Vegan Philly Cheesesteak

Vegan Philly Cheesesteak Recipe! Buns, Cheese and “Meat”

From start to finish, let’s make a vegan Philly cheesesteak sandwich. While there’s a lot here, you can use any sub roll (but whole wheat sub rolls are healthier), you can use any vegan cheese (but this one is low in saturated fat!) and you can really use any vegan meat (but… this one is soooo good). It’s your vegan Philly cheesesteak after all!

Vegan Philly Cheesesteak Recipe



225 grams (8oz) Whole Wheat Flour:

2 Tablespoons Vital Wheat Gluten:

1/2 teaspoon Salt

1 teaspoon Yeast:

210 grams (7/8 Cup) Water (you may need more as we did in this particular case)


1/2 Cup Cashews:

1 1/3 Cups Water

1 Tablespoon Lemon Juice:

1 Tablespoon Apple Cicer Vinegar:

1/2 teaspoon Salt

4 Tablespoons Tapioca Starch:

(Simmering Liquid)

2 Tablespoons Tamari:

1 Tablespoon Costco No Salt Seasoning


1 Cup Vital Wheat Gluten

2 Tablespoons Chickpea Flour:

1 Tablespoons Garlic Powder:

1 Tablespoons Onion Powder:

1 Tablespoon Smoked Paprika:

1 teaspoon White Wine Vinegar:

1 Tablespoon Tamari

1 teaspoon Sesame Oil:

Black Pepper

7/8 Cup Water


1 Bell Pepper

1 Onion

4 Medium Mushrooms

Veggie Broth as needed:

Heinz Simply Ketchup (optional):

Tools We Used

Plastic Lidded Tub:

Dough Scraper:

Silicone Baking Mat:

Stainless Steel Baking Sheet:

Baker’s Towel:

Kitchen Shears:

Heat Resistant Gloves:

Probe Thermometer:

Vitamix Blender:

Vitamix 20oz Cup:

Blender Spatula:

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