Vegan Portobello Mushroom Philly Cheesesteak
This plant based Philly cheesesteak uses portobello mushroom for that meaty bite and umami flavour!
Servings: 2 people
Ingredients
- 2 tablespoon non-dairy butter
- 1 onion diced
- 0.5 green pepper sliced
- 0.5 red pepper sliced
- 4 portobello mushrooms sliced
- 1 clove garlic minced
- salt and pepper
- 100 grams vegan cheese e.g. Applewood or Violife
Instructions
- Melt the non-dairy butter in a frying pan and fry the onions with a little salt for 5 minutes.
- When the onions begin to soften add the green and red peppers and cook for 5 minutes, stirring regularly.
- Add the garlic and the mushrooms and cook for another 5 minutes or until the vegetables are all soft.
- In the meantime, Slice the sub roll in half and toast lightly.
- Top with the mushroom, onion, pepper and molten cheese mix - make sure you get all of the delicious buttery juices from the bottom of the pan.
- Top with the second half of the roll and serve immediately,