Vegan Cheesesteak

1 1/2 Cups (About 2.8 - 3 Ounces) Dry Soy Curls

1 1/2 Cups Mushroom Broth

4 Teaspoons Olive Oil

1 Medium Yellow Onion, Thinly Sliced

1 Red Bell Pepper, Roasted and Thinly Sliced

1/2 Teaspoon Dried Oregano

1/4 Teaspoon Freshly Ground Pepper

1 Tablespoon All-Purpose Flour

1/4 Cup Reserved Mushroom Broth

1 Tablespoon Reduced-Sodium Soy Sauce

3 Hoagie Rolls, Split and Toasted

9 Slices Provolone-Style Daiya Cheese

Begin by placing the dry soy curls in a large bowl and covering them with warm mushroom broth. Let them soak for about 15 - 20 minutes, until the soy curls are fully re-hydrated and tender. Pour off but reserve any excess liquid.

Heat the oil in a large skillet over medium-high heat. Add the sliced onion and saute, stirring often, until aromatic browned around the edges. Add the bell pepper, oregano and pepper and continue cook, stirring often, until the vegetables are wilted and soft; about 5 minutes. Reduce the heat to low, sprinkle the vegetables with flour and stir to coat. Gently pour in 1/4 cup of the reserved broth along with the soy sauce, bringing the mixture up to a simmer. After another two minutes, remove the pan from the heat.

To assemble your sandwiches, divide the soy curl filling between your three toasted rolls and lay three provolone slices on top of each. Run them all under the broiler for about 2 - 3 minutes, until the cheese is perfectly melted and gooey all over. Dig in immediately!

Makes 3 Sandwiches

©Hannah Kaminsky