Vegan Philly Jackfruit Cheesesteak

A mouthwatering twist on the classic Philly Cheesesteak, this vegan version uses tender jackfruit, sautéed bell peppers, and onions. Perfectly seasoned and topped with a creamy cashew cheese sauce, it offers a savory experience perfect for plant-based eaters.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

2 tablespoons olive oil

1 large onion, thinly sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

2 garlic cloves, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon black pepper

1/2 teaspoon salt

2 cans young green jackfruit, in brine, drained and shredded

4 hoagie rolls

1 cup raw cashews, soaked

1/4 cup nutritional yeast

1 teaspoon lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup water

Instructions

1. Heat olive oil in a large skillet over medium heat.

2. Add the onions and bell peppers, sautéing until soft, about 5 minutes.

3. Stir in garlic, smoked paprika, ground cumin, black pepper, and salt.

4. Add shredded jackfruit, cooking for another 10 minutes until slightly crispy.

5. In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, and water; blend until smooth to make the cheese sauce.

6. Toast hoagie rolls in an oven or on a skillet.

7. Assemble sandwiches by placing the jackfruit mixture on the hoagie rolls and drizzling with cashew cheese sauce.

Storage

Store leftover jackfruit cheesesteak filling in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the filling in a skillet over medium heat until warmed through. If needed, add a splash of water to rehydrate.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.