Quick, simple, healthy comfort food for those busy nights. This vegan Philly portobello “steak” sandwich is full of veggies, a touch of optional spice, and loads of flavor!
My life is nuts. I mean, I have 3 kids so no surprise there. I struggle some days to keep it together, keep these kids alive with good food and healthy options. Which is why I needed to get a few easy last minute dinners on my radar. And by easy, I don’t mean 50 ingredients and 2 hours later easy. I mean actual easy vegan meals.
I have seen a ton of drool worthy vegan “cheesesteaks” out there, but I wanted my own twist. I love throwing extra things in traditional recipes. This pretty much hit the nail on the head with my greens and optional spice (but highly recommended). We love this plain without any additions but if you need to up the anti on the cream factor, I have you covered.
I have loads of healthy whole food based cream options:
You could also use a store bought sliced cheese if you really need the fast factor. My favorite is Follow Your Heart, Provolone flavor.
Sometimes it does pay off to take the easy way out
I made this meal many times before I posted it here. Mostly because I wanted to see if there was a difference between throwing all the ingredients in a pan, cooking and serving or taking the time to sauté each veggie separately to achieve the perfect cooking temperature for the individual ingredients.
Well, from my trials, it worked just as great doing it the easy way! I actually even sliced everything the night before, threw it all in a bag, then when we were ready to eat I sautéed everything together and added all the other necessary add ins. It worked beautifully and everyone loved it.
I also have a spicy option, a few of my favorite cherry bomb peppers, for those of you spice fiends like me. They are really tasty and although hot, there is still some great flavor. Hope this helps make your crazy a little easier!
Quick, simple, healthy comfort food for those busy nights. This vegan Philly portobello "steak" sandwich is full of veggies, a touch of optional spice, and loads of flavor!
- 4 Portobello mushrooms , de-stemmed
- 1 small green bell pepper
- 1 small red bell pepper
- 2 cups fresh spinach
- 1 sweet onion
- 2 cherry bomb peppers , optional for spicy version
- 1 teaspoon fresh chopped garlic , about 1 medium garlic clove
- 1 tablespoon fresh parsley
- Your favorite oil for sauteing veggies or veggie broth if not using oil
- 2 tablespoons brown rice flour
- ½ cup veggie broth , low sodium if needed
- sea salt , to taste
- ground black pepper , to taste
- 6 hot dog buns or sub sandwich rolls of choice
Wash and thinly slice mushrooms, bell peppers, spinach, cherry bomb peppers and onion.
Saute garlic in a pan using veggie broth (or oil) until lightly browned.
Add veggies and cook covered until mushrooms release some liquid.
- Add parsley, salt and pepper and mix well. Remove cover and add flour and veggie broth and continue to cook until juice thickens.
Remove from heat and serve in buns.
Top with one of the creamy sauces or sliced cheese if you want an extra layer of creaminess. Also serves well with a side of green bean fries (made with using the Asparagus Fries recipe but sub green beans).
- The cherry bomb peppers add an extra level of flavor and spice. You can omit or even sub any other hot peppers you may like.
- The creamy sauces give it an extra creamy taste without compromising flavor or the vegan factor. You could even add a slice of vegan cheese, like the Follow Your Heart or Chao.
- Nutrition facts and cook time do not include optional toppings.
Tips to prep ahead
- Slice veggies.
- Make optional toppings of choice.
Baby/toddler food idea
- Feed baby puree of spinach, bell peppers and mushrooms. Feed toddler the filling (without the spicy peppers) with a spoon and the bread on the side.