This mini vegan version of the classic Philly Cheesesteak is a crowd pleaser that everyone will love.
One of my favorite things about making vegan recipes is making dishes that remind me of foods that I used to eat before making my transition to a vegan diet. Waaaaay back in the day I used to love eating Philly cheesesteaks. After becoming vegan I realized that the meat in cheesesteaks was not what made me love them, it was the amazing flavor of the grilled onions, bell pepper and mushrooms that gave the infamous cheesesteak all the flavor. This food revelation has totally changed the game for me. Now whenever I crave cheesesteaks. I just head to the grocery store and grab all the mushrooms I can find and cook them with onions and peppers and it totally satisfies my cravings. Sometimes I like to switch it up and make sliders instead of a full sub sandwich. I don't know about you but full size subs make me feel as if I am obligated to eat the entire thing at once even if I find myself getting full. Sliders make me feel like I'm in charge. LMAO My little sister Jasmine came into town the other day and she loves sliders too so I was more than happy to get in the kitchen and make these for us for lunch.
Ingredients:
1 package of oyster mushrooms chopped
1 package of shiitake mushrooms sliced
1 package of portobello mushroom caps sliced
1 yellow onion diced
1 green bell pepper diced
2 garlic cloves minced
1 tbs of balsamic vinegar
3 tbs of extra virgin olive oil
salt and pepper to taste
8 small slider rolls of your choice - I always find them at the bakery section of the grocery store just be sure to read the ingredients.
Vegan mayo
Your favorite vegan cheese. I prefer the Violife smoked provolone slices.
Instructions
Place a large skillet over medium high heat and add in the oil, mushrooms, onions, peppers, and garlic. Cook the ingredients for about 10 minutes while stirring occasionally. Then add in the balsamic vinegar and stir for about 5 minutes.
Add in salt and pepper to taste.
Now add the slices of cheese on top of the mushrooms and cover with a lid for about 3-4 minutes to melt the cheese
Assemble the sliders by toasting the rolls and adding on a little mayo and mushroom filling.
The MORE mushrooms the BETTER!
I love using a combination of different mushrooms to make these. It gives the filling a great well rounded meaty texture and flavor. You can absolutely make these with just one type of mushroom or with with whatever combination you like.
The mixture cooks down in no time. You just need to make sure you use medium high heat so that the mushrooms don't get soggy or watery.
Adding in the balsamic vinegar really enhances the flavor of the mushrooms. You don't need much of just a little splash will do.
It doesn't take long for the mixture to cook down. Once it's cooked and salt and pepper to taste and top with the vegan cheese and cover with a lid.
I love using this Maldon smoked sea salt but any salt will do.
Look how good these look!!!
That's my super cute and adorable baby sister Jazzy Pooh!
Food makes her happy!
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