I still remember the first time I took a bite of a traditional Philly cheesesteak. It was during a trip to Philadelphia, and I was excited to experience a food that’s famed for its incredible flavor and unique vibe.
But as my culinary journey led me to plant-based diets, I wondered if I could recreate that iconic sandwich without the meat and dairy. After many attempts, I finally landed on the perfect recipe for a Vegan Philly Cheesesteak. Spoiler alert: it’s absolutely delicious, and it will surely win over your taste buds.
What is Vegan Philly Cheesesteak?
So what exactly is a vegan Philly cheesesteak? In its simplest form, it’s a plant-based version of the beloved sandwich that usually features thinly sliced beef, sautéed onions, peppers, and cheese nestled in a soft hoagie roll.
My vegan twist replaces the beef with flavorful, marinated tofu and pairs it with sautéed veggies and a creamy cheese sauce made from plant-based ingredients. It’s satisfying, savory, and utterly enjoyable.
Why You’ll Love This Vegan Philly Cheesesteak
When friends first hear about a vegan version of Philly cheesesteak, they often raise an eyebrow. But those first skeptical bites quickly turn into smiles of delight. I promise you’ll appreciate the bold flavors and textures.
The tofu offers a chewy counterpart to the vegetables, while the cheese sauce brings richness to the mix. Plus, this recipe is totally customizable. You can make it gluten-free by using suitable rolls, or spice it up with your favorite toppings. What’s not to love?
The Ingredients
Here’s what you’ll need to create this taste sensation:
For the Tofu Steak:
- 280 g extra-firm tofu, well-drained
- 1 teaspoon flaky sea salt
- 2 tablespoons dark soy sauce
- 1 tablespoon dark brown sugar
- 2 teaspoons Marmite (yeast extract)
- 1 teaspoon mustard powder or English mustard
- 1 tablespoon nutritional yeast
- 1 tablespoon vegan Worcestershire sauce
- 1 garlic clove, finely minced
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 100 ml hot boiling water
- 1 vegan stock cube (I recommend Oxo vegan beef flavor)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon liquid smoke
For the Veggies:
- 1 green bell pepper, roughly chopped
- 200 g chestnut mushrooms, roughly chopped
- 1 large onion, roughly chopped
- 1/2 teaspoon sugar
- Pinch of flaky sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, finely minced
- 1 tablespoon vegetable oil
- 1/2 teaspoon dried thyme
For the Vegan Cheese Sauce:
- 120 ml soy milk or other unsweetened, unflavored plant milk
- 1 tablespoon tapioca starch
- 2 tablespoons nutritional yeast
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic powder
- Pinch of paprika
- Pinch of ground turmeric
- 50 g shredded vegan cheese (optional, suitable for melting)
- 2 tablespoons water
- 1 tablespoon vegan butter, cut into small cubes
- 1 tablespoon white wine vinegar
- 1 tablespoon white miso paste
- 1/4 teaspoon Dijon mustard
For the Sandwiches:
- 2 hoagie rolls or small, soft baguettes
- 2 tablespoons vegan butter, softened
- 1/2 teaspoon dried oregano
Step-by-Step Instructions
Now, let’s get cooking! Here’s how to bring this vegan masterpiece to life.
Step 1: Prepare the Tofu Steak
First, drain the tofu and press it carefully to remove excess moisture. Slice it into thin, steak-like pieces. In a bowl, combine the flaky sea salt, dark soy sauce, dark brown sugar, Marmite, mustard powder, nutritional yeast, Worcestershire sauce, minced garlic, black pepper, and liquid smoke.
Add the tofu to this marinade and let it soak in the flavors for at least 30 minutes. You can even do this a day ahead for more flavor.
Step 2: Cook the Tofu
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Once it’s hot, add the marinated tofu slices. Cook them until they are golden brown and slightly crispy, about 4-5 minutes per side. When done, remove the tofu and set it aside. Don’t clean the skillet just yet; the leftover flavors will add depth to the veggies.
