Melty Portobello Cheesesteaks


  • Marinade
    • 1 tbsp. olive oil (we used extra-virgin olive oil)
    • 1/4 cup vegan Worcestershire
    • 1/2 tsp. garlic powder
    • 1/2 tsp. sea salt
    • 1/2 tsp. smoked paprika
  • 2 large portobello mushrooms
  • 1 bell pepper (we used a red bell pepper)
  • 1/2 large white onion
  • 2 tsp. olive oil (we used extra-virgin olive oil)
  • Cheez Sauce
    • 1/2 cup pre-soaked* cashews
    • 2 tbsp. tapioca starch
    • 1 1/2 tbsp. nutritional yeast
    • 1/2 tsp. sea salt
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1 tsp. Dijon mustard
    • 1 tsp. apple cider vinegar
    • 1 1/4 cups water
  • 4 hoagies, French rolls or hot dog buns


  1. Make the marinade by mixing the following ingredients together in a large bowl: oil, Worcestershire, garlic powder, salt, paprika and steak seasoning. Carefully pull the stems off the mushroom caps, using a spoon afterwards to take the gills off the caps. Thinly slice the caps and put them in a marinade. Using your hands, carefully toss the sliced caps in the marinade until they look thoroughly coated. Thinly slice the bell pepper and onion, leaving them off to the side for now.
  2. Take a large, deep pan and pour the two teaspoons of olive oil in, setting it over medium-high heat. Let the oil heat up for a minute or so before moving onto the next step.
  3. Toss the onion and bell pepper into the pan, stirring them around now and then for 5 minutes. When you’re not stirring, get the sauce made: put the cashews, starch, yeast, salt, garlic powder, onion powder, mustard, vinegar and water into a high-speed blender. Blend the mixture on high for 2 minutes or until the sauce looks smooth (we used the puree setting on our blender to get the sauce smooth).
  4. Scoot the bell pepper and onion to the outer edges of the pan, leaving a nice wide open space in the middle. Spread the mushrooms out in the middle, pushing them down with a spatula so they get seared. Cook the mushrooms for 2 to 3 minutes or until they are browned and have softened. Flip them over, press to get a sear and cook for another 2 to 3 minutes or until they are browned and softened like the first side.
  5. When most of the liquid in the pan has cooked off, mix the mushrooms in with the peppers and onions. Turn the heat down to low and toast the buns.
  6. Put a small saucepan over medium heat. Once the saucepan’s hot, pour the sauce into it. Stir the sauce constantly for 2 minutes or until the sauce has thickened. Split the mushroom mixture up between the 4 toasted buns, topping the mixture with A LOT of the cheez sauce.

*According to the book, you should soak nuts in water for at least 4 hours or overnight. We drained the water off before adding the cashews into the blender

They say this is supposed to serve 4 but if you want to actually have a hearty sandwich then this is only going to be enough to fit on 2 buns ! That delicious cheez sauce though, that was the star of this dish. There is so much cheez that it felt like we could’ve completely covered the buns and filling with cheez and still had some leftover ! There were bell peppers in the picture but if you don’t want peppers in your cheesesteak then you could omit them and it’ll still taste great !

This recipe came from “30-Minute Vegan Dinners”.

We weren’t paid in any form to promote “30-Minute Vegan Dinners”.

Take care everybody !

Tofeta (Tofu Feta)


  • 8 ounces extra-firm tofu, drained and patted dry
  • 1/3 cup olive oil (we used Colavita extra-virgin olive oil)
  • 1/3 cup fresh lemon juice
  • 2 garlic cloves, crushed
  • 1 teaspoon salt (we used table salt)
  • 1/2 teaspoon dried oregano


  1. Slice the tofu into 1/2-inch cubes* and put the cubes in a shallow container (we used a 2-cup container). Add the remaining ingredients to the container, tossing to combine and to make sure all of the tofu is coated in the marinade.
  2. Place the container in the fridge for 30 minutes, turning the tofu after 15 minutes. Once the 30 minutes has passed, the tofu is ready to be taken out of the marinade and used in recipes ! If you have leftovers, just put the tofu back in the marinade, covering it tightly and leaving it in the fridge for up to 3 days.

*We cut the tofu into 1/2-inch wide slabs before pressing and draining it. We then cut it into 1/2-inch cubes afterwards.

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This tofeta was scrumptious ! The lemon and oregano tastes so good together in this that we could easily just snack on the tofu, no recipes calling for feta necessary ! The texture surprisingly reminded us of room temp. Monterey Jack cheese. We needed a recipe to try this out with so we chose the Chipotle-Lime Cauliflower Tacos (the recipe called for using feta or queso fresco). The tofeta tasted fantastic with it ! We hope you enjoy this as much as we did !

This recipe came from “vegan on the cheap”.

We weren’t paid in any form to promote Colavita or “vegan on the cheap”.

Take care everybody !

The nacho cheese


  • 1 cup peeled, cubed white potato (about 1 small potato) (we used russet potato)
  • ½ cup peeled, diced carrot (about 1 carrot)
  • ¼ cup vegetable oil
  • ¼ cup nondairy milk or water (we used plain soy milk)
  • 1 tablespoon nutritional yeast
  • 1 ½ teaspoons arrowroot flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • 2 teaspoons freshly squeezed lemon juice
  • 6 pickled jalapeño slices or to taste (we used 6 pickled jalapeño slices), plus 3 tablespoons brine
  • 1 tablespoon tomato paste


  1. Take a pot (we used a large saucepan) of water and bring it to a boil. Add the potato and carrot to the water, letting it cook for 6 to 8 minutes or until the potatoes are just fork-tender*. Drain the carrots and potatoes and add them to a high-powered blender right afterwards.
  2. Add all of the other ingredients to the blender and put the lid on afterwards, mixing on high speed just until smooth. If the cheese has cooled down too much, you can reheat this in a saucepan for a few minutes over low heat until it’s bubbling or just microwave the cheese (we chose to reheat this in a saucepan). If you think the cheese has lost its smooth consistency during reheating, try adding in a small amount of water or nondairy milk.

*You don’t want to cook the potatoes too long or else they can get starchy and therefore prevent you from getting a nice smooth cheese.

Yields around 1 ½ cups.

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This recipe really makes you feel like you’re eating actual nacho cheese ! Having it on chips with extra pickled jalapeño slices took us right back to times spent going out to see a movie and munching on some nachos ! The cheese does have a bit of tanginess to it (thanks to the brine and lemon juice) but it doesn’t overwhelm the cheesy flavor. Between it’s creaminess and flavor, we’d love to try making a macaroni and cheese using this nacho cheese !

This recipe came from “Vegan Comfort Classics” by Lauren Toyota.

We weren’t paid in any form to promote the cookbook or Lauren Toyota.

Take care everybody !