Anyone who thinks a grill recipe must have meat will be pleasantly surprised by my Vegan Portobello Cheesesteak. Some people might roll their eyes when they hear the word “Vegan,” but this recipe proves it’s not all raw veggies and rabbit foods. With a little creativity, vegan grilling can be just as flavorful as anything else you’d toss on the grill. In fact, with ingredients like soy-sauce-marinated Portobello caps and cashew white cheddar cheese sauce on the table, you’re about to find out how tasty vegan grilling can be.
As seen on Beyond the Flame with Garrett Greer
Mix and grill veggies over medium-high, indirect heat. (If you have ‘em, now’s the time to equip your infrared heat plates)
Add garlic salt, black pepper, and liquid smoke to onion and peppers to taste.
Add baked Portobello strips to grill over medium-high heat.
Toast hoagie buns face-down on warming rack.
Once everything’s cooked (about 15 minutes), stack a healthy amount of grilled Portobello strips onto your open-faced hoagies.
Slather each sandwich with cheese sauce.
Top with grilled pepper and onion mix.
Devour your vegan cheesesteak with plenty of napkins on hand.
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