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Vegan Philly Cheesesteak

By Chef. Michael Lee


  • 4 Tbsp. of vegan margarine or olive oil
  • 1 sliced green pepper, cored and seeded
  • 1/2 sliced medium yellow onion
  • 1 8-oz. pkg. 
  • 1/4 tsp. of garlic powder
  • 1 tsp. of celery flakes
  • 1/4 tsp. of onion powder
  • Salt and pepper
  • 1 7-oz. block  
  • 2 vegan French rolls, cut in half lengthwise


  • Heat the oven approximately to 375˚ degrees.
  • Melt 2 table spoons vegan margarine or olive oil in a large pot, pan or wok at medium heat. Add green pepper, onion and seitan and saute for approximately 4-6 minutes, or until the seitan is well heated. Add garlic powder, celery flakes, onion powder, salt, and pepper.
  • Transfer the ingredients to an oven-safe pan. Use the dairy-free provolone as toppings and melt the “cheese” in about 10 minutes.
  • Melt the remaining vegan margarine in another pan on medium heat. Place the French rolls facing down in the pan and cook until lightly browned and crispy.
  • Fill each roll with the seitan, green pepper, onion, and vegan cheese and serve.

Makes 2 servings


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