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Grilled Vegan Philly Cheesesteak Sandwich Recipe

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Grilled Vegan Philly Cheesesteak Sandwich

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Wheat Meat:
2 cups Bob’s Red Mill Vital Wheat Gluten
1/2 teaspoon ground sage
1 teaspoon marjoram
1 teaspoon onion powder
1 teaspoon garlic powder
2 cups water
6 cups filtered water
2 tablespoons molasses
2 tablespoons tamari or soy sauce
3 tablespoons tamari
2 tablespoon grape-seed or canola oil
2 teaspoons maple syrup
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Sea salt and freshly ground pepper, to taste
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
1/2 sweet yellow onion
2 tablespoons grape-seed or canola oil
Field Roast Vegan Chao Creamy Slices
Ciabatta or your favorite artisan roll
Vegan mayonaise


  1. Follow Bob’s Red Mill package instructions for Basic Seitan. In a medium saucepan bring the six cups of water for the broth to a boil, add the molasses and tamari or soy sauce and reduce to simmer.
  2. In a medium mixing bowl combine the vital wheat gluten with the spices. Add the water and mix until a dough forms. Knead the dough for about 1-2 minutes, adding a little extra vital wheat gluten if the dough feels wet or spongy. Continue to knead the dough and sprinkle with additional vital wheat gluten until it feels firm and elastic. Be careful not to over knead, it should reach the right texture within just 2-3 minutes of kneading.
  3. Divide the dough into five even pieces and place them in the simmering broth. Continue cooking for 60 minutes, stopping to turn each piece every 10-15 minutes to cook evenly. After 60 minutes remove the meat from the remaining broth, place it on a cutting board and let it cool. While it’s cooling prepare the marinade and veggies.
  4. Slice the bell peppers and onion into thin strips, heat a medium frying pan, add two tablespoons of oil and sauté the veggies until the peppers soften and the onions begin to caramelize. Set them aside, keep them covered and warm.
  5. In a medium mixing bowl combine the marinade ingredients and mix well. Thinly slice three of the five pieces of cooled meat on a mandolin or by hand, toss the sliced meat in the marinade to coat evenly.
  6. Heat the frying pan or grill again to medium high and add the sliced meat, grill the meat until it begins to brown. Arrange the slices into three to four separate servings in the pan or grill, top with the cheese and turn down the heat to allow the cheese to begin to melt.
  7. Spread a light amount of vegan mayonnaise on the inside of each piece of bread and place the bread mayo side down on the hot grill. Grill the bread until it begins to lightly brown on the inside then transfer to a serving plate.
  8. Use a spatula to transfer the grilled meat and melted cheese onto the bottom half of the warm bread, layer on the grilled onions and bell peppers then top with the second half of the bread and serve.
  9. Note:
  10. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
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