Vegan Philly cheesesteak stuffed peppers.


For the Stuffed Peppers:

  • 4 large bell peppers, any color you prefer
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 16 ounces (450g) mushrooms, thinly sliced (use cremini, portobello, or a mix for a meaty texture)
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1 cup vegan mozzarella or provolone cheese, shredded (plus more for topping)
  • Fresh parsley or chives for garnish (optional)

For the Vegan “Cheese” Sauce:

  • 1 cup raw cashews, soaked in hot water for 1 hour or in cold water overnight
  • 1/2 cup water
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Prepare the Cashew “Cheese” Sauce:
    • Drain the soaked cashews and add them to a blender.
    • Add water, nutritional yeast, lemon juice, garlic powder, salt, and black pepper to the blender.
    • Blend until the mixture is smooth and creamy. Adjust the seasoning to your taste. Set aside.
  • Prepare the Stuffed Peppers:
    • Preheat your oven to 375°F (190°C).
    • Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside.
    • In a large skillet, heat the olive oil over medium-high heat.
    • Add the sliced onions and cook for 2-3 minutes until they begin to soften.
    • Add the minced garlic and cook for another 30 seconds until fragrant.
    • Add the sliced mushrooms, red bell pepper, green bell pepper, dried thyme, salt, and black pepper. Cook for 8-10 minutes, or until the mushrooms are tender and have released their moisture.
    • Remove the skillet from heat and stir in the vegan cheese. Mix until the cheese is melted and coats the mushroom mixture.
  • Stuff the Peppers:
    • Place the prepared bell peppers in a baking dish.
    • Carefully fill each bell pepper with the mushroom and cheese mixture.
    • Top each stuffed pepper with a generous drizzle of the cashew “cheese” sauce.
    • Sprinkle additional vegan cheese on top, if desired.
  • Bake:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
  • Serve

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