Vegan Mushroom Cheesesteak Sandwich Recipe By Tasty

Steps:

• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
• Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
• Preheat the broiler.
• Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
• To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
• To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

Steps:

• In a large pan, heat 2 tablespoons of olive oil over medium heat.
• Add the onion and sauté for about 3 minutes until translucent.
• Add the garlic and cook for about 2 minutes, until fragrant.
• Add the green pepper. Stir and sauté for about 5 minutes until tender.
• Transfer the sautéed vegetables to a bowl and set aside.
• Melt the vegan butter in the pan.
• Add the mushrooms and stir to coat in the butter.
• Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir well. Sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.
• Add the green pepper, onion, and garlic mixture back to the pan and stir.
• Add the soy sauce and Worcestershire sauce. Stir well. Continue to sauté for about 7 minutes until the liquid has thickened.
• In the meantime, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, the lemon juice, nutritional yeast, remaining teaspoon of onion powder, remaining teaspoon of garlic powder, the tomato paste, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a food processor. Blend until it forms a smooth and homogenous sauce.
• Add the potato and blend until homogenous.
• Fill the hoagies with the mushroom mixture.
• Top the mushroom mixture with the vegan "cheese", and parsley. Serve immediately.
• Enjoy!

Steps:

• Heat a large cast-iron or other heavy skillet over high heat, then add 2 Tbsp. canola oil. Add 1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring occasionally, until mushrooms are browned and any liquid has evaporated, about 7 minutes.
• Lower heat to medium-high and add 1 cup chopped onion and remaining 1 Tbsp. canola oil. Cook, stirring often, until onions are browned, about 5 minutes. Stir about 2 Tbsp. sauce into mushroom-onion mixture.
• Coat two 6" soft hoagie rolls, warmed but not toasted, split on cut sides with remaining sauce. Divide mushroom-onion mixture between hoagie rolls and serve immediately.