Candice Hutchings – How to Make a Vegan Philly Cheesesteak
Friday September 8, 7:00 pm to 8:00 pm | Lakeside Terrace | Cooking Demo
Instead of salads and smoothies, Candice Hutchings (The Edgy Veg) chooses to re-purpose familiar favourites, by recreating childhood favourites for an audience with sophisticated palettes & food-nerd obsessions. Decadent desserts, trendy dishes & fast food favourites-nothing is off-limits & everything is vegan!
Candice will show you how to make a comfort food favourite, The Vegan Philly Cheesesteak, using every day ingredients. This sandwich includes meaty seasoned mushrooms and seitan, red bell peppers, with thinly sliced sweet onions, and chilies topped with her signature savory vegan cheddar cheese sauce-piled high on a toasted fluffy hoagie roll.
The Edgy Veg Vegan Philly Cheese Steak Sandwich
6 tbsp coconut oil, divided
2 large yellow onions, halved and thinly sliced
Sea salt & pepper
4 cups cremini mushrooms, sliced
1 lb of your favorite seitan recipe, thinly sliced
2 tbsp worcestershire sauce (optional)
1 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
2 tbsp fresh italian parsley, finely chopped
1 large green pepper, thinly sliced
1 large red pepper, thinly sliced
Edgy Veg Cheese Sauce (recipe below)
4 hoagie or sandwich rolls, toasted
Heat 2 tbsp coconut oil in a large saute pan or skillet over medium heat.
Add the onions and season with a pinch of salt. Cook slow and low until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes and turning the heat to low as necessary to prevent burning.
Sauteed Mushrooms & Seitan:
Heat 2 tbsp coconut oil in a large saute pan or skillet over high heat.
Add mushrooms and cook until they are golden brown, about 15 mins.
Lower the heat to medium and add the seitan, vegan worcestershire sauce, paprika, garlic powder, onion powder and a generous pinch of salt and pepper and fry for another 5 minutes or until slightly browned and heated through.
Stir in parsley and season with salt and pepper to taste.
Heat 2 tbsp coconut oil in medium saute pan over high heat.
Add the peppers and cook until soft and edges are slightly charred, about 5-8 mins. Season with salt and pepper to taste.
Butter all 4 toasted buns with vegan buttery spread, and divide seitan mushroom mixture between them. Spoon some of the cheese sauce over the mushroom-seitan mixture, and top with onions, and peppers. Garnish with additional chopped parsley and serve immediately.
Vegan Cheddar Cheese Sauce
1 medium-large potato, peeled and cubed
1 large carrot, peeled and chopped
1/4 cup soy or almond milk
2 tbsp olive oil
1 tsp salt
1/2 tbsp lemon juice
1/4 cup Nutritional yeast
1 tbsp Tapioca starch
1/4 tsp onion powder
1/2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp paprika 2 mL
In a small sauce pot, place potato and carrot and cover with water. Boil carrots and potatoes until they are soft, this should take roughly 20 minutes.
Using a fine mesh sieve or colander, drain carrots and potatoes and reserve the liquid. Set liquid aside. Blend potatoes, carrots, and 1/4 cup soy milk together in a blender until very smooth.
Add oil, salt, lemon juice, nutritional yeast, tapioca, onion powder, garlic powder, mustard powder, and paprika to the blender and blend until very smooth. Add reserved liquid as necessary until desired consistency is reached.
Season to taste with salt.