Ingredients:
- For the “Cheesesteak” Filling:
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 8 oz (about 225g) mushrooms, thinly sliced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup vegan beef-style strips or seitan, sliced (store-bought or homemade)
- For the “Cheese” Sauce:
- 1 cup raw cashews, soaked in hot water for 1-2 hours
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the Cheesy Bread:
- 1 large baguette or Italian bread
- Vegan butter or olive oil for brushing
Instructions:
- Prepare the “Cheesesteak” Filling:
- In a large skillet, heat olive oil over medium heat. Add sliced onions, bell peppers, and mushrooms. Cook until softened, about 5-7 minutes. Season with garlic powder, salt, and pepper. Add vegan beef-style strips or seitan and cook until heated through. Set aside.
- Make the “Cheese” Sauce:
- In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until smooth and creamy.
- Assemble the Cheesy Bread:
- Preheat your oven to 375°F (190°C).
- Slice the baguette or Italian bread in half lengthwise. Hollow out a bit of the bread to create a trough.
- Brush the inside of the bread with vegan butter or olive oil.
- Layer and Bake:
- Spread a generous layer of the “cheese” sauce inside the hollowed-out bread.
- Spoon the prepared “cheesesteak” filling over the cheese sauce.
- Bake in the Oven:
- Place the assembled cheesy bread on a baking sheet and bake in the preheated oven for 15-20 minutes or until the bread is crispy and the filling is hot.
- Serve:
- Once out of the oven, let it cool for a few minutes, then slice and serve