Sunday, January 29, 2012

Philly Cheese-steaks, what?

There comes a time in everyone's life where a little comfort food goes a long way. You want to fill up your belly with warmth and more specifically, grease and fat. A good vegan meal that pairs well with beer is quite the treat in my world. I find that my tastes have changed so much as my diet has become healthier and more whole-foods based that I don't often crave this kind of 'meatiness' in a meal, but once in a while you gotta cook like a lumberjack. Or, for a lumberjack. Or just for a man. (Expressing my stereo-type flare here. No worries.)

So when my dad asked me if I had any ideas for a meal he could serve to a few of his (man) friends, I was reminded of the Philly Cheese-steak I had during my time in Burbank, California, at a vegan friendly pub. That was a great meal, and good beer too!

A super easy recipe here with super scrumptious results.


Veganized Philly Cheese-Steak
(serves 4)

2 tbsp oil
2 medium red peppers
3 medium cooking onions
salt and pepper
1 4-pack Tofurkey Beer-brat sausages (I used the Italian flavour and found that the spiciness of it overtook the other flavours.)
1 package Daiya Mozzarella vegan cheese
4 sesame sausage-style buns (the softer, the better)

Wash your red peppers well and dice them into medium sized pieces.
Cut your onions in half lengthwise, and slice them in 1/2cm slices.
Over med-med high heat, add 1 tbsp oil to a frying pan and when hot, add your onions and peppers.
Fry until quite well cooked- the darker the colour, the more onion and pepper flavour. Add a bit of salt and pepper.

When the onions and peppers are cooked, add 4 (thinly sliced on the bias) sausages to the pan and the other tbsp of oil. Allow the sliced sausages to cook and get crispy and dark. When the mixture is nicely cooked, turn off the heat and add about a cup and a half of Daiya cheese. Cover with a lid and let cheese melt.

The mixture all cooked, but this wasn't
enough cheese! (Plus, the mozzarella
is a better choice than this cheddar.) 

Cut open your sandwich buns and portion your cheese-steak mixture into the buns. If the cheese has disappeared you can always add a bit more on top at this point. The cheese is very sticky so consider your utensil as you take it from the pan.

I added more cheese after I took this photo.

Serve with some sweet potato fries and a vegan coleslaw for a pub-style meal, or a green salad for something a bit lighter.

My peppers are in strips, but I'd dice them next time
and cook them longer. 



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