Further proof that you can turn just about any meat-centric recipe into a vegan delight, I would have never thought there’d be a healthy version of an American classic until finding this recipe in VegNews. Those who are meat-eating Philly Cheesesteak connoisseurs might call this blasphemy, but the vegan Phat Philly is a winner in my book; savory, stacked, and substantial.
Ingredients $18.00 (4 Servings)
- coconut butter divided 4 tbsps
- onion halved and thinly sliced (1/4 cup coarsely chopped) 3 units
- cremini mushrooms stems removed 10 units
- salt divided 2 tsps
- tempeh sliced in half vertically, then each half sliced into 4 thin sheets 8 ozs
- garlic minced 1 1/2 tsp
- water divided 1 1/2 cup
- tamari 2 tsps
- Worcestershire sauce (vegan) 2 tsps
- garbanzo (chickpea) beans cooked 1 cup
- raw cashews (raw) 1/4 cup
- carrots diced 2 tbsps
- apple cider vinegar 1 tsp
- black pepper freshly ground 1/4 tsp
- Dijon mustard 1/8 tsp
- hoagie rolls 4 units
- In a large skillet over low-medium heat, sauté 1 tablespoon coconut butter and sliced onion for 15 minutes, stirring frequently until onion is browned. Transfer to a medium bowl.
- In a food processor, mince mushrooms. In large skillet over medium heat, add mushrooms and 1/2 teaspoon salt and cook for 5-7 minutes, or until browned. Transfer to small bowl.
- Return skillet to medium heat and add 2 tablespoons coconut butter and tempeh, browning each side. Add mushrooms, 1/2 teaspoon garlic, 1/2 cup water, tamari, and Worcestershire. Stir gently and bring to a boil. Reduce heat to low-medium, cover and simmer for 15 minutes or until water has evaporated.
- In blender, add remaining 1 tablespoon coconut butter, chopped onion, remaining 1 1/2 teaspoon salt, remaining 1 teaspoon garlic, remaining 1 cup water, garbanzo beans, cashews, carrots, apple cider vinegar, pepper, and mustard. Blend for 3-5 minutes or until completely smooth. Transfer to a small saucepan over low heat and cook for 5 minutes, whisking occasionally.
- To assemble, warm rolls and spread liberally with cheese sauce, layer with two pieces tempeh, and top with caramelized onions. If desired, drizzle top with additional cheese sauce. Serve hot.