Vegan Cheesesteak With Yuba and Mushrooms Recipe
For the mushroom stock:
7 cups button mushrooms, washed and quartered
1 medium onion, quartered
8 cloves garlic, roughly smashed
4 small carrots, cut into large chunks
4 ribs celery, cut into large chunks
5 tablespoons vegetable oil, divided
1 teaspoon kosher salt
1 tablespoon tomato paste
3 tablespoons vegetable base, such as Better Than Bouillon
For the cheesesteak filling:
6 tablespoons vegetable oil, divided
2 medium onion, thinly sliced
3 cups royal trumpet mushroom, shredded lengthwise
kosher salt and black pepper to taste
1/4 cup sugar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 tablespoons spicy brown mustard
Vegan Nacho Cheese Sauce
6 hoagie buns
Preheat your oven to 450 degrees F . In a large bowl, toss together the mushroom, onion, garlic, carrot, celery, 4 tablespoons of vegetable oil and kosher salt. Spread onto two foil-lined sheet trays. Roast until deeply browned, about 45 minutes, tossing vegetables every 15 minutes. In a 4-quart sauce pot over medium heat, add remaining 1 tablespoon of oil and tomato paste. Cook tomato paste until caramelized and deep mahogany, about 5 minutes. Add 6 cups water, roasted vegetables, and vegetable base. Simmer for 45 minutes. Using a fine-mesh sieve, strain mushroom stock, pressing firmly on solids.
Remove yuba from package and cut into 1-inch strips.
Place cut yuba in a large bowl and cover tightly with plastic wrap. Place the nozzle of a smoking gun under the plastic wrap. Light smoking gun until the bowl fills with smoke. Let the yuba sit in the smoke for 30 minutes, adding more smoke as needed. ) While stock is simmering, over medium-low heat in a medium saucepan, heat 3 tablespoons of oil and add onions. Cook gently until caramelized, scraping up any brown bits from the bottom of the pan with a splash of water as needed. Toss the shredded trumpet mushroom with the remaining 3 tablespoons of oil and season with salt and pepper. Spread onto a foil-lined sheet tray and roast at 450 degrees F until golden brown and crisp, about 20 minutes. In a large saute pan over high heat, add the sugar and caramelize until deep golden brown. Add the yuba strips, stirring to distribute caramel