Ingredients:
Here are the ingredients you will need for this sandwich.
For the vegan steak:
Canned jackfruit: For this sandwich, canned young green jackfruit is required.
You should choose the variety packed in brine or water, not syrup. Fresh, ripe jackfruit is incompatible with this dish.
Check Asian markets, natural grocery stores for canned jackfruit. (
Oil: Any neutral-flavored frying oil can be used.
Better Than Bouillon, vegetarian, without a beef foundation: You will need the vegetarian type without a beef base. Cooking jackfruit in beef broth imparts meaty flavor.
Try natural grocery stores or online retailers.
Wine imparts a robust umami flavor. A dry wine such as Malbec, Tempranillo, or Garnacha is recommended.
This Japanese soy sauce, Tamari, adds salt and umami.
Standard Worcestershire sauce is created using anchovies; however, a vegan Worcestershire sauce can be made without anchovies. Be sure to purchase vegan-friendly products.
Garnish with paprika, granulated onion, and garlic powder to round out the tastes.
This sesame seed paste (tahini) provides the jackfruit its body and stickiness.
It also reduces any lingering saltiness and adds protein to the canned jackfruit.
Onions and bell peppers: sautéed onions and peppers help make this a classic Philly cheesesteak.
Cheesesteaks are typically served on a hoagie roll. However, vegan hoagie rolls can be difficult to locate.
So I recommend sausage-style pretzel buns instead. Always great and more accessible.
For the cheese covering
Cashews in their raw state provide an exquisite, silky cheese sauce. Purchase raw cashew pieces instead of entire cashews to save money.
If you lack a high-powered blender, you must soak the cashews. Alternately, use one of the workarounds listed in the recipe’s notes.
The fermented cabbage lends sourness, crunch, and saltiness to the cheese sauce.
Better Than Bouillon, no chicken base: Complete the sauce with Better Than Bouillon, no chicken base.
The cheese flavor of the sauce is contributed by nutritional yeast flakes.
This excellent fermented paste enhances the cheese sauce with salt, richness, and umami.
Can I consume the entire jackfruit?
Yes!
When you first open a can of green jackfruit, you may be surprised to see pods and stiffer portions of the jackfruit. It’s not only the shredded material seen in photographs.
However, all edible portions of canned jackfruit are present.
I prefer to transfer the jackfruit to a food processor and pulse it multiple times. Thus, the whole thing is separated and seems uniform from one section to the next.
Additionally, smaller pieces allow the jackfruit to absorb the flavors and sauce more effectively.
How to prepare:
Collage demonstrating how to clean, dry, and shred jackfruit using a food processor.
Young or green canned jackfruit is drained in a colander. Rinse well.
Transfer the jackfruit to a dry, clean kitchen towel.
Wrap the jackfruit like a Tootsie Roll in the towel. Twist and squeeze it until all of the water/brine is extracted.
Place the jackfruit in a food processor fitted with an S-shaped blade. Pulse it four or five times until it is completely fragmented and shred.
Browned jackfruit in skillet.
Place the jackfruit in a heated skillet containing oil. Permit it to brown. Then, turn.
Add the following to browned jackfruit:
Water
No beef foundation is superior to Bouillon
Rouge wine
Vegan Worcestershire sauce with Tamari
Spices
Combine the liquid with the jackfruit and bring it to a simmer.
Cook for 10 to 12 minutes, or until all liquid has evaporated.
Stir in the tahini and combine it thoroughly with the jackfruit.
Peppers and onions were cooked in a skillet.
In a separate pan, sauté onions and peppers for the sandwiches’ topping.
Then, place the sliced buns, cut side down, in a warm skillet until golden brown.
Blend cashew cheese in a blender.
To make vegan cheese sauce, combine:
Uncooked cashews
Miso paste
Sauerkraut
There is no better chicken base than Bouillon
Yeast nutrition flakes
In a pot, a Water Spoon stirs a cashew cheese sauce.
Place the pureed cashew mixture over medium heat in a soup pot.
Constantly stir until a silky, creamy cashew cheese sauce is formed.
The sandwiches are topped with vegan beef, cashew cheese, onions, and bell peppers.
