These Portobello Cheesesteaks got the, “You can make this again” statement. I love when that happens. This just proves vegan food does not equal just salads.
- 3 tbsp coconut aminos
- 1 tbsp balsamic vinegar
- 1 1/2 tsp All-Purpose Seasoning
- 1/2 tsp smoked paprika
Combine all of the marinade ingredients together. Pour marinade into an 8×8 baking dish and set aside.
- 2 large portobello mushrooms
Carefully remove the stems and gills from the portobello mushrooms. Thinly slice the mushrooms.
Add the sliced mushrooms to the marinade. Turn the mushrooms in the marinade to coat. Set aside.
Onions and Peppers:
- 1 red bell pepper, slice into strips
- 1 sweet onion, sliced
Add the pepper and onion to a large skillet. Cook the onion mixture over medium-high heat for about 5 minutes. The onion will start to get some golden color and the red pepper will begin to soften.
Move the onions and peppers to the outer edges of the skillet. Add the marinated mushrooms to the center of the skillet. Cook the mushrooms until the liquid is cooked out of the mushrooms. Mix together and set aside.
- 1/2 c cashews, soaked
- 2 tbsp tapioca flour
- 3 tbsp nutritional yeast
- 1/2 tsp Himalayan salt
- 1/2 tso garlic powder
- 1/2 tsp onion powder
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 1 1/4 c water
Combine all of the ingredients into a high-speed blender. Blend until smooth. Transfer cheese sauce to a medium sauce pan. Cook cheese sauce over medium heat, stirring constantly until sauce has thickened.
- 2- 3 GF hoagie rolls
Layer mushroom mixture onto hoagie roll. Spoon cheese sauce onto mushroom mixture.
Serve. Eat. Enjoy.