Vegan Philly Cheese Steak Sandwich
Savor the bold flavors of a Vegan Philly Cheese Steak Sandwich, a plant-powered twist on a classic favorite! This hearty, protein-packed sandwich combines tender sautéed onions, green bell peppers, and savory chestnut mushrooms with a smoky, spiced chickpea filling that's perfectly seasoned with garlic powder, smoked paprika, soy sauce, and vegan Worcestershire sauce. Melted vegan cheese slices add a creamy richness, while a crusty baguette serves as the ultimate carrier for this flavor-packed creation. Ready in just 35 minutes and bursting with umami, this satisfying vegan sandwich is perfect for lunch or dinner and sure to win over vegans and non-vegans alike. Whether you're seeking a quick family meal or a crowd-pleasing game-day recipe, this plant-based take on the Philly cheesesteak is a must-try!
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Ingredients
- 2 tablespoons olive oil
- 1 large, thinly sliced white onion
- 1 medium, thinly sliced green bell pepper
- 250 grams, sliced chestnut mushrooms
- 1 can (400g), drained and rinsed cooked chickpeas
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices vegan cheese slices
- 2 medium, cut in half lengthwise baguette
Directions
Step 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Step 2
Add the sliced onion and bell pepper to the skillet and sauté for about 5 minutes until they begin to soften.
Step 3
Add the remaining tablespoon of olive oil and the sliced mushrooms to the skillet, and cook for another 5 minutes until the mushrooms are browned.
Step 4
Stir in the chickpeas, garlic powder, smoked paprika, soy sauce, vegan Worcestershire sauce, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, until everything is evenly combined and heated through.
Step 5
Preheat your oven to 180°C (350°F) or, alternatively, preheat a grill pan over medium heat.
Step 6
Place the bottom halves of the baguettes on a baking sheet or grill pan, and spoon the chickpea-mushroom mixture generously over them.
Step 7
Top with vegan cheese slices and place the sandwich halves in the oven or grill pan to melt the cheese, about 5 minutes.
Step 8
Once the cheese is melted, remove from the oven or grill, place the top halves of the baguettes on the sandwiches, and serve immediately.
Nutrition Facts
| Serving size | (1276.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1793.0 |
| Total Fat 62.3g | 0% |
| Saturated Fat 18.7g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 0mg | 0% |
| Sodium 4706.9mg | 0% |
| Total Carbohydrate 243.7g | 0% |
| Dietary Fiber 35.2g | 0% |
| Total Sugars 43.7g | |
| Protein 66.5g | 0% |
| Vitamin D 17.5IU | 0% |
| Calcium 943.9mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 3012.1mg | 0% |
Source of Calories