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How To Make Vegan Cauliflower “Cheesesteak”

by BUST Magazine

This vegan cauliflower “cheesesteak” is a hoagie home run

Cauliflower Buffalo wings, cauliflower rice, cauliflower “steak”–this cruciferous veggie is having a serious moment. We’re taking it next level with Philadelphia’s most beloved sandwich, the cheesesteak (roasted cauliflower and green peppers smothered with a Provolone-inspired cashew sauce and caramelized onions). The right bread is crucial: if you don’t live above a vegan hoagie roll bakery, go for French bread that’s not too crusty.

Philly Cauliflower Cheesesteak Hoagies

Caramelized Onions
1½ pounds yellow onions
2 tsp. olive oil
Pinch baking soda
¼ tsp. salt

Roasted Cauliflower
2 pounds cauliflower, leaves and center core removed
½ green bell pepper, seeds and core removed and sliced very thin
2 Tbsp. olive oil
2 tsp. each garlic powder and onion powder
1 tsp. ground sweet paprika
½ tsp. each ground black pepper and salt

Cashew Provolone Sauce
½ cup unroasted cashew pieces
1 cup unsweetened plain almond milk
3 Tbsp. nutritional yeast flakes
1 Tbsp. olive oil
2 tsp. organic cornstarch
1 tsp. lemon juice
½ tsp. each white miso paste, garlic powder, and salt

4 small hoagie rolls or 6-inch sections of soft French baguette

1. Slice onions into ¼-inch-thick half moons. Heat oil in a large skillet over medium heat, add onions, and sprinkle with pinch of baking soda. Fry for 10 to 15 minutes, stirring occasionally, until soft and deeply caramelized. Season with salt.

2. Preheat oven to 400 degrees, line a large baking sheet with parchment paper, and lightly oil with olive oil. Slice cauliflower into ½-inch-thick slabs and lay on baking sheet with sliced bell pepper. Drizzle with oil, sprinkle with combined remaining spices, and massage into the veggies. Roast in a single layer for 20 minutes, flip pieces over, and roast another 5 to 10 minutes until cauliflower edges are well browned.

3. To make the sauce, cover cashew pieces with 2 inches of warm water in a small bowl. Soak for 20 minutes until softened. Reserve ¼ cup of soaking water and drain. In a blender, pulse cashews, reserved water, and remaining sauce ingredients until smooth. Pour into a saucepan and simmer over medium heat, whisking constantly for 6 to 8 minutes (sauce should be thick and no longer taste starchy).

4. Warm rolls in the oven, then spread with sauce and onions, pile on cauliflower and peppers, and spoon with more sauce. Serve this messy, delicious sandwich immediately!

 Photographed by Cayla Zahoran

Food and prop stylist: Amy Tischler 

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Founded in 1993, BUST is the inclusive feminist lifestyle trailblazer offering a unique mix of humor, female-focused entertainment, uncensored personal stories, and candid reporting that tells the truth about women’s lives.

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