Vegan Philly & Cheeze

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You have to have a good sandwich every once in a while. As much as I love peanut butter and banana sandwiches, they are not "dinner worthy". I wanted a sandwich to serve my teenage son that would make him say "wow!". 

This whole idea started with the portobella mushrooms being on sale at the store this week. I grabbed 4 big mushrooms and through them in the cart and started looking for inspiration. It always takes me time in the grocery store, because I do love to browse and look for new ideas. I just walked up and down the isles gathering my already planned meals and looking for something, other than Stroganoff  I could make for dinner. (Nothing wrong with Stroganoff, but we have had this meal a lot & I'm just tired of it at the moment.)

 I found a steakhouse marinade when looking at pasta sauces. I decided to try and marinade my mushrooms and grill them up into a Philly style creation using up the rest of my Lazy vegan Beer Cheese sauce. This was not a recipe for the health conscious vegans out there, it was a recipe for a family dinner without worries. My messy, gooey, cheesy, tangy, "meaty", hearty, and delicious sandwich was a hit at dinner & will be come a regular rotation at the house since it was so easy to prepare.

More delicious  family meals:  Italian Roasted Tempeh w/ Whole Garlic Cloves, Harvest Vegetable Soup w/ Grilled Cheeze, Short Cut Red Beans and Rice, & Red Curry Veggies and Ramen, Easy Vegan Sunday Dinner & for desert try No Bake Banana Oreo Pudding

Philly Portobella & Cheeze Sandwiches:

4 (8oz.) Packages fresh mushrooms, sliced*

1 (16 oz) steakhouse style marinade *

1 (16 oz) Frozen peppers and onions

1 cup Lazy Vegan Beer Cheese , or other vegan cheese sauce

4 sub style rolls

Salt and Pepper to taste

Sliced jalapeños (optional )

Just Mayo (optional )

In a deep bowl, cover mushrooms in marinade. Cover tightly.

Place bowl in refrigerator for at least 1 hour ( I did this in the morning before work & cooked them when I got home).

Preheat oven to broil .

Warm up your flat griddle to high (or heat up a non stick skillet over medium heat heat).

Drain excess marinade from mushrooms.

Cook mushrooms, peppers and onions on griddle for about 8 minutes, until browned. Season to taste.

Place split rolls on a cookie sheet.

Coat each side with cheeze sauce

Brown under broiler. Remove from

Top rolls with mushrooms, peppers and onions. Pour more hot Cheeze sauce over mushrooms and top with desired toppings.

Makes 4 sandwiches

* For a quicker sandwich, you can use 2 bags of Gardein Szechuan beefless strips. Save the glavor packet for another meal. Cook strips over medium high heat with olive oil, A1 sauce & 8 oz. Chopped mushrooms.

Prepare as directed above.

Easy Pulled Jackfruit

New Year's Day is a big celebration around our house. It is my husband's birthday and, in the South, we have to cook a big traditional meal. That meal ( greens, black eyed peas and pork) is supposed to bring us luck and money in the new year. As a vegan, obviously, we won't be eating pork. What do Vegans eat for New Years? 

This year I decided to try one of the latest vegan food trends - Jackfruit. This is an Asian fruit that shreds like meat when cooked. It has a bland flavor which takes on any sauce you cook it in and is perfect for making pulled jackfruit sandwiches! You will probably have to go to an Asian specialty supermarket to find the cans of green jackfruit. Make sure you get the jackfruit in water or brine & not in syrup...that's a whole other thing. 

So...Happy new year!! Go celebrate and try new things!

Looking for some more southern classics?  Try my Buffalo Tempeh over cheeze grits, fried green tomatoes, Banana Pudding Pie, Applesauce Cornbread Muffins, Vegan "Chicken" (jackfruit) Casserole , & Cheezy Butternut Macaroni

Pulled Jackfruit Sandwiches:

I made 6 sandwiches from this recipe...

4 (17oz.) cans of green jackfruit in water, drained.
1 (16oz.) Jar of vinegar based NC BBQ sauce (or your favorite BBQ sauce)

1 package of hamburger rolls
Vegan Coleslaw (optional)

1. Preheat oven to 450.

2. spread your jackfruit out on a greased 11x13 casserole dish.

3. Cook for about 20 minutes, stirring after about 10 minutes. Continue to cook until jackfruit begins to brown on the edges and no longer looks transparent.

4. Remove jackfruit from the oven and toss with 2/3 of your BBQ sauce. Place back in the oven about 10 minutes.

5. Remove jackfruit and allow to cool about 10 minutes.

6. Using 2 forks, pull your jackfruit apart. It should resemble shredded meat. Make sure you pull the rougher core pieces, and large seeds apart also for a better texture. 

7. Place jackfruit on your roll and enjoy!

Serve with vegan coleslaw for authentic NC BBQ sandwiches. 

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Sriracha Black Bean Burger

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My husband just asked for a Veggie Burger, but we were out of the premade, frozen, ones in the freezer. It looks like it's time I make my first veggie burger as a Vegan. I have to admit, this was a little intimidating. I had never even read a recipe for veggie burgers, because the frozen ones were so convenient. Time to search the pantry and refrigerator for ideas.

I have black beans, oats, some random veggies, nutritional yeast, avocados, & my husbands favorite ingredient, sriracha. Let the games begin! I just started by slicing my veggies, smashing my beans, tasting, adjusting and experimenting. A few beers later, we had a black bean burger that was so much better than the frozen ones I had been living off lately!!

Looking for more Vegan recipes? Try my  Cuban Black Bean & Plantain Bowl,  Kale Stuffed Eggplant Parm,  Chipolte Mac-N-Cheeze with Smokey Lentils,  Vegan Cabbage Rolls,  Creamy Jackfruit Casserole & Vegan Philly & Cheeze

Sriracha Black Bean Burgers:

1/2 cup of corn
1/2 cup finely diced onion
1/2 cup finely diced red pepper
1/2 cup finely diced poblano pepper
2 cups spinach, finely chopped
1 tsp. Cumin
1 tsp. Paprika
3 cloves garlic, crushed
1 Tbsp. soy sauce
Oil
Salt and Pepper to taste
2 (15 oz) cans of black beans, drained and rinsed.
2 Tbsp. ground Flax seed
2-3 Tbsp sriracha
2 Tbsp nutritional yeast
1/2 cup Quaker oats
6 burger buns
Avocado, vegan cheese, Sriracha or your other favorite toppings  (optional)

METHOD :

Sautée corn, pobalano pepper, onion, red pepper, & spinach, over medium high heat until slightly charred.

Add cumin, paprika, garlic, & soy sauce and cook for an additional minute.

Remove from heat.

In a mixing bowl, smash black beans until smooth.

Add  cooked veggies, nutritional yeast, oats, flax seed, salt and pepper to black beans and mix well.

Form black bean mixture into patties.

To prepare: ( 2 methods)

1. Fried 

Place patties on a plate lined with wax paper. Freeze for 30 minutes.

Fry burgers in a little oil over medium heat until a crispy crust forms, about 10 minutes on each side.

2. To bake

Preheat over to 425.

Place burgers on a non stick baking sheet.

Bake about 30 minutes, turning once around 20 mins ( top with cheese at this point, if you are using it).


Makes 6 -8 burgers.