One of the things that vegans are good at, is making food that evokes non-vegan foods without being meat. This recipe is no different, using Yuba, or tofu skins, to make a cheesesteak. The tofu skins look very much like a slice ribeye, especially after soaked in the umami-rich mushroom glaze, giving them a deep caramel color and adding extra flavor to the food. Add in some vegan cheese, plenty of onions, peppers and of course a good roll and you have one heck of a “cheesesteak” that even a Philly native would take a second look at.
- Vegan cheeseteak recipe if you want an alternative for red meat. It’s healthy and looks good if prepared right.
- Yuba skin might seem like a strange sounding dish which is why they call it a vegan cheesesteak. I suppose anything vegan needs to be dressed up a bit for some people.
- The tofu used in the recipe needs several factors to replace the meatiness of steak. These include mushroom stock, caramelized veggies and “better than bouillon”
“Thick sheets of yuba are sliced and smothered in an umami-packed mushroom broth before tossing with caramelized onions and roasted trumpet mushrooms.”
(abstract 3JHB4BPSFK9LIC8XRCSFAUS9C7AQ98 38BQUHLA9W0ZR4C5RB9IFVYE0JNMOQ A2KDAMD5LF5QIB)(authorquote 3QHITW7OYO9ZNVI2JI6F6P3TIQLQAI 3MB8LZR5BFTWVV95T7GA812GG9YKLD A3FYWUZK52IC2J)(keypoints 3TZ0XG8CBUKFC8815IBFO379I2P89I 3COPXFW7XBCMMGO3LZ9HPIB0LJDPKU A3KX0BU2AYFUYF)