Plant-Based, Everything-Free Philly Cheesesteak



Gluten-free, dairy-free, meat-free, soy-free, nut-free, cruelty free... you get the point. It's completely allergen free, it's 100% plant-based and it's BOMB.


This recipe is hands-down my new favorite go-to. It’s the perfect savory, cheesy dish to make for dinner. The recipe below serves 1 person, but you can easily double or triple the recipe to make a feast for the whole family!


All you need is 20 minutes, a non-stick pan and stove, mushrooms and peppers. I used what I had in my fridge, but you can add any other vegetables you prefer! I definitely recommend that you use mushrooms and bell peppers as the base, for that classic Philly Cheesesteak taste.


Let's get into the recipe!



Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


Ingredients:

1 portobello mushroom

1 bell pepper (yellow or green)

½ red onion

3 cups spinach

1 tablespoon olive oil

3 slices plant-based white cheese (I used GOOD PLANeT Foods smoked provolone slices)

1 tablespoon minced garlic

1 tablespoon chopped (or dried) basil

2 teaspoons salt

2 teaspoons pepper


Recipe:

1. Cut the bell pepper, onion and mushroom into long, thin slices (the mushroom slices can be a bit thicker; I sliced it into 3 sections for this recipe). Set mushroom slices aside. Add ½ tablespoon of olive oil to a medium sized non-stick pan and bring to a medium-high heat on the stove.

2. Add bell pepper and onion slices to the heated pan. Let cook for about 5-7 minutes, or until the onions are translucent and the bell peppers are cooked to a softer texture.

3. Add 3 cups of spinach to the pan. Cover and stir occasionally, until the spinach leaves are cooked. This will take about 1-2 minutes.

4. Remove sautéed veggies from the pan and set aside in a bowl. Keep the pan heated on the stove.

5. Pour another ½ teaspoon of olive oil into the pan and add mushroom slices. Sprinkle 1 teaspoon of both salt and pepper, ½ tablespoon of garlic and ½ tablespoon of basil on top of the mushroom slices. Cover and let sit for about 5 minutes.

6. Flip mushroom slices over and add the same portions of salt, pepper, garlic and basil to this side. Cover and let sit for 2 minutes.

7. Add 3 slices of plant-based white cheese onto the mushroom slices, cover and let sit for another 5 minutes.

8. Remove from heat, scoop cheesy mushrooms onto the bowl of sautéed veggies, and enjoy. Sprinkle on some more chopped basil for garnish if you desire!


Notes:


You can use whatever cheese you prefer in this recipe, but I HIGHLY recommend my new absolute favorite: Smoked Provolone vegan, allergen-free cheese by GOOD PLANeT Foods. This is my favorite vegan cheese because it melts better than any other brand I've tried (and trust me, I've tried a lot), it tastes amazing AND its free from soy, gluten and nuts (and obviously dairy)! Basically, anyone can eat this cheese, no matter what kind of diet they follow.



I hope you enjoyed this recipe as much as I did! Let me know if you try it out and what you think in the comments on my blog. Thanks for tuning in!



Siena Ulrich

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