Description
This Vegan Philly Cheesecake recipe offers a delightful plant-based twist on a classic sandwich, featuring marinated and sautéed portobello mushrooms with a medley of sautéed onions, bell peppers, and button mushrooms, all topped with a creamy vegan mozzarella cheese sauce and served on toasted hoagie rolls. Perfectly balanced flavors and textures make this sandwich a delicious, comforting meal for vegans and non-vegans alike.
Ingredients
Scale
Sandwich Base
- 4 hoagie rolls
- 2 tbsp cooking oil, divided
Mushroom and Vegetable Filling
- 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
Portobello Marinade
- 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
Vegan Cheese Sauce
- 1 tbsp vegan butter
- 1 tbsp all-purpose flour
- 3/4 cup unsweetened soy milk
- 1/2 heaping cup Mozzarella Cutting Board Shreds (vegan mozzarella shreds)
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Prepare Portobello Marinade: Destem and wipe clean the portobellos. Cut them into 1/2″ strips and set aside. Whisk together the balsamic vinegar, vegan Worcestershire sauce, Dijon mustard, salt, steak seasoning, garlic powder, and dried parsley. Transfer the marinade to a large ziplock bag. Add portobello strips and shake the bag thoroughly to coat them. Let marinate while preparing other ingredients.
- Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for toasting the sandwiches at the end.
- Make Vegan Cheese Sauce: In a small saucepan over medium heat, melt the vegan butter. Add the flour and whisk constantly to create a roux. Gradually add the soy milk (1/4 cup at a time), whisking continuously. Bring the mixture to a boil and cook for about 4-5 minutes until it thickens and coats the back of a wooden spoon. Remove from heat, then stir in the vegan mozzarella shreds, salt, and pepper until melted and smooth. Set aside.
- Sauté Onions and Peppers: Heat 1 tablespoon of oil in a large skillet over medium-low heat. Add the thinly sliced onions 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 to taste, then remove the mixture from the skillet and set aside.
- Sauté Marinated Portobellos: Wipe the skillet clean, then add the remaining tablespoon of oil and increase heat to medium. Add the marinated portobello strips along with the marinade. Sauté for 3-5 minutes, stirring occasionally, until the mushrooms become crispy brown and charred on the outside.
- Assemble and Bake Sandwiches: Slice each hoagie roll open and place one-quarter of the sautéed portobello strips on the bottom half. Top with the sautéed onion and pepper mixture, then add a few dollops of the vegan cheese sauce. Place assembled sandwiches on a baking sheet and bake in the preheated oven for 5 minutes, or until the bread is crispy and the cheese sauce is warm and melty. Remove from oven and serve immediately.
Notes
- Use vegan mozzarella shreds labeled for melting to ensure the cheese sauce is creamy and gooey.
- You can substitute unsweetened almond or oat milk if you prefer over soy milk.
- Adjust the spice level by adding chili flakes or a dash of hot sauce to the vegetable sauté.
- For extra flavor, toast the hoagie rolls lightly before assembling the sandwich.
- The marinade can be prepared in advance and stored in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: vegan sandwich, vegan cheesesteak, portobello mushrooms, vegan cheese sauce, plant-based sandwich, meatless sandwich
