Longève Original Plant-Based Protein Crumbles, sautéed peppers and onions and a rich, delicious vegan cheese sauce come together in an awesome meatless version of Philadelphia’s most iconic sandwich. Grab plenty of napkins and your heartiest appetite—this is one serious sandwich!
1, 14 fluid ounce can full-fat coconut milk, refrigerated overnight
1, 7.1 ounce bag Daiya Cheddar-Style Shreds (approximately 2 cups)
¾ tsp. garlic powder
1 Tbsp. coconut sugar
1/3 cup vegan Worcestershire sauce
1 Tbsp. soy sauce
¾ cup boiling water
2 ¼ cups Longève Original Plant-Based Protein Crumbles
3 ½ Tbsp. vegetable oil
1 small onion, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
¼ tsp. salt
1/8 tsp. black pepper
4 soft, hoagie-style sandwich rolls
To make the vegan cheese sauce: Take the coconut milk can from the refrigerator and remove lid using a can opener. The coconut milk should have separated, forming a semi-solid layer of fat on the top, leaving the clear coconut water on the bottom. Carefully scoop off the fat and reserve. The remaining coconut water can be used in other recipes (such as smoothies). Combine the coconut fat and vegan cheese shreds in a microwave-safe bowl and microwave on high for thirty seconds. Continue to microwave at thirty second intervals, stirring in between, until cheese is completely melted and sauce is hot. The total cook time should be about two minutes. Alternatively, you can heat the coconut fat and cheese shreds in a stainless steel or glass bowl set over a pan of simmering water. Whisk until just hot, about three to five minutes. If the sauce separates, you can bring it back to a creamy consistency in a blender. Hold the cheese sauce warm, while preparing the rest of the recipe.
Combine the garlic powder, coconut sugar, Worcestershire sauce and soy sauce in mixing bowl. Add the boiling water and whisk well to dissolve the sugar. Mix in the Longève crumbles and let sit to rehydrate while preparing the rest of the recipe.
Heat ½ tablespoon of vegetable oil in a heavy, non-stick skillet over high heat. Add sliced onion and bell peppers and sauté for six to eight minutes, or until vegetables are soft and slightly charred. Remove veggies from pan and keep warm.
Wipe out the pan and add the remaining vegetable oil. Turn heat to medium-high and add the rehydrated Longève crumbles. Cook, stirring occasionally, until the crumbles are golden brown and slightly crisp, about six to eight minutes. Remove crumbles from pan and keep warm.
Slice the hoagie rolls lengthwise, leaving them attached at a seam. Toast them in the skillet, if desired, before slathering with cheese sauce, piling them with plenty of Longève, the sautéed onions and peppers and even more cheese sauce. Grab plenty of napkins and enjoy!