The countdown is on!
Can’t wait to cook on stage at Vegfest this weekend! Just as a reminder, here are my demo times again:
Both demos will be taking place in the demo kitchen on the first floor (there’s only one at Vegfest, so you can’t miss it!)
There are still tickets available, so better grab some before they sell out 😉
I’ll be cooking two separate dishes on stage for4 you – I’ve already shared the Vegan Tikka Masala Recipe with you that I’ll be cooking with Oumph! on one of the days with perfect timing for #NationalCurryWeek this week – but I haven’t quite told you yet, what the second dish will be!
Well I might ruin the surprise for the weekend – cause it’s this one here 😉 It’s too good not to share it early, so I simply couldn’t wait until after Vegfest. Say hello to the ‘Philly Cheeze Oumph!’ as I like to call it! It’s inspired by a Philly Cheese Steak Sandwich – but also very different!
As you’ll be able to tell from the philly cheese steak sandwich recipe below, I’ve used Pulled Oumph! (stocked in Tesco, WFM & co) in my sandwich, topped it with caramelised onion & green pepper (just like the real deal!) and created my own vegan cheese sauce to make the sandwich super-duper cheesy on the top (like the real deal, just without the cows ;))
Panini Bread or Baguette of your choice
1 green bell pepper, sliced
1 red onion, sliced
2 Tbsp Extra Virgin Olive Oil
For the ‘cheesy’ sauce
– 1 cup soy milk
– 1-2 tbsp tapioca starch
– 3 tbsp nutritional yeast
– 1 tsp salt
– 1/2 tsp onion powder
– 1/4 tsp garlic powder
– 1/2 tsp mustard powder
– 1 tbsp tomato paste
– 1 cup coconut oil
1. Start by cutting the bread in half – if you’re using baguette, then cut it into panini-length pieces for each sandwich.
2. To a medium size frying pan, add the sliced green bell pepper, sliced red onion and 1 Tbsp of Extra Virgin Olive Oil. Saute until the onion be comes translucent and the pepper softens, then remove both from the pan and set them aside.
3. Pour another tablespoon of Extra Virgin Olive Oil into the frying pan and cook the Pulled Oumph!. You can do so either from frozen or you can let it de-frost for 30 minutes before cooking, which will shorten the cooking process.
4. The Pulled Oumph! is ready when its releasing its saucy juices and crisping up on the edges. Remove from the heat, when done and start on the vegan cheesy sauce in the meantime
5. Add the sauce ingredients apart from the coconut oil to a saucepan and heat up on a medium heat whilst whisking to combine.
6. Once everything starts to bubble & thicken, remove the sauce from the heat and add in the coconut oil.
7. Heat it up again on the stove until the mix is thickening, then remove from the heat. Let the sauce sit to cool for 2 minutes, then start assembling your sandwich!
8. Start with a good layer of Pulled Oumph!, then add the onion/pepper mix on the top. Use a tablespoon to pour the vegan cheese sauce onto each sandwich. and finish off with a sprinkle of salt/pepper, your favourite hot sauce (this is optional of course!) and some sesame seeds for a crunch!
- Serving Size: 2
- Calories: 566
- Sodium: 805mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Carbohydrates: 54g
- Fiber: 45g
- Protein: 45g
- Cholesterol: 93mg
Keywords: philly cheese steak sandwich, philly cheese steak sandwich recipe