A vegan twist on the classic Philly cheese sandwich, featuring savory portobello mushrooms, onions, and bell peppers topped with gooey vegan cheese, all nestled inside a toasted hoagie roll.
Ingredients: 2 large portobello mushrooms, sliced. 1 medium onion, thinly sliced. 1 bell pepper, thinly sliced. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. Salt and pepper to taste. 4 slices vegan cheese. 4 hoagie rolls, sliced.
Instructions: Turn on the oven and heat it up to 400F 200C. Warm up the olive oil in a big pan over medium-low heat. Slice the onions, bell peppers, and mushrooms and add them to the pan. Salt, pepper, and garlic powder can be used to season the food. It will take about 8 to 10 minutes of sauting until the vegetables are soft. Put the hoagie rolls on a baking sheet while the vegetables are cooking. On each roll, put a slice of raw cheese. After the vegetables are done, put an equal amount of them on each hoagie roll and top with vegan cheese slices. Put the baking sheet in the oven and bake the rolls and cheese for 5 to 7 minutes, or until the rolls are golden. Take the sandwiches out of the oven and put them together. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 15 minutes
Sandi Tamine