Step 3: Sauté the Vegetables
In the same skillet, add a drizzle more oil if necessary. Throw in the chopped onion, bell pepper, and mushrooms. Sprinkle with the sugar, flaky sea salt, black pepper, and dried thyme. Sauté them until they soften, about 8-10 minutes. Stir in the minced garlic just for the last minute to avoid burning it.
Step 4: Make the Vegan Cheese Sauce
In a medium saucepan over low heat, whisk together the soy milk, tapioca starch, nutritional yeast, onion salt, garlic powder, paprika, turmeric, and water. Stir continuously to avoid lumps until it thickens up. Now, toss in the vegan cheese, butter, white vinegar, miso paste, and Dijon mustard. Mix until everything is well combined and gooey. If it’s too thick, you can add a splash more plant milk.
Step 5: Assemble the Sandwiches
Spread the softened vegan butter over the insides of each hoagie roll. Sprinkle the dried oregano on top for an extra kick of flavor. Now, layer the tofu and the sautéed veggies generously into each roll. Drizzle with the creamy cheese sauce, and don’t hold back—you want it gooey!
Step 6: Toast the Sandwiches
To add some extra texture and warmth, preheat the oven to 180°C (350°F). Place the assembled sandwiches on a baking tray and toast them in the oven for about 10 minutes until the rolls are slightly crispy.
Tips & Tricks
Here are a few tips to elevate your experience with this Vegan Philly Cheesesteak:
- Press your tofu well. This helps achieve a firmer texture, making the tofu steak much more satisfying.
- Experiment with flavors. Feel free to swap the veggies for others you love. Spinach or kale could be a nice addition too.
- Make it spicy. Add jalapeños or a splash of hot sauce to the veggie mixture for an extra kick.
- Use the right cheese. Not all vegan cheeses melt the same. Choose one that has a good melting quality for the best effect.
- Prep ahead. You can marinate the tofu the night before and sauté the veggies ahead of time to make dinner on a busy night a breeze.
Nutrition Information
Now, for the part that many of us care about—nutrition! Each serving of a Vegan Philly Cheesesteak provides approximately:
- Calories: 450-500 kcal (depending on ingredients used)
- Protein: 26g
- Carbohydrates: 48g
- Fat: 20g
- Fiber: 5g
This hearty meal is rich in protein, thanks to the tofu and chickpeas, and provides essential nutrients from the vegetables.
Can I Store Vegan Philly Cheesesteak?
Absolutely! You can store leftovers in an airtight container for 2-3 days in the fridge. Just like that memorable cheesesteak you had in Philly, it may even taste better the next day. You’ll simply need to reheat it in the oven or on a skillet. Just be cautious not to overheat, as you want to preserve the delicious flavors.
What Can I Serve with Vegan Philly Cheesesteak?
Looking for sides to complement your Vegan Philly Cheesesteak? Here are some tasty options:
- French Fries: You can’t go wrong with a classic. Sweet potato fries bring a twist.
- Salad: A fresh green salad with a zesty dressing balances the richness of the sandwich.
- Coleslaw: Add a cold crunch with a vegan coleslaw on the side.
- Roasted Vegetables: A medley of seasonal veggies roasted with your favorite seasoning is always great.
- Pickles: A side of tangy pickles adds that necessary zest!
Variations
If you want to switch it up a bit, here are some variations you might enjoy:
- BBQ Tofu Philly: Instead of soy sauce, marinate your tofu in BBQ sauce for a smoky flavor.
- Buffalo Tofu Sandwich: Add hot sauce to the marinade. This will give it a spicy kick.
- Mushroom Cheesesteak: Swap the tofu for extra mushrooms for an all-mushroom version of this sandwich.
- Chickpea-Based Vegan Cheesesteak: Use mashed chickpeas instead of tofu for a different texture and flavor profile.
- Italian Style: Add marinara sauce and fresh basil to create an Italian twist.
Conclusion
Creating a Vegan Philly Cheesesteak at home has been a journey well worth taking. Not only have I managed to recreate the iconic taste I once savored, but it also slots perfectly into a healthier lifestyle. The best part? It introduces meatless eating to those who might otherwise shy away from it.
