Start by re-hydrating your soy curls. Check your package for directions, but I usually soak mine in hot water for 10-15 minutes.

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.

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

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.

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.

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.

Remove from the heat.

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

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.

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

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.

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