Vegan Philly Cheesesteak
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on the classic Philly cheesesteak using seasoned soy curls and mushrooms with a creamy dairy-free cheese sauce. The sandwich is hearty and satisfying with sautéed peppers and onions. Great for casual meals and gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 ounces soy curls (see Notes for options)
- 3 cups warm vegetable broth
- 2 tablespoons olive oil (plus more as needed)
- 1 small sweet onion (sliced)
- 1 medium green bell pepper (seeded and thinly sliced)
- 4 ounces oyster mushrooms (torn into shreds or sliced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon kitchen bouquet (optional for browning)
- 4 hoagie rolls
- 2-3 tablespoons vegan butter, softened (optional)
- 4 tablespoons vegan butter
- 1/4 cup unsweetened almond milk
- 8 ounces vegan provolone cheese (ripped into small pieces)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 2188mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 479mg
- Calcium
- 159mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2188MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.