OK, as I’ve mentioned before, I am NOT a food photographer so you’ll have to trust me when I say that this sandwich is so much better than it looks! It’s actually one of my favorite sandwiches, especially because it uses portabella mushrooms inplace of steak.
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
1/2 red bell pepper thinly sliced
1/2 orange bell pepper thinly sliced
4 large portabella mushrooms, sliced or 1.5 cups sliced baby bellas
1 teaspoon minced garlic
1/2 teaspoon black pepper
2 teaspoons dried oregano
1 tablespoon all-purpose flour
1/4 cup vegetable broth or vegan no-chick’n broth
1 tablespoon reduced-sodium soy sauce
Vegan cheese (optional)
4 whole wheat buns or hoagies
1.Heat oil in a large skillet over medium-high heat. Add garlic, oregano and black pepper. Saute for 2 minutes to flavor the oil.
2. Add onion – stir often until soft and starting to brown, 2
to 3 minutes. While onion is cooking, remove stems and gills from portabella caps and slice to about a medium thickness.
3.Add mushrooms and bell pepper and cook,
stirring often, until vegetables are wilted, about 7
4.Reduce heat to low; sprinkle the flour over the vegetables and stir to
coat. Drizzle broth and soy sauce over vegetables and stir; bring to a simmer.
5. Once sauce has thickened, remove from heat. Scoop a portion onto each bun. Top with vegan cheese if desired. I’ve tried this with Teese vegan cheese and it was pretty good, although I much prefer it without. But I do love some Veganise smeared on the bun!
6. Serve immediately