Vegan Cheese Steaks

Who doesn’t love a good cheese steak? One of my favorite sandwiches :)

Since we no longer eat mock meats, besides tempeh, I needed to come up with a solution so I could still enjoy this awesome cheesy goodness.

Potato and mushroom filling

3 to 4 potatoes, any kind, sliced thin

1 medium onion, diced

1 package baby portobella mushrooms, sliced  thinly

2 T olive oil

6 T water (maybe more or less)

salt and pepper, to taste

6 T vegan Worcestershire sauce

1 t garlic powder

1 t onion powder

Add potatoes to large skillet on medium heat with the olive oil with a couple tablespoons of water. This prevents the potatoes from sticking. I add more water as I see the potatoes start to stick and burn to the pan. The water helps the potatoes cook faster too!

When soft, add in onion and mushrooms. Stir in spices and Worcestershire sauce. Add a bit more water and let the filling simmer.

Cashew cheese sauce

1 cup unsalted cashews

1/2 cup nutritional yeast

1 t onion powder

1 t garlic powder

dash of pepper

1 t salt

1/2 cup almond milk

1 to 1/2 cups water

Blend cashews, spices and yeast together in a blender until you get a nice powder like substance. Add cashew mix to a small pot along with almond milk and water. Stir on low until everything blends together and you get a creamy sauce. Add more salt and water if needed.

I used French bread for my sandwiches. Spread some of the sauce the the bread then add the filling. I always add more sauce, ketchup and extra s&p on top. Place under the broiler for a few minutes until they’re nice and crispy!

Hope you enjoy :)