Throwback Thursday: Mushroom cheesesteaksSeptember 12, 2013 at 10:00 am | Posted in Throwback Thursday, VeganMoFo | Leave a comment
Tags: bell pepper, cheesesteak, cornstarch, crock pot, hoagie, liquid smoke, meatless, meatout, mushrooms, No Sweat York, onion, rolls, slow cooker, The Vegan Slow Cooker, vegan, vegan bouillon, vegan cheddar cheese, vegan mofo, Vegan Month of Food, vegan mushroom cheesesteaks, vegetarian
Originally posted on No Sweat, York
Hearty and juicy aren’t words most people would say about a vegan dish that tries to mimic meat. However, well-cooked mushrooms can play a convincing role in dishes such as Philly cheesesteaks.
There have been times in the past where I asked my fiance if a piece of mushroom was actually meat, because the texture and structure of mushrooms can resemble chicken or even beef strips, especially when they are marinated and pressed between two slices of bread.
This dish is super easy, too, and dinner will be ready by the time you get home. Or make it overnight, put it in the fridge and reheat what you need. Pair it with a chilled salad or refreshing fruit while sitting by the pool.
Vegan mushroom cheesesteaks
Adapted from “The Vegan Slow Cooker”
- 1 onion, sliced
- 2 bell peppers, any color, sliced
- 3 large portobello mushrooms, stems removed, sliced
- 2 Tablespoons vegan bouillon
- A dash of liquid smoke
- 1/2 cup of water
- salt and pepper to taste
- 2 Tablespoons cornstarch
- 6 rolls, hoagie style preferred
- Shredded vegan cheddar cheese
- Cut up onion, peppers and mushrooms. Make sure to remove mushroom stems.
- Oil crock in slow cooker with a little olive oil on a paper towel, rubbing down the sides and bottom.
- Place vegetables in crock, pour water and break up or add bouillon on top. Add liquid smoke, salt and pepper. Stir.
- Cook on low for 6 to 8 hours.
- At about 20 minutes left, stir in cornstarch to make gravy, and mix well. Cook for the remaining 20 minutes.
- When ready to serve, spoon cheesesteak mixture onto each bun and top with vegan cheddar cheese.