VEGAN BULGOGI CHEESESTEAK • Easy Seitan & Cheeze Recipe
Today we are super excited to present to you one of our favourite East meets West fusion recipes. Here's our take on a classic Philly cheesesteak sandwich but with Bulgogi "steak" and super easy vegan mozza style cheese. Give it a try, it's an explosion of flavour! In this recipe, we used the seitan bulgogi in a sandwich but feel free to eat it with rice or salad wraps. Enjoy!
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1 cup wheat gluten
2 tbsp chickpea flour
2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp smoked paprika
1 cup water
1 tbsp olive oil
1 1/2 tbsp soy sauce
1 tbsp tomato paste
Combine and mix dry ingredients in a large bowl. Mix wet ingredients together and pour into wheat gluten mixture. Stir until combined. Knead 3-4 minutes to develop gluten. Allow mixture to rest for 5 minutes. Knead a few more times and shape into a 1-inch thick disc. Wrap with a layer of parchment paper followed by a layer of tinfoil. Bake at 325 degrees F for 45-50 minutes. Slice, cube, chop seitan and use in any recipe as a meat substitute.
1/2 medium onion
1 medium apple (peeled and cored)
3 garlic cloves
1 scallion/green onion
3-4 tbsp soy sauce (depends on sodium content of brand you're using)
1 tbsp roasted sesame oil
Puree onion, apple, garlic and green onion to a paste. Stir paste into soy sauce and sesame oil.
Marinate seitan slices in bulgogi sauce for at least 1 hour (or overnight). In a lightly oiled frying pan, on medium-high heat saute 1/2 a sliced onion for 1 minute. Add 7-8 sliced mushrooms and continue frying for 2-3 minutes. Add marinated seitan slices and cook for 6-8 minutes.
1 cup water
1 small potato (boiled, about 1/2 cup)
1/4 cup raw cashews (soaked for at least 2 hours)
2 tsp tapioca starch
1 tbsp nutritional yeast
1/2 garlic powder
1/2 tsp salt
1/4 tsp pepper
Blend everything together until very smooth and liquidy. Pour into a small saucepan and cook over medium heat until thickened. Stir constantly, it will thicken very quickly.
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