4 Tbsp. vegan margarine or olive oil
1 green pepper, cored, seeded, and sliced
1/2 medium yellow onion, sliced
1 8-12oz. pkg. Protabello Mushrooms
1/4 tsp. garlic powder
1 tsp. celery flakes
1/4 tsp. onion powder
Salt and pepper, to taste
1 7-oz. block Follow Your Heart dairy-free provolone style slices
2 vegan French rolls, cut in half lengthwise
Preheat the oven to 375˚
Melt 2 tablespoonfuls of the vegan margarine in a large pan on medium heat. Sauté the green pepper, onion, and Mushrooms for about 5 minutes, or until the all veggies are heated all the way through. Add the garlic powder, celery flakes, onion powder, salt, and pepper.
Transfer to an oven-safe pan. Top with the dairy-free provolone and bake for 10 minutes, or until the "cheese" is melted.
Melt the remaining vegan margarine in another pan on medium heat. Place the French rolls face 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.
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