Vegan Philly Cheesesteak

This Vegan Philly Cheesesteak is a delightful twist on the classic sandwich, featuring marinated mushrooms and bell peppers topped with gooey vegan cheese. Perfect for a hearty lunch, it's packed with flavor and plant-based goodness.

Ingredients

• Portobello mushrooms - 200 grams, sliced
• Red bell pepper - 1 medium, sliced
• Yellow onion - 1 medium, thinly sliced
• Olive oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Garlic powder - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegan cheese - 100 grams, shredded
• Submarine rolls - 2 large
• Fresh parsley - 1 tablespoon, chopped (optional)

Steps

1. In a large skillet, heat the olive oil over medium heat.
2. Add the sliced onion and cook for 5 minutes until softened.
3. Stir in the sliced mushrooms, red bell pepper, soy sauce, garlic powder, and black pepper.
4. Cook for an additional 10-12 minutes, stirring occasionally, until the mushrooms are browned and the peppers are tender.
5. Reduce the heat to low and sprinkle the shredded vegan cheese over the sautéed mixture, covering the skillet to allow the cheese to melt for about 2-3 minutes.
6. While the cheese is melting, slice the submarine rolls in half and lightly toast them if desired.
7. Once the cheese has melted, remove the skillet from heat and spoon the cheesy mushroom mixture into the toasted rolls.
8. Garnish with fresh parsley if desired, and serve immediately.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in fiber from vegetables for digestive health.
• Low in cholesterol, making it heart-friendly.

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