Seitan Philly "Cheese Steak"

INGREDIENTS:

• half batch of seitan (refer to recipe or video)

• 1 package sliced mushrooms, white or baby portabello are fine

• 1 red or orange bell pepper

• 1 medium onion

• 1 teaspoon garlic

• 2 tablespoons coconut aminos

• 1 batch of vegan cheddar cheese sauce or any vegan cheese you like (optional)

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• salt and pepper to taste

Vegan Cheddar Cheese Sauce:

• 1/2 cups cashews soaked overnight, or covered in water and microwaved for 3 minutes then drained

• 1 cup water

• 2 tablespoons corn starch or tapioca starch

• 1 teaspoon light miso paste

• 1/2 tablespoon apple cider vinegar

• 2 tablespoons nutritional yeast

• 1/2 teaspoon turmeric

• 1 teaspoon smoke paprika

• 1/2 teaspoon salt

COOKING INSTRUCTIONS:

1. Cut seitan and vegetables into thin strips.

2. Next heat a few teaspoons of oil over medium heat adding the onions once the oil is hot. Sauté for several minutes.

3. Next heat a few teaspoons of oil over medium heat adding the onions once the oil is hot. Sauté for several minutes.

4. Now add the rest of the vegetables and a dash of salt and let those cook for 3 to 4 minutes.

5. Add in the seitan, garlic, coconut aminos, and seasoning and saute until all of the vegetables are cooked though and the seitan begins to brown, around 5 minutes.

6. TO MAKE THE CHEESE SAUCE add all of the ingredients to a high speed blender or food processor, and blend until completely smooth.

   Transfer the cheese mixture to a medium pot and heat on medium/ low heat, whisking continuously until the cheese begins to thicken to a queso consistency. If it gets too thick, you can add a little more water to thin it back out.

7. Use any kind of sandwich/hoggie bun or bread you like. I often buy french bread baguettes and cut them. French bread should be plant based and often the other options in the grocery store bakery are not.

8. Add the philly mixture to the buns and top with cheese sauce.