Seitan-based Philly Cheesesteak Recipe

Dry mix

In a large bowl whisk together the vital wheat gluten, chickpea flour, nutritional yeast, vegetable bouillon powder, onion powder, garlic powder, smoked paprika, and black pepper until evenly combined.

Wet mix

In a separate bowl combine the soy sauce, vegetable broth, tomato paste, and 1 tablespoon olive oil. Whisk until the tomato paste is fully incorporated and the mixture is smooth.

Pour the wet mixture into the dry ingredients. Stir with a spatula until a dough starts to form, then knead in the bowl for 2–3 minutes to develop structure. The dough should be elastic and slightly sticky; if too dry add up to 1–2 tablespoons water, if too wet add a tablespoon of vital wheat gluten.

Shape the dough into a flat log approximately 8–9 inches long and 2–3 inches wide and about 1 inch thick (this will yield slices). Wrap the log tightly in aluminum foil, twisting the ends to seal. Alternatively place in a tightly sealed heatproof bag.

Steam the wrapped seitan log for 45 minutes over simmering water (use a steamer basket or basket-in-pot). After steaming, let it rest, still wrapped, for 10 minutes to reabsorb moisture.

Unwrap the log and let cool slightly. Using a sharp knife, slice the log thinly (1/8–1/4 inch) across the grain to produce steak-like strips. If you prefer shorter pieces, cut into bite-size strips. Reserve slices and any trimmings.

Slice 1½ cups yellow onion thinly and slice the green bell pepper into thin strips. Clean and thinly slice mushrooms to measure 2 cups. Mince garlic cloves.

Heat 2 tablespoons olive oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering.

Add the sliced onions and a pinch of salt. Sauté 4–5 minutes until they begin to soften and turn translucent and slightly golden at the edges.

Add the green bell pepper and mushrooms. Cook, stirring occasionally, 6–8 minutes until vegetables are deeply softened and mushrooms have released their liquid and it's mostly evaporated.

Stir in the minced garlic, 1 teaspoon soy sauce (for umami), 1 teaspoon vegan Worcestershire (optional), black pepper, and remaining 1/2 teaspoon salt. Cook another 1–2 minutes until fragrant. Transfer vegetables to a bowl and keep warm.

In the same skillet over medium-high heat add the sliced seitan strips. Add a drizzle (about 1 tablespoon) of olive oil if the pan is dry. Let seitan strips sear without moving for 1–2 minutes to develop color, then toss and cook another 2–3 minutes until browned and slightly crisp at the edges.

If you want the seitan more saucy or more savory, add 1–2 tablespoons of vegetable broth and 1 teaspoon soy sauce to the pan and toss to coat, scraping up any browned bits. Cook off most of the liquid so the strips are moist but not watery.

Return the cooked vegetables to the pan and combine with the seitan. Taste and adjust seasoning with salt, pepper, or a splash more soy sauce or vegan Worcestershire. If you desire a cheesesteak-style 'melt', divide the seitan-veg mixture into four even piles in the skillet.

Place two slices of vegan provolone (or your chosen melting cheese) over each pile. Cover the skillet with a lid for 1–2 minutes to trap steam and melt the cheese. Alternatively, transfer topped piles to a broiler-safe pan and broil 1–2 minutes until the cheese softens and bubbles (watch closely).

While cheese is melting, split hoagie rolls and lightly butter or brush with 2 tablespoons vegan butter/olive oil. Toast them cut-side down in a separate skillet or on a griddle over medium heat until golden and crisp, about 1–2 minutes.

Assemble each sandwich: open a toasted roll, mound a quarter of the seitan-vegetable-cheese mixture into the roll, add optional mustard or hot sauce to taste, close and serve immediately.