| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 21g | 5g | 78g |
| sugars | fibre | protein | salt |
| 10g | 12g | 40g | 1.2g |
Why I Love American Vegan Cheesesteak Bowls
A Delicious Plant-Based Delight
There is something quite wonderful about trying recipes that are a bit outside of your comfort zone. The dish that I want to share with everyone today, a mouthwatering Vegan Cheesesteak Bowl, was not one I would have initially imagined myself being drawn to, given my roots in Spanish and Cuban cuisine. However, my culinary journey has taught me that sometimes, the most unexpected recipes end up becoming your favorites. This is most definitely the case with the Vegan Cheesesteak Bowl.
This American recipe offers a plant-based alternative to the traditional Philly Cheesesteak dreamt up by the famous Italian-American chef Domenico Crolla. The Vegan Cheesesteak Bowl is a hearty, flavorful, and healthful adaptation of the classic dish that will even persuade meat aficionados.
Inspiration Behind the Recipe
The idea to create this Vegan Cheesesteak Bowl didn’t just ignite from nowhere – quite to the contrary. The roots of this recipe came from a desire to incorporate my appreciation for vibrant veggies and bold flavors with my commitment to providing inclusive cuisine suited to all dietary preferences. I began to ponder the elements that made a traditional Philly Cheesesteak so beloved and endeavored to recreate those characteristics using plant-based ingredients.
Living in Miami and having Cuban and Spanish roots, I am accustomed to dishes full of vibrant flavors, textures and colors, much like this Vegan Cheesesteak Bowl. This recipe involves the stir-frying and simmering of various veggies, which reminded me of preparing classic Spanish paella. Furthermore, the use of spices such as smoked paprika echoes many traditional recipes from my heritage. Vegan or not, this bowl ensures a meal that is gratifying, bursting with flavor, and will leave you pleasantly surprised at how satisfying plant-based eating can be.
Pairing Suggestions
These Vegan Cheesesteak Bowls could be excellently paired with a light side salad of mixed greens, a fresh fruit salad or a refreshing glass of homemade Sangria. For an even heartier meal, adding a side of garlic roasted potatoes would bring added satisfaction to your palate.
In conclusion, it remains to say that stepping out of your culinary comfort zone can indeed be an eye-opening experience. The Vegan Cheesesteak Bowl is a testament to the epicurean joy this recipe brings. If you want to dive into a hearty, plant-based dish that’s as flavorful as any meat-based recipe, give this a shot.
What You’ll Need
- 3 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1.5 pounds seitan, sliced thinly
- 1.5 tsp soy sauce
- 1.5 tsp liquid smoke
- 2 tsp smoked paprika
- 1 tsp black pepper
- 3 cups veggie broth
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 6 Servings of cooked quinoa or rice
- 1.5 cups vegan shredded cheddar cheese
- 1.5 cups chopped Romaine lettuce
- 1.5 cups diced tomatoes
Method
Step One
Start by heating 3 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add in the thinly sliced yellow onion, red bell pepper, and green bell pepper. Sauté until they are softened and slightly caramelized.
Step Two
Add the minced garlic to the skillet and cook for another minute until it’s fragrant, then add the thinly sliced seitan. Sauté until the seitan is browned on all sides.
Step Three
Next, add 1.5 teaspoons of soy sauce, 1.5 teaspoons of liquid smoke, 2 teaspoons of smoked paprika, and 1 teaspoon of black pepper to the skillet. Stir well to combine and coat the seitan and veggies with the seasonings.
Step Four
In a separate bowl, whisk together 3 cups of veggie broth, 2 tablespoons of cornstarch, and 1/2 teaspoon of salt until there are no lumps. Pour this mixture into the skillet. Bring it to a simmer and cook until the sauce thickens.
Step Five
While the seitan mixture is simmering, prepare your servings of cooked quinoa or rice. Divide the quinoa or rice into 6 serving bowls.
Step Six
Once the seitan mixture is ready, divide it equally amongst the bowls. Top with 1.5 cups of shredded vegan cheddar cheese, allowing the heat from the seitan and quinoa or rice to melt it slightly.
Step Seven
Finally, top each bowl with chopped Romaine lettuce and diced tomatoes. Serve immediately and enjoy your vegan cheesesteak bowls!
