Philly “Cheese-Steak” Recipe

Here is the recipe to go along with the previous post.

Sammich Filling:

15 medium sized crimini mushrooms sliced

3 large cloves of garlic finely minced

1/4 medium sized onion finely minced

1 medium bell pepper sliced

1 package Field Roast Deli Slices (or mock meat of choice such as Tofurkey) sliced

2 Tbl Earth Balance (or oil of choice)

“Cheese” Sauce:

1 cup filtered water

4 Tbl nutritional yeast

2 Tbl tahini

2 Tbl arrowroot powder

1 Tbl lemon

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1/2 tsp salt

1 dollop Dijon mustard

3 tsp jalapeno pepper finely minced

1 1/2 Tbl bell pepper finely minced

Saute the mushrooms, garlic, and onion in Earth Balance for 5 minutes on medium-high heat. Next add Field Roast and continue to continue to cook for another 5 minutes on medium heat. At this time begin to prepare the “Cheese” sauce (see below). Last, add bell pepper slices and continue sauteing for 1-2 minutes.

To make “Cheese” Sauce, blend everything besides the peppers in a blender. Then put sauce in a sauce pan and stir on high heat for a couple of minutes to thicken it. Next add the peppers to the sauce.

Serve on toasted sammich rolls (or bread of your choice) and top with the “cheese” sauce.

This will make 2 to 3 hearty sized sammiches.

Nom. Nom. Nom.