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If you’re craving an indulgent cheesesteak, this vegetarian version is the one for you. Textured vegetable protein (TVP) is the star of this dish and boasts all of the flavour with less saturated fat than beef.
In a small pot, heat 7 mL (½ tbsp) of oil over medium heat. Sauté mushrooms and garlic for 5 minutes, until mushrooms are tender.
2
Stir in the TVP, dried thyme, onion powder, black pepper, and salt. Cook for 1 minute, until the spices are toasted and fragrant. For an extra kick, try adding 2 tsp (½ tsp) of red chili flakes.
3
Stir in the broth and bring to a simmer. Let simmer for about 6 minutes, until the TVP absorbs all the liquid and resembles ground beef.
4
In a pan, heat the remaining 7 mL (½ tbsp) oil and add the onions and peppers. Cook for 10 minutes, until peppers are tender and onions are caramelized.
5
Slice open the whole wheat rolls and place onto a baking sheet. Divide the TVP mixture between the 4 buns, top with sautéed peppers and onions, and top with the cheese slices.
6
Broil in oven for 2 to 3 minutes, until cheese has melted on top. Serve immediately.
In a small pot, heat 7 mL (½ tbsp) of oil over medium heat. Sauté mushrooms and garlic for 5 minutes, until mushrooms are tender.
2
Stir in the TVP, dried thyme, onion powder, black pepper, and salt. Cook for 1 minute, until the spices are toasted and fragrant. For an extra kick, try adding 2 tsp (½ tsp) of red chili flakes.
3
Stir in the broth and bring to a simmer. Let simmer for about 6 minutes, until the TVP absorbs all the liquid and resembles ground beef.
4
In a pan, heat the remaining 7 mL (½ tbsp) oil and add the onions and peppers. Cook for 10 minutes, until peppers are tender and onions are caramelized.
5
Slice open the whole wheat rolls and place onto a baking sheet. Divide the TVP mixture between the 4 buns, top with sautéed peppers and onions, and top with the cheese slices.
6
Broil in oven for 2 to 3 minutes, until cheese has melted on top. Serve immediately.
