Vegan Philly Cheesesteak

Cheesesteak filling

• 3–4 king oyster mushrooms, sliced into strips
• 1 large yellow onion, sliced
• 1/2 green bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1 tablespoon olive oil
• 1 tablespoon coconut aminos
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2–3 hoagie rolls

Cashew cheese sauce

• 1 cup cashews, soaked
• 3/4 cup unsweetened plant milk
• 3 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric

The turmeric is there for color, not flavor — a quarter teaspoon is enough, and more will taste earthy.

Method

1. Soak the cashews in hot water 15–20 minutes, then drain.
2. Blend every cheese sauce ingredient until smooth and creamy. Set aside.
3. Heat the olive oil in a skillet over medium-high heat.
4. Add the mushroom strips and leave them undisturbed 3–4 minutes so they brown. Stirring too early steams them and you lose the sear.
5. Add the coconut aminos and keep cooking until the mushrooms take on a deeper color.
6. Add the onion and both bell peppers, then season with garlic powder, smoked paprika, salt, and pepper.
7. Cook 8–10 minutes, stirring occasionally, until everything is caramelized and tender.
8. Lightly toast the hoagie rolls — an untoasted roll goes soggy under the sauce.
9. Fill the rolls with the mushroom mixture and pour the cashew cheese over the top.