5 from 1 vote
Chipotle Vegan Cheesesteak
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Sauteed soy curls, onions and peppers, chipotle mayo and slightly spicy vegan cheese sauce!

Course: Main Course
Servings: 4 Sandwiches
Calories: 500 kcal
Author: Lauren Hartmann
Ingredients
"Steak" and Veggies
  • 7-8 oz. Soy curls
  • 2 Tablespoons Olive oil
  • 1 Large Red bell pepper, sliced
  • 2 Jalapenos, sliced
  • 1/2 a Sweet onion, sliced thin
  • 6 Cloves Garlic, chopped
  • 2 Tablespoons Liquid aminos or soy sauce
  • 1 Tablespoon Molasses
  • 1 Tablespoon Tomato paste
  • Salt and pepper to taste
Chipotle Mayo
  • 3/4 Cup Vegan mayo, I used Hellman's
  • 1 Chipotle in adobo, finely chopped
  • 1/2 Teaspoon Adobo sauce from the can
  • Pinch of salt
Vegan Cheese Sauce
  • 2 Tablespoons Vegan butter, I used Earth Balance
  • 2 Tablespoons All purpose flour
  • 1 1/2 Cups Almond milk or non-dairy milk of choice
  • 1/4 Cup Nutritional yeast
  • 1 Teaspoon Adobo sauce from the can
  • Salt and pepper to taste
For The Sandwiches
  • 3-4 Hoagie Rolls, vegan
Instructions
  1. Start by re-hydrating your soy curls. Check your package for directions, but I usually soak mine in hot water for 10-15 minutes.

  2. While the soy curls are soaking, make the chipotle mayo. Mix all the mayo ingredients together in a small bowl and put in the fridge until ready to use.

  3. When the soy curls are ready to be cooked, heat the olive oil on medium high in a large nonstick skillet.

  4. Add the bell pepper, the jalapenos, the onions and the garlic. Saute, reducing heat as needed until the onions and peppers are beginning to brown. About 5-7 minutes.

  5. Then add the soy curls into the skillet, and saute for another 5-7 minutes to brown the soy curls as well. Season with a few pinches of salt and pepper.

  6. In a small mixing bowl, whisk together the aminos or soy sauce, the molasses and the tomato paste. Add that to the skillet and toss the soy curls and veggies in the sauce. Continue to saute to for a few more minutes. Taste and adjust seasonings. Soy curls don't taste like anything, so make sure they are seasoned well.

  7. Remove from the heat.

  8. Now, make the cheese sauce. You can remove the soy curls from the skillet and use that so you don't dirty more dishes.

  9. Heat the vegan butter on medium high until melted, whisk in the flour to form a paste(roux). Let it simmer for a minute. Reducing heat as needed.

  10. Now, whisk in the non-dairy milk, making sure the roux is completely incorporated and there are no lumps.

  11. Then, whisk in the nutritional yeast, the adobo and a few pinches of salt and pepper. Bring to a simmer, and simmer on low for 3-4 minutes, whisking or until the cheese sauce is nice and thick. Taste and add more salt and pepper if needed.

  12. Now, slather a hoagie roll with chipotle mayo, fill with soy curls and veggies and drizzle the vegan cheese sauce on top!

Recipe Notes

I added links to soy curls above if you need to order them. I can find them at my local stores, but I don't know if everyone can. 

Nutrition Facts
Chipotle Vegan Cheesesteak
Amount Per Serving
Calories 500 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 4g20%
Sodium 1043mg43%
Potassium 305mg9%
Carbohydrates 56g19%
Fiber 11g44%
Sugar 16g18%
Protein 31g62%
Vitamin A 1890IU38%
Vitamin C 62.9mg76%
Calcium 292mg29%
Iron 14.4mg80%
* Percent Daily Values are based on a 2000 calorie diet.