vegan philly cheesesteak

Phat Philly Cheesesteak

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


Philly cheese

Making Philly ‘cheese’ from chickpeas and raw cashews

  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.

Paul Trusik

35 y/o web guru vegan enthusiast encouraging meat/dairy-free habits. Since college, reaping health benefits of clean eating. Diet is a lifestyle, not a fad.

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