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–+ servings

Vegan Mushroom Philly Cheese Sandwich

These Philly Cheese sandwiches are meat and dairy free, but still super cheesy and satisfying! And packed with flavor!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 2 sandwich
Author: Kathy Patalsky

Ingredients

  • 2 rolls
  • 2 large portobello mushrooms OR about 7-9 medium shiitake mushrooms (Or a mixture of mushrooms!) - slice into strips
  • 1 bell pepper (I like red or green)
  • 1 small onion, thinly sliced
  • 1 cup seitan strips (unseasoned or pre-seasoned/marinated work -- adjust spice/flavor/salt as needed)
  • ¼ teaspoon smoked paprika
  • 2+ tablespoon nutritional yeast nutritional yeast
  • ½ cup shredded vegan cheese (any variety that melts -- see my vegan cheese guide here)
  • salt and pepper -- or use 1-2 teaspoon tamari liquid to add savoriness to the mixture
  • 1 teaspoon extra virgin olive oil for the pan
  • optional: 1 small jalapeño, thinly sliced for a spicy kick
  • optional: 2-3 tablespoon vegan BBQ sauce

Instructions

  • Turn oven to 350 degrees, place rolls in the oven. Keep them in there until they are toasted and warm through the center.
  • Warm a skillet over high heat. Add the extra virgin olive oil. When oil is hot, add the onion, pepper and mushrooms. Saute until onions begin to caramelize and mushrooms and pepper have softened and start to brown on the edges as well.
  • Push the veggies over to one side and add the seitan to the pan. Saute for a few minutes, until it softens. Seitan is already cooked, so you just need to warm it and add some flavor.
  • When the seitan has softened, fold it into all the veggies. Add the paprika, nutritional yeast, optional jalapeño and salt and pepper to taste. (I usually add a ⅛ teaspoon salt OR 1 teaspoon tamari). You can also add optional flavor via BBQ sauce - simply fold the sauce into the mixture or marinate the seitan in the sauce ahead of time.
  • When the mixture looks amazing and caramelized and delicious, turn off the heat and gently fold in the cheese.
  • Grab your toasted roll and slice a slit down the side. I like to scoop out a bit of bready filling so I can add more of my skillet filling. Optional: add spicy mustard of vegan mayo to the bun.
  • Add the filling to the bread and close. You can either quickly slice and serve. OR go one step further and bake the sandwich for a few minutes to really lock in the flavors. To bake: Wrap the sandwich in parchment paper. Slice in half (easier for serving). Then wrap the sliced sandwich in foil. Place the foil in the 350 degree oven for about 5-10 minutes. Then serve warm. The flavors will marinate into the bread a bit and be extra amazing.
  • Final note: You can actually make these a day ahead of time, how awesome is that! Just be sure to use a hearty roll or bun so the bread does not get soggy. And as always - you can always add more or less vegan cheese to your preferences.