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)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Tags: cashew, chickpeas, garbanzo, LightLife, tempeh