized onions, recipe above)
4 cloves garlic, grated or minced
¼ cup soy sauce
¼ cup beef-style broth
2 teaspoons maple syrup
2 tablespoons mayo
1 teaspoon steak/grill seasoning
1 teaspoon tomato paste
½ teaspoon liquid smoke
1 tablespoon light cooking oil
½ cup The Whiz (recipe above), warmed, plus additional for garnish
2 8-inch soft italian hoagie rolls split and opened lengthwise, but not cut all the way through
Using a slicer or mandoline, thinly shave through one of the the narrow sides (not the wide side) of the tofu block to make approximately ⅛ inch-thick by 1 ½ inch-wide ribbons. If you don’t have a slicing device, you can place the tofu in the freezer for about 20 minutes to firm it up, then use a very sharp knife to slice the tofu into ribbons.
To a flat griddle or wide pan, add oil, and heat to medium high. Add the tofu, spread it out evenly, and fry it for 6 to 8 minutes, stirring occasionally and breaking the pieces up with a spatula or spoon.
In the meantime, to a measuring cup or mixing bowl, add the garlic, soy sauce, broth, maple syrup, mayo, steak seasoning, tomato paste, and liquid smoke. Whisk to combine. Once a good amount of the tofu has browning, add the mayo/soy sauce mixture, and any cooked toppings, and fold them into the tofu.
Cook, stirring frequently, 1 to 2 minutes until sauce is mostly absorbed and cooked into the tofu.
Next, quickly fold in ½ cup of The Whiz, and 2 tablespoons water. Once The Whiz is incorporated, divide the tofu into 2 oblong piles roughly the length and shape of the rolls. Open the rolls and place them face down on top of the meat piles, and press gently. The water you added will not only help keep the meat moist, but it will help steam the buns.
After about 30 seconds, slide a long thin spatula under one of the sandwiches to separate the meat from the pan. Place your other hand on top the bun, and in one motion, use the spatula to lift the upside-down sandwich off of the pan, and flip it over so that it is now sitting right side up in your other hand, with the meat stuffed inside. Repeat with the other sandwich. Place on plates or a cutting board, and drizzle an additional tablespoon of The Whiz over top of each. Cut in half crosswise and serve.
Vegan chef, cookbook author, and multi-media personality, Brian L. Patton. Just making good, old-fashioned food. You like food, right?