Sometimes, the leftovers in your pantry and fridge can create the best foods.
For instance, Bitter Sweet blog’s Philly Cheesesteak. In my version, I used a gluten free baguette and sorghum flour instead of regular flour. Luckily, Portland has a dedicated gluten free bakery called New Cascadia that also happens to have some vegan breads, as well. The baguette falls into this category and has become a staple in my grocery list.
1 1/2 Cups (About 2.8 – 3 Ounces) Soy Curls
1 1/2 Cups Pacific Mushroom Broth
4 tsps Olive Oil
1 Medium Yellow Onion, Thinly Sliced
1 Red Bell Pepper, Thinly Sliced
1/2 tps Dried Thyme
1/2 tsps Garlic Powder
1/4 tsp Freshly Ground Pepper
1 tbsp Sorghum Flour
1 Tablespoon Soy Sauce
1 Tablespoon Annie’s Vegan Worchestershire Sauce
1 New Cascadia Traditional Rustic Baguette or any gluten free baguette, cut in half and toasted
Veganaise to spread on the baguette
5 Slices Provolone-Style Daiya Cheese
Heat up the mushroom broth and pour them over dry soy curls. In the meantime, grill the cut up onion and pepper in a pan.
Once they have grill marks, add the re-constituted soy curls, along with the broth in it. Cover and cook on low heat.
Toast the bread while the soy curls, onions, and peppers cook. Once the “meaty” mixture is ready, take out the bread (careful not to burn it or over toast it), compile the sandwich.