Philli ‘Cheesesteak’
Food
Main Courses
American
Vegan
Vegetarian
A vegan showstopper sandwich!
10 Servings
Ingredients
500ml Hellmann’s Vegan Mayo
35g flat leaf parsley, finely chopped
1 lemon
50ml olive oil
200g red onions, sliced
300g green peppers, sliced
800g portobello mushrooms, sliced
900ml soya milk (unsweetened)
100g KNORR White Roux
30g Marmite
20ml Colman’s English Mustard
350g vegan cheese, grated
To serve:
10 white sub rolls
50g vegan cheese, grated
Method
- Combine the mayo, flat leaf parsley and lemon zest and juice.
- Over a medium heat, sauté in oil the onions, peppers and mushrooms.
- For the cheese sauce: heat soya milk to the boil, whisk in the roux granules for 30 secs and combine with the Marmite, mustard and cheese until you have a smooth sauce.
- To serve: slice the sub rolls in half and lightly grill.
- Spread the roll base with the mayo mix. Top with onions, peppers and mushrooms and then the cheese sauce and some extra grated cheese.
- Grill for approximately 2 mins until lightly browned and the cheese sauce has melted. Serve.
