1 carrot, cooked, peeled, and cut into large chunks
1 cup vegetable broth (240 mL), or more depending on consistency wanted
½ tablespoon lemon juice
¼ cup nutritional yeast (10 g)
½ teaspoon tomato paste
1 large potato, cooked, peeled, and cut into large chunks
2 large hoagie rolls
fresh parsley, for garnish, optional
Nutrition Info
Calories 1090
Fat 71g
Carbs 95g
Fiber 11g
Sugar 21g
Protein 17g
How to Make It
1. Step
In a large pan, heat 2 tablespoons of olive oil over medium heat.
2. Step
Add the onion and sauté for about 3 minutes until translucent.
3. Step
Add the garlic and cook for about 2 minutes, until fragrant.
4. Step
Add the green pepper. Stir and sauté for about 5 minutes until tender.
5. Step
Transfer the sautéed vegetables to a bowl and set aside.
6. Step
Melt the vegan butter in the pan.
7. Step
Add the mushrooms and stir to coat in the butter.
8. Step
Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir well. Sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.
9. Step
Add the green pepper, onion, and garlic mixture back to the pan and stir.
10. Step
Add the soy sauce and Worcestershire sauce. Stir well. Continue to sauté for about 7 minutes until the liquid has thickened.
11. Step
In the meantime, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, the lemon juice, nutritional yeast, remaining teaspoon of onion powder, remaining teaspoon of garlic powder, the tomato paste, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a food processor. Blend until it forms a smooth and homogenous sauce.
12. Step
Add the potato and blend until homogenous.
13. Step
Fill the hoagies with the mushroom mixture.
14. Step
Top the mushroom mixture with the vegan “cheese”, and parsley. Serve immediately.
