Cheesesteak

Recipe Created in Partnership with Soom

Makes One Large Cheesesteak

INGREDIENTS

For the Seitan + Sautéed Veggies:

• 8 oz Box of Blackbird Original Seitan, sliced thin 

• 2 Tbsp Vegan Butter

• ¼ cup White Mushrooms, sliced

• ½ Yellow Onion, sliced 

• 1 Green Bell Pepper, sliced 

• 1 Tbsp Vegan Worcestershire Sauce 

• Salt + Pepper to taste

For Soom’s Vegan Tahini Cheese Sauce:

• 1 Tbsp EVOO

• 2 large White Potatoes, peeled and diced

• 2 Carrots, peeled and diced

• 1/2 cup Sweet Onion, diced

• 1 cup Water

• 1/4 cup Soom Premium Tahini

• 1/3 cup Canola Oil

• 1 Tbsp Freshly Squeezed Lemon Juice

• 1 1/2 Tbsp Nutritional Yeast

• 1 tsp Sea Salt

• 1/2 tsp Garlic, minced

• 1/4 tsp Cayenne Pepper, ground

• 1/4 tsp Yellow Mustard Powder

• 1/2 tsp Cracked Pepper

For the Roll:

• 1 large Hoagie Roll 

• 2 Tbsp Vegan Mayonnaise

METHOD

For the Seitan + Sautéed Veggies:

1. In a large stock pot, sauté sliced Vegetables in Vegan Butter until caramelized (15 minutes) 

2. Remove Vegetables and add sliced Seitan, season with Salt, Pepper and Worcestershire Sauce 

3. Once Seitan beings to brown, add Vegetables back to pot and mix together and set aside  

For Soom’s Vegan Tahini Cheese Sauce:

1. Heat olive oil in a large non-stick skillet. Add potatoes, carrots, onion and 1 cup water to the skillet. Cover and cook over medium heat, until tender. Drain excess water, if any.

   2. Transfer vegetables to a blender or food processor and pulse until smooth. Add tahini, canola oil, lemon juice, nutritional yeast, sea salt, minced garlic, cayenne pepper, yellow mustard powder, cracked pepper, and 3/4 cup water to the blender. Pulse until fully integrated. Taste and adjust seasonings to preference. Thin with hot water, if desired.

For Assembly:

1. Toast Hoagie Roll in oven and spread Mayonnaise on both sides of roll. Add Seitan and Vegetable mixture, then Cheese sauce. Wrap in parchment paper and tin foil, slice and serve

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