Trust me, even hard-core meat lovers will be thrilled to indulge in this sandwich. So fire up your kitchen, gather those ingredients, and let’s enjoy a slice of plant-based goodness that celebrates all the great flavors and textures we love.
Whether you fancy a cozy night in or you’re hosting a casual get-together, these vegan cheesesteaks are sure to impress. You’ll have everyone asking for seconds. Bon appétit!
You’ll also like the following recipes!
- Chicken Philly Cheesesteak Copycat Recipe
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- Best Philly Cheesesteak With Cheese Whiz Recipe
Vegan Philly Cheesesteak Recipe – Delicious Meal Ideas
Description
I still remember the first time I took a bite of a traditional Philly cheesesteak. It was during a trip to Philadelphia, and I was excited to experience a food that’s famed for its incredible flavor and unique vibe. But as my culinary journey led me to plant-based diets, I wondered if I could recreate that iconic sandwich without the meat and dairy. After many attempts, I finally landed on the perfect recipe for a Vegan Philly Cheesesteak. Spoiler alert: it’s absolutely delicious, and it will surely win over your taste buds.
Ingredients
For the Tofu Steak
For the Veggies
For the Vegan Cheese Sauce
For the Sandwiches
Instructions
Step 1: Prepare the Tofu Steak
-
First, drain the tofu and press it carefully to remove excess moisture. Slice it into thin, steak-like pieces. In a bowl, combine the flaky sea salt, dark soy sauce, dark brown sugar, Marmite, mustard powder, nutritional yeast, Worcestershire sauce, minced garlic, black pepper, and liquid smoke.
Add the tofu to this marinade and let it soak in the flavors for at least 30 minutes. You can even do this a day ahead for more flavor.
Step 2: Cook the Tofu
-
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Once it's hot, add the marinated tofu slices. Cook them until they are golden brown and slightly crispy, about 4-5 minutes per side. When done, remove the tofu and set it aside. Don’t clean the skillet just yet; the leftover flavors will add depth to the veggies.
Step 3: Sauté the Vegetables
-
In the same skillet, add a drizzle more oil if necessary. Throw in the chopped onion, bell pepper, and mushrooms. Sprinkle with the sugar, flaky sea salt, black pepper, and dried thyme. Sauté them until they soften, about 8-10 minutes. Stir in the minced garlic just for the last minute to avoid burning it.
Step 4: Make the Vegan Cheese Sauce
-
In a medium saucepan over low heat, whisk together the soy milk, tapioca starch, nutritional yeast, onion salt, garlic powder, paprika, turmeric, and water. Stir continuously to avoid lumps until it thickens up. Now, toss in the vegan cheese, butter, white vinegar, miso paste, and Dijon mustard. Mix until everything is well combined and gooey. If it’s too thick, you can add a splash more plant milk.
Step 5: Assemble the Sandwiches
-
Spread the softened vegan butter over the insides of each hoagie roll. Sprinkle the dried oregano on top for an extra kick of flavor. Now, layer the tofu and the sautéed veggies generously into each roll. Drizzle with the creamy cheese sauce, and don’t hold back—you want it gooey!
Step 6: Toast the Sandwiches
-
To add some extra texture and warmth, preheat the oven to 180°C (350°F). Place the assembled sandwiches on a baking tray and toast them in the oven for about 10 minutes until the rolls are slightly crispy.
Servings 2
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 48g16%
- Dietary Fiber 5g20%
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Press your tofu well. This helps achieve a firmer texture, making the tofu steak much more satisfying.
- Experiment with flavors. Feel free to swap the veggies for others you love. Spinach or kale could be a nice addition too.
- Make it spicy. Add jalapeños or a splash of hot sauce to the veggie mixture for an extra kick.
- Use the right cheese. Not all vegan cheeses melt the same. Choose one that has a good melting quality for the best effect.
- Prep ahead. You can marinate the tofu the night before and sauté the veggies ahead of time to make dinner on a busy night a breeze.
