EASY VEGAN PHILLY CHEESESTEAK
This vegan Philly cheesesteak is so easy to make and the result is a hearty and delicious sandwich! The blend of vegan meat, caramelized onions, green peppers, and vegan cheese blend together for the perfect vegan cheesesteak!
Provided by Victoria Yore
Categories Vegan Sandwiches & Burgers
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 375
- In a little bit of oil on medium-high heat, saute strips of onion until translucent and brown, about 5-10 minutes. Once the onions start to cook, add in your green peppers and cook for a little until green peppers start to become soft.
- Add in your vegan beef and all of the spices and mix until well combined. Saute until the vegan beef is browned and cooked.
- Place your sliced hoagie rolls and one slice of vegan cheese each in the oven and cook until the inside of the bread is crispy to the touch.
- Meanwhile, place 3-4 slices of vegan cheese on top of the meat and veggie mixture in the pan. Cover the pan and let cook for 2-4 minutes or until the vegan cheese is melted. Once the vegan cheese is melted, take your spatula and mix until the cheese is combined throughout the Philly cheesesteak filling.
- Remove the hoagie rolls from the oven once they are crispy. Carefully spoon half of the filling onto the two hoagie rolls. The filling will spill out but that is okay!
- Serve immediately with chips, french fries, or a side salad!
Nutrition Facts : Calories 450 calories, Carbohydrate 45 grams carbohydrates, Fat 19 grams fat, Fiber 5 grams fiber, Protein 33 grams protein, ServingSize 1, Sodium 1120 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat
VEGAN CHEESECAKE (NO TOFU OR NUTS!)
This vegan cheesecake is truly the best vegan cheesecake recipe you'll ever make- No nuts, no dairy and no tofu needed, but it's so thick, rich and ultra creamy. Easy and simple ingredients and no fancy gadgets needed- It's easily made gluten free.
Provided by Arman
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
- In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
- Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
- Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
Nutrition Facts : ServingSize 1 Slice, Calories 180 kcal, Carbohydrate 14 g, Protein 2 g, Fat 13 g, Sodium 127 mg
VEGAN CLASSIC CHEESECAKE
This dairy- and egg-free classic is creamy and satisfying, thanks to the combo of silken tofu and vegan cream cheese. Silken tofu is softer and more fragile than regular tofu-perfect for desserts like this.
Provided by Food Network Kitchen
Time 13h35m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
- For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
- Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.
Nutrition Facts : Calories 450 calorie, Fat 23 grams, SaturatedFat 5 grams, Sodium 390 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 9 grams, Sugar 41 grams
VEGAN PHILLY CHEESECAKE
Vegan Philly Cheesesteaks made with marinated portobello mushrooms, sautéed onions and peppers, and homemade vegan cheese sauce for a healthier spin on this classic sandwich.
Provided by Sarah McMinn
Categories Main Course
Time 25m
Number Of Ingredients 21
Steps:
- Destem and wipe clean the portobellos. Cut them into 1/2" strips and set aside. Whisk together the ingredients for the portobello marinade. Transfer the marinade to a large ziplock bag. Add the portobello strips and shake the bag so that the portobellos are fully submerged. Let marinate while preparing the rest of the sandwiches.
- Preheat the oven to 400 F.
- Make the vegan cheese sauce. In a small saucepan over medium heat, melt butter. Add flour, whisking constantly, until a roux has formed. Add milk, 1/4 cup at a time. Continue to whisk constantly. Bring to a boil and cook for about 4-5 minutes until the mixture begins to thicken - it should coat the back of a wooden spoon. Remove from heat and add Mozzarella Cutting Board Shreds, salt, and pepper. Stir in until the cheese has melted. Set aside.
- Heat one tablespoon of oil over medium-low heat in a large skillet. Add onions and sauté for about 5 minutes, until onions are fragrant and translucent. Add peppers and button mushrooms and sauté for an additional 5 minutes until peppers cooked all the way through and slightly charred. Remove from heat and season with salt and pepper.
- Wipe clean the skillet. Add the remaining oil and increase the heat to medium. Add the marinated portobellos along with the marinade and sauté, stirring occasionally, for 3-5 minutes until the portobellos are crispy brown and charred on the outside.
- Assemble the sandwiches by placing 1/4th of the portobellos at the bottom of each hoagie roll. Top the onions/bell pepper mixture and a few dollops of vegan cheese sauce. Place on a baking sheet and bake 5 minutes until the bread is crispy and the cheese sauce is warm and melty. Remove from heat and serve immediately.
Nutrition Facts : Calories 351 kcal, Carbohydrate 47 g, Protein 10 g, Fat 14 g, SaturatedFat 2 g, Sodium 1394 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
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