Vegan Philly Cheese Steak Sandwich
Indulge in this hearty and flavorful Vegan Philly Cheese Steak Sandwich, a plant-based twist on the classic comfort food! Packed with savory goodness, this recipe combines sautéed onions, bell peppers, and meaty chestnut mushrooms with protein-rich chickpeas and a smoky, spiced blend of garlic powder, smoked paprika, soy sauce, and vegan Worcestershire sauce. The filling is generously layered onto toasted baguettes and topped with gooey vegan cheese slices, creating a satisfying, melty bite that’s perfect for lunch or dinner. Ready in just 35 minutes and serving four, this vegan sandwich is ideal for sharing or meal prepping. Whether you're craving classic Philly street food or looking for a quick, crowd-pleasing option, this vegan recipe is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, thinly sliced white onion
- 1 medium, thinly sliced green bell pepper
- 250 grams, sliced chestnut mushrooms
- 1 can (400g), drained and rinsed cooked chickpeas
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices vegan cheese slices
- 2 medium, cut in half lengthwise baguette
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced onion and bell pepper to the skillet and sauté for about 5 minutes until they begin to soften.
Add the remaining tablespoon of olive oil and the sliced mushrooms to the skillet, and cook for another 5 minutes until the mushrooms are browned.
Stir in the chickpeas, garlic powder, smoked paprika, soy sauce, vegan Worcestershire sauce, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, until everything is evenly combined and heated through.
Preheat your oven to 180°C (350°F) or, alternatively, preheat a grill pan over medium heat.
Place the bottom halves of the baguettes on a baking sheet or grill pan, and spoon the chickpea-mushroom mixture generously over them.
Top with vegan cheese slices and place the sandwich halves in the oven or grill pan to melt the cheese, about 5 minutes.
Once the cheese is melted, remove from the oven or grill, place the top halves of the baguettes on the sandwiches, and serve immediately.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4707 mg | 205% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 43.7 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 944 mg | 73% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3012 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
