Philly Cheesesteak Bowl
You'll enjoy this vegan version of the classic Philadelphia cheesesteak. It subs the roll for a bed of quinoa and seitan for the meat. Low-calorie and delicious!
Yield: 1 bowl
Ingredients
- 2 Tbsp. oil separated
- 1/2 red pepper sliced
- 1/2 green pepper sliced
- 1/2 yellow onion sliced
- 1/2 cup mushrooms sliced
- 1/2 package 8 oz. seitan (I used Upton’s Naturals Traditional Seitan), sliced thinly
- 1 tsp. oregano
- 1/2 tsp. paprika
- 2 slices vegan provolone I used Daiya Foods Provolone Slices)
- 2 Tbsp. water
- 1 cup cooked quinoa
Instructions
- Heat 1 tablespoon of oil in skillet over medium heat. Add peppers and onion. Heat until they start to soften, about 5 minutes. Add mushrooms and cook for another 2 minutes. Set aside.
- Clean pan and add second tablespoon of oil. Add seitan, oregano and paprika. Cook, stirring frequently, until the seitan browns on both sides, about five minutes.
- While seitan is cooking, add provolone slices and water to a saucepan and cook over low heat, stirring continuously, until it becomes liquified.
- Put quinoa in a bowl and top with seitan and vegetables. Spoon cheese sauce on top and serve immediately.
Notes
You can also microwave the provolone and water for 25 seconds and then stir.
Nutrition
Serving: 1g