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Philly “Cheesesteak” Spuds
PREP TIME: 10 MINS
COOK TIME: 10 MINS
TOTAL TIME: 20 MINS
YIELDS: 1 SERVING
NUTRITIONAL INFO PER RECIPE
CALORIES: 546
FAT: 5 GRAMS
PROTEIN: 17 GRAMS
CARBS: 118 GRAMS
INGREDIENTS
2 medium potatoes (350g), steamed, baked, or boiled
8 oz portobello mushrooms, sliced
½ sweet onion, sliced
1 green bell pepper, sliced
½ tsp garlic powder
1 tbsp vegan Worcestershire sauce
Pinch of salt
½ cup Vegan Cheese Sauce
INSTRUCTIONS
1). Steam, bake, or boil your potatoes.
2). Heat a nonstick pan over medium high heat and add the mushrooms, onions, and green bell peppers. Season them with garlic powder and a pinch of salt. Add a few tablespoons of water if needed to get them cooking down.
3). Once the vegetables have cooked down add the Worcestershire sauce and stir to mix then turn off the heat.
4). Take your cooked potatoes and cut them in half and smash them a little with a fork and then top with the vegetables and hot cheese sauce. Enjoy!
Made these tonight – put some on a hoagie (with a little of your ranch dressing on the toasted bun) for my husband and it was a hit! I can’t eat bread so it’s potatoes for me which was just as tasty! Thank you!
I finally made this and I’m so glad I did. It was so good! How can something so simple be so delicious? I ended up using the original cheese sauce, not the white cheese sauce, and added liquid smoke to the veggies while cooking. So good! Will keep this in my recipe rotation.