Not eating meat is no reason to miss out on the warm goodness of a Philly cheesesteak. This recipe replaces beef with seitan, a protein-filled meat substitute made from wheat gluten. If you're in the Philadelphia area, try to use Ray's Seitan. Manufactured locally in Port Richmond and available at several area health-food stores, Ray's tastes beautiful in this recipe.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Ingredients:
- 1 12 oz. package of seitan, squeezed of excess water and chopped into 1/2" pieces
- 2 Tbsp olive oil
- 1 small onion, sliced
- 1 green pepper, sliced
- 2 slices of provolone, torn into strips, or vegan cheese of your choice
- 1 long Italian roll, sliced open lengthwise on the top
Preparation:
Heat 1 Tbsp of the olive oil in a large skillet or on a griddle over medium heat. Add the peppers and onions and cook, stirring occasionally, until the onions begin to clear, about 5 minutes.
Add the other Tbsp of olive oil and the seitan. Cook, occasionally pushing the seitan, peppers and onions from one side of the pan to the other.
When the seitan starts to crisp and turn golden (approximately 3 minutes) lay the cheese on top of the mixture. Let sit until the cheese melts, then spoon everything into the open roll. Cut in half and serve.
Makes 1 to 2 servings.