Vegan Philly Cheesesteak

• servings: 2 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 kaiser buns (or hot dog buns)

1 yellow onion (sliced)

2 tbsp olive oil (optional)

1/2 tsp sea salt

2 cloves garlic

3 tbsp vegetable broth

4 portobello mushrooms (sliced into strips)

1 cup vegetable broth

2 tbsp soy sauce

1/2 tsp garlic powder

1 tbsp cornstarch

1 tsp dried thyme

1/2 cup cashews

1/2 cup unsweetened coconut yogurt

1 tsp cornstarch

1 tsp apple cider vinegar

1/2 tsp garlic powder

1/2 tsp sea salt

Directions

Add your olive oil or vegan butter to a pan over medium heat. Allow it to coat the pan before adding your onions, and reducing the heat to low-medium. Add the minced garlic and sea salt, and sauté for up to 20 minutes, stirring often, until the onions are caramelized.

In the meantime, combine your “au jus” ingredients in a measuring cup or jar. At this time, you can also make your cheese sauce by combining the listed ingredients in a blender until smooth. Taste and adjust the salt content as needed.

In a separate pan from your onions, begin sautéing your mushroom strips until a lot of the water has evaporated out of them, for approximately 5 minutes. Add 1/2 a cup of the Au Jus mixture and sauté until the mushrooms are softened and combined with the sauce, approximately 5 additional minutes. Remove the mushrooms and heat the remaining au jus sauce, and transfer to a container for dipping.

Assemble your sandwich the Portobello mushrooms first, then caramelized onions, followed by a drizzle of the “cheese” sauce. Fry your sandwich in your empty onion pan as desired. Dip in the remaining sauce and enjoy!