This Portobello Cheesesteak recipe will fulfill your comfort food cravings! These sandwiches are meaty (without meat) and feature gooey vegan mozzarella. They’re sure to satisfy plant-eaters and carnivores alike!
Let’s talk about COMFORT FOOD. Now is the perfect time of year to cozy up in a blanket with a plate of hearty, comforting food (washed down with hot chocolate, of course).
If I had to pick my favorite comfort foods, they would be: mac & cheese, a hefty sandwich or burger, and a big ole plate of crispy fries with all the ketchup. Can someone bring me all of that now, plz?!
Just a side note: you can eat comfort food in the summer. You can eat it whenever you want. You can have a big plate of rich food right in the middle of June. The holidays aren’t the only time of year you should “allow” yourself to enjoy the foods that nourish your soul. That’s something you can do year round! I do think our bodies are smart and want hearty, stick-to-your-ribs food in the winter to help keep us warm, but that doesn’t mean you can’t have comfort foods in other seasons. Okay, side note over!
To be honest, I was not worried about finding versions of my favorite comfort foods when I went vegan. First off, I love to cook everything, and there are amazing recipes out there for anything you can imagine. Second, the selection of vegan products was great 3.5 years ago and has only gotten even more bomb! You can literally find anything you want: Daiya boxed mac & cheese, Gardein fried chick’n patties, the Beyond Meat and Impossible Foods burgers that are so meat-like that you won’t believe they’re vegan… damn, I love 2018.
But if you’d like to try your hand at cooking up some comfort food at home, I’ve got just the recipe for you. Portobello cheesesteak sandwiches! 👅
(Click here to see how they’re made!)
The recipe is from the new cookbook Vegan Junk Food, Expanded Edition: 200+ Vegan Recipes for the Foods You Crave—Minus the Ingredients You Don’t by Lane Gold!
Y’all, I was drooling when I flipped through this cookbook. There are recipes for everything from taquitos to meatball pizza to mac & cheese bake to apple brown sugar pie. All vegan!
Anything is possible, friends.
I’m really excited that I get to give away TWO copies of Lane’s new expanded cookbook to two lucky readers! Enter below.
These portobello cheesesteak sandwiches are incredibly tasty, and they come together in under an hour. You’ll be surprised how meaty mushrooms can be!
The recipe calls for sandwich rolls, but I used crusty French bread as the buns. For the cheese, I would recommend Daiya, Follow Your Heart, or So Delicious shreds.
Enjoy!
Portobello Cheesesteak
This Portobello Cheesesteak recipe will fulfill your comfort food cravings! These sandwiches are meaty (without meat) and feature gooey vegan mozzarella. They’re sure to satisfy plant-eaters and carnivores alike!
Ingredients
- 1 pound portobello mushrooms
- 2 tablespoons oil, divided
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium green bell pepper, seeded and sliced
- 1 medium red bell pepper, seeded and sliced
- 1 medium onion, peeled and thinly sliced
- 4 sandwich rolls*
- 2 cups vegan mozzarella shreds
Instructions
- Preheat oven to broil.
- Slice portobello mushrooms into ¼” slices. In a large bowl, toss mushrooms with 1 tablespoon oil, Worcestershire sauce, salt, and pepper.
- In a medium sauté pan over medium-high heat, sauté mushrooms until tender. Remove from pan.
- Add remaining tablespoon of oil to the pan and sauté peppers and onions until onions are golden and peppers are tender, about 8 minutes. Add mushrooms back to the pan and stir.
- Spoon mushrooms and peppers into sandwich rolls; place ½ cup cheese on each. Place sandwiches under broiler and cook until cheese is melted and bread is toasted, about 4–5 minutes.
Notes
*Use gluten-free rolls if needed.
