Vegan Chicken Cheesesteak
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I am not a doctor. I can not diagnose, cure, treat, prevent disease and illness. I am just here to share my experiences and things that I've learned.
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Hey FamBam!
Tonight I had a moment. Sometimes I begin to miss the flavors of my hometown, Philly. I'm sometimes saddened at the thought of never again having the foods that I enjoyed growing up as a meat-eater. That is when I put my thoughts in rotation. I decided to make a plant-based chicken cheesesteak. It was an extremely nostalgic experience. Here's how I did it.
| Prep Time | Cook Time | Total Time |
| 5 minutes | 15 minutes | 20 minutes |
*All times are approximate*
Ingredients:
- unrefined grape seed oil
- chopped onion
- chopped bell pepper
- chopped garlic cloves
- seitan
- pink himalayan salt
- black pepper
- Weber Salt Free Chicken Seasoning
- Follow Your Heart provolone vegan cheese
- Sub/Hoagie roll
- vegan mayonnaise
- spinach
- cayenne pepper
- granulated garlic
- Kirkland Organic No-Salt Seasoning
- ground turmeric
Instructions:
- Add a small amount of unrefined grape seed oil to a skillet over medium heat.
- Add chopped onion, chopped bell pepper, and chopped garlic cloves. Sauté for 2-3 minutes.
- Add seitan, pink himalayan salt, black pepper, and Weber Salt Free Chicken Seasoning. Cook, chopping seitan into the smallest chunks possible until it becomes soft and tender.
- Fix sautéed seitan into a straight line in the skillet, resembling your roll, and place Follow Your Heart provolone vegan cheese on top.
- Apply vegan mayonnaise to the inside of a roll and place in the skillet upside down over top the seitan and cheese layers. Reduce heat to medium-low and allow vegan cheese to melt for about 2-3 minutes.
- Slide spatula underneath the pile of seitan, place one hand on top of the roll, and flip the entire sandwich right side up. Place on a plate, and add preferred condiments. I used Primal Kitchen Organic Unsweetened Ketchup.
- In the same skillet, over medium/medium-low heat, add unrefined grape seed oil, spinach, pink himalayan salt, cayenne pepper, granulated garlic, Kirkland Organic No-Salt Seasoning, and ground turmeric. Sauté until spinach is softened, adding water 1 Tablespoon at a time as needed to keep spinach from sticking to the pan.
- Plate your food and enjoy!
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