These Vegan Cheesesteak Sliders are the perfect comfort food for the big game. Oh, and be sure and have extra napkins standing by 😉
Once again, this recipe was inspired by one of my favorite YouTubers, Chef John of Foodwishes.com.
I was looking for Game Day recipes and his Baked Philly Cheesesteak Sliders Video popped up. I thought hmmm, I already have a Philly cheesesteak recipe based on soy curls…but it’s never been that popular (even though I thought it was pretty good back in 2016 when I originally created it…)
Maybe I can tweak it a bit and make it better? I know I can make the photos look better…. Maybe if I use some of those oil-free Ezekiel Muffins for slider rolls instead?
And that is usually how my recipes are born, with that “Maybe If” idea.
So I added a marinade to that old recipe, as well as some mushrooms for extra ‘meatiness’ (because I realize on Game Day many of the people trying these may not be Vegan), and plated them on some toasted English Muffins, and voila.
I give you my brand new recipe for Vegan Cheesesteak Sliders. I hope you and your football friends enjoy them.
And may the best team win!
Vegan Cheesesteak Sliders
This is really a super-easy recipe.
And once again, you’re going to need a batch of my Vegan Cheese Sauce, so unless you already have some in your fridge, better go make a batch right now. You probably won’t need all of it, but trust me the rest will not go wasting.
Now let’s make a simple marinade. All of the ingredients are in the recipe box below so whisk that up and set it aside for now.
The ‘meat’ in this dish is a combination of Butler Soy Curls and Shiitake Mushrooms. Since the Soy Curls come dried, we’ll need to rehydrate them by pouring a little hot water over them and letting them sit a minute. Then we can drain them, and I like to carefully squeeze as much moisture out as I can.
Chop both the soy curls and the mushrooms into finely diced pieces and mix together. I used my new Mini Food Chopper I got for Christmas and it made the job super easy and quick.
I’ll add Amazon links to both the Soy Curls and my Mini Food Chopper below if you are interested, and keep in mind that as an Amazon Associate I do earn from qualified purchases at no extra cost to you.
Once the meat-mixture is chopped, add the marinade and stir well to ensure everything is evenly coated and set aside.
For Philly Cheesesteaks, we have to have onion, So dice a large onion and add it to a large skillet on your stove. Add a splash of water or veg-broth to prevent sticking and cook these down until they begin to brown and caramelize.
Note: I also added a diced Red Bell Pepper to my mix but that is entirely up to you. I like Bell Peppers but I know some of you don’t.
Right before the onions are done, toss in a few cloves of minced garlic and stir well.
Now we can add our soy curl/mushroom mixture and the liquid from that should be enough to prevent anything from sticking. Stir to mix and cook that down until most of the liquid from the marinade and mushrooms has evaporated.
So we have our meat, and our cheese, so all that’s left is our bun.
As I said, I used Ezekiel Sprouted Grain English Muffins. You can find them in the freezer section of many grocery stores.
Of course, you can use whatever roll, baguette, or bread that you like. I like these because they are slider shaped and are 100% oil-free.
I toasted my muffins and then heaped a pile of the meat mixture onto each one followed by a drizzle of my cheese sauce.
Like I said, very simple, pretty quick to make, and extremely satisfying. But I will warn you, they are kind of messy so make sure to have plenty of napkins standing by 🙂
Enjoy.
Vegan Cheesesteak Sliders
- Author: Brand New Vegan
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Prep Time: 30 min
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Cook Time: 30 min
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Total Time: 1 hour
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Yield: 6-8 servings
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Category: Appetizer, Snack
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Method: Stovetop, Blender
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Cuisine: American, Vegan
Description
These Vegan Cheesesteak Sliders are the perfect comfort food for the big game. Oh, and be sure and have extra napkins standing by 😉
Ingredients
- 4oz butler soy curls (1/2 bag)
- 3.5oz shiitake mushrooms
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1–2 cups of my vegan cheese sauce
- ezekiel english muffins (oil-free)
- marinade
- 4 Tbs low sodium soy sauce
- 1 Tbs maple syrup
- 2 tsp apple cider vinegar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground pepper
Instructions
- Whisk all marinade ingredients together and set aside
- Rehydrate the soy curls by covering with hot water, then drain and squeeze dry
- Finely chop both the mushrooms and the soy curls and mix together in a small bowl
- Add marinade and stir – set aside for now
- Prepare cheese sauce. You’ll only need 1-2 cups, so the rest can be saved for another recipe.
- Dice onion and pepper and add to a large skillet
- Saute veggies in a splash of water or veg broth until they begin to caramelize and lightly brown
- Stir in garlic
- Add the soy curls/mushroom mixture and mix well
- Lightly dry-fry the ingredients until most of the moisture has evaporated and it begins to brown a bit
- Toast muffins if desired
- To assemble: Add a heaping scoop of the mushroom mixture, and drizzle with cheese sauce
- Serve with plenty of napkins 🙂
Notes
Keywords: vegan cheesesteak
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