Our vegan Philly cheesesteak is made with shaved tofu, pulled oyster mushrooms, green pepper, onion and melted vegan cheese. We add a cheesy mayo and finish with Wild Root Sauerkraut.
The sauerkraut brings tang and crunch, balancing the cheese and mayo. If you usually serve it on the side, try putting it straight into your sandwich.
Ingredients
Serves 2
For the sandwich
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200g firm tofu, drained and patted dry
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200g oyster mushrooms
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1 green pepper, thinly sliced
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1 onion, thinly sliced
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1–2 tbsp olive oil
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1 tbsp soy sauce
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1 tsp smoked paprika
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½ tsp garlic powder
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Black pepper, to taste
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75–100g any vegan cheese
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2 slices of bread
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4 generous tbsp Wild Root Sauerkraut, lightly drained
For the cheesy mayo
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3 tbsp vegan mayo
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1 tsp wholegrain mustard
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1 tbsp nutritional yeast
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1 tsp rice vinegar
How to make a vegan Philly cheesesteak
1. Prepare the filling
Pull the oyster mushrooms into thin strips using your hands. Use the slicing side of a box grater to shave the tofu into thin pieces.
Mix both in a bowl with the soy sauce, smoked paprika, garlic powder and black pepper.
2. Make the cheesy mayo
Stir together the vegan mayo, wholegrain mustard, nutritional yeast and rice vinegar. Taste and adjust to your liking.
3. Cook the onion and pepper
Heat the oil on a flat iron pan or griddle over a medium heat. Add the onion and green pepper and cook until softened and starting to brown.
4. Add the tofu and mushrooms
Add the seasoned tofu and mushroom mixture to the pan. Spread it out and cook for 8–10 minutes, turning occasionally, until the mushrooms are cooked and the filling has browned in places.
5. Melt the cheese
Arrange the filling into two portions and top with grated or thinly sliced cheese. Lower the heat and cover with a suitable lid or melting dome until melted.
6. Build your sandwich
Split and lightly toast the rolls. Spread with the cheesy mayo, then add the tofu, mushroom, pepper and onion filling.
Finish with a generous helping of Wild Root Sauerkraut and serve straight away.
Why add sauerkraut to a sandwich?
When you’ve got melted cheese and mayo in a sandwich, a little sharpness brings everything together. Wild Root Sauerkraut adds that alongside crunch, without needing to prepare a separate slaw
Add it after cooking and lightly drain it first so your sandwich doesn’t get soggy
