This Vegan Philly Cheesesteak by VeganBrownTing is the stuff of dreams – packed full with juicy mushrooms, peppers, onions, cheese and a generous drizzle of French’s mustardy goodness. It's everything you could want for lunch and more!
INGREDIENTS
French’s Classic Yellow Mustard
Handful of oyster mushrooms
Half an onion
Half a red pepper
Half a green pepper
50g vegan cheese
1 long ciabatta roll
Sauce:
1/2 meaty stock cube mixed in 1/2 tbsp hot water
1 tbsp bbq sauce
1/4 tsp smoked paprika
1/2 tsp garlic powder
1/2 tbsp oil
Preparation Method
Slice and fry your oyster mushrooms in a little oil preferably on a griddle or cast-iron pan.
Place something weighty directly on-top of the mushrooms whilst frying (I just used a wide bottomed pan) to get rid of any water in the mushrooms. Flip the mushrooms and repeat on the other side. When done these should be super chewy and meaty!
Once cooked, coat in the sauce and put in the oven for 10 minutes at 180 degrees.
Slice the onions and peppers, and fry them together in the mushroom pan with some oil, salt and pepper. Add in the grated cheese, melt and mix with the onions and peppers.
Then you’re ready to build! Slice your bread and place in your onion, pepper and cheese mix. Pop the mushrooms on top and lastly, COVER in French’s Mustard! Trust me, this works perfectly!
