Ingredients

4 hoagie rolls

2 tbsp cooking oil, divided

4 large portobellos

1 small yellow onion, thinly sliced

1 small green bell pepper, thinly sliced

1/2 poblano pepper, thinly sliced

1 cup button mushrooms, sliced

Salt and pepper, to taste

2 tbsp balsamic vinegar

2 tbsp vegan Worcestershire sauce

1 tbsp Dijon mustard

1 tsp salt

1 tsp steak seasoning, salt-free

1/2 tsp garlic powder

1/2 tsp dried parsley

1 tbsp vegan butter

1 tbsp all-purpose flour

3/4 cup unsweetened soy milk

1/2 heaping cup Mozzarella Cutting Board Shreds (vegan)

1 tsp salt

1/4 tsp pepper

Instructions

Step 1: Destem and wipe clean the portobello mushrooms. Cut them into 1/2-inch strips. In a bowl, whisk together balsamic vinegar, vegan Worcestershire sauce, Dijon mustard, salt, steak seasoning, garlic powder, and dried parsley to create the marinade. Transfer the marinade into a large ziplock bag, add the portobello strips, and shake to coat evenly. Let them marinate while preparing the other ingredients.

Step 2: Preheat your oven to 400°F (200°C).

Step 3: Prepare the vegan cheese sauce by melting vegan butter in a small saucepan over medium heat. Add flour and whisk constantly until a roux forms. Gradually pour in the soy milk, about 1/4 cup at a time, whisking continuously. Bring the mixture to a boil and cook for 4-5 minutes until thickened. Remove from heat and stir in the vegan mozzarella shreds, salt, and pepper until melted and smooth. Set aside.

Step 4: Heat 1 tablespoon of cooking oil in a large skillet over medium-low heat. Add the sliced onion and sauté for about 5 minutes until fragrant and translucent. Add the green bell pepper, poblano pepper, and button mushrooms. Continue sautéing for another 5 minutes until the peppers are fully cooked and slightly charred. Season with salt and pepper, then remove from heat.

Step 5: Wipe the skillet clean, then add the remaining tablespoon of oil and turn the heat to medium. Add the marinated portobello strips along with any remaining marinade. Sauté, stirring occasionally, for 3-5 minutes until the portobellos are golden brown and slightly charred on the edges.

Step 6: To assemble, place one-quarter of the cooked portobello strips into each hoagie roll. Top with the sautéed onions and peppers, then add several dollops of the vegan cheese sauce. Place the assembled sandwiches on a baking sheet and bake for 5 minutes until the bread is crispy and the cheese sauce is warm and melty. Serve immediately.

Tips & Variations

For a spicier version, add some sliced jalapeños or a dash of hot sauce to the sautéed vegetables.

You can substitute the soy milk with almond or oat milk if preferred.

To make it gluten-free, use gluten-free hoagie rolls and flour alternatives like rice or chickpea flour for the cheese sauce roux.

Adding fresh basil or oregano to the sautéed vegetables adds a fragrant, herby note.

FAQs

Can I use other mushrooms instead of portobellos?

Yes, you can substitute portobello mushrooms with shiitake, cremini, or even button mushrooms. Keep in mind that portobellos provide a meaty texture that is key to this recipe.

Is the vegan cheese sauce easy to make ahead?

Absolutely! The cheese sauce can be made a day ahead and reheated gently on the stove, whisking occasionally until smooth. Add a bit more soy milk if it becomes too thick upon standing.