TVP “Cheesesteak” Sandwiches

15 ml vegetable oil

750 ml cremini mushrooms, sliced

2 cloves garlic, minced

375 ml textured vegetable protein (TVP)

5 ml dried thyme

5 ml onion powder

1 ml black pepper

1 ml salt

375 ml lower sodium vegetable broth

1 onion, thinly sliced

1 bell pepper, thinly sliced

4 whole wheat rolls

4 slices lower fat provolone or mozzarella cheese

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.

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.

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.

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.

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.

Broil in oven for 2 to 3 minutes, until cheese has melted on top. Serve immediately.

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TVP “Cheesesteak” Sandwiches