The soy patties I bought were already pre marinated, most are lightly marinated with apple cider vinegar and some spices and I think it adds a nice touch to otherwise bland patties. It takes a while to marinate it if you get the unflavoured ones so I make it easier by getting the pre flavoured ones. Tallyho I think is one of the best in Australia, they produce biodynamic assorted tempeh, soy burger patties and tofu. You can always use seitan but that contains wheat. |
Vegan Philly 'Cheesesteak'
spicy nacho 'cheese'
1 large sweet potato
1/3 cup soy milk
1/2 cup nutritional yeast
2 TBS olive oil
2 tsp tamari
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp Himalayan pink salt
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp cayenne pepper
philly 'steak'
1 packet tempeh/soy patties
1 large onion
1 TBS balsamic vinegar
1 tsp minced garlic
1/4 tsp pepper
1/4 tsp Himalayan pink salt
1/4 tsp paprika
1/4 cup sliced jalapeños
4 long gluten free rolls
optionals
sauerkraut
2. Put into a large pot and cover with hot water. Boil and then leave to simmer for 15 - 20 mins
3. Drain and set aside to cool
4. When it's cooled down, blend together with all other ingredients on high until completely smooth. Set aside
5. Cut the onion in half, then slice length ways until you have thin strips
6. In a wok heat up the oil with the garlic and spices, then sauté the onions. After a few minutes on high, add the vinegar and jalapenos, cover with the lid, turn to low and leave for 8 - 10 mins, stir occasionally. This process will caramelise the onions
7. Cube the tempeh or soy patties and add into the wok, sauté for another 5 minutes so it's all heated and mixed through
8. Time to assemble. Get a long roll, slice lengthways. If you like sauerkraut layer first with that, then spread the nacho cheese over both sides in a thick layer. I usually put it in a squeezy bottle to make it easier. Then spoon the 'steak' over it. Push it all down and do pack it all in as that's how it's the tastiest!