portabello cheesesteaks
don't walk, RUN to kreeli's journal for the BEST vegan cheesesteak i've had. (so far)!
now for slight changes i made:
4 large portabello mushroom caps, wiped clean, and sliced as thin as you can slice 'em
2 white onions, sliced into thin half-moons
1/2 of a red pepper, sliced thin
lots of olive oil
sea salt and freshly ground black pepper to taste
2 large hoagie rolls
Layer the sliced mushrooms in a casserole dish, cover with olive oil, and sprinkle generously with salt and pepper. Set aside.
Prepare the hoagie rolls by cutting them down the center and scooping out a bit of their soft middles. You can use these bread bits in other recipes, or scatter them to your friendly neighbourhood birds.
Heat a heavy skillet over medium flame. Add 2-3 tbsp olive oil to the pan, then add the sliced onions and peppers. Add a few dashes of salt and pepper. Saute until the onions become translucent, then reduce the heat to medium-low and continue cooking, stirring occassionally, for 20 - 30 minutes. The longer the better, as the onions will caramelize, and that's what makes a great "cheesesteak".
(while the onions are caramelizing, prepare the cheez whiz. see recipe below)
Once the onions are cooked to your satisfaction, remove them from the pan. Return the pan to the heat and raise the flame to medium-high. Add the mushrooms and their oil and salt, and cook for 5-7 minutes, until they are tender but not mushy.
Now layer your hoagie buns with the sauteed onions and peppers, and then the mushrooms then the cheez.
there will be alot of oil left over. please don't throw it away. (i think i may make a sort of bean salad or bruschetta or bread with it)
Makes two very big, greasy faux cheesesteaks.
Warm Cheez Wiz Sauce the ultimate uncheese cookbook page 62
1/2 cup flour (any kind, your choice)
1/2 cup nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon hot or sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
2 cups water or plain non-dairy milk
1/4 cup olive oil
1 tsp light or chickpea miso
salt
combine dry ingredients in a saucepan. gradually whisk in the soymilk, olive oil and miso. cook over medium heat, stirring almost constantly with a wire whisk until bubbly, thick, and smooth. season with salt to taste.
(the cheesesteaks only used 1/4 of the cheez recipe, so feel free to 1/4 the recipe. or make a pizza. or macaroni and cheez. whateva!)