I made this as I had a sweet potato in the pantry I needed to use up, and it's actually a great base ingredient for nacho cheese, and with nacho cheese why not go further and make the vegan version of a Philly cheesesteak! Traditionally they're sandwiches made from thinly sliced pieces of steak, onions and melted cheese in a long hoagie roll originating from Philadelphia. Of course it contains everything I don't eat, so I had to come up with some alternatives, and it was good! Celebrating the last day of the year with some vegan goodies, even my friend Michael, who is a committed bacon lover thoroughly enjoyed it!
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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. |
I sometimes use a coconut wrap instead of a roll just so I can eat more of it! The jalapeños add a nice crunchy and spicy texture which can always be omitted if you prefer no heat. I take the time to caramelise the onions because it does taste better and you can always add things like sauerkraut, roasted peppers, mushrooms just to name a few.
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
1. Peel and cube the sweet potato
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!
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!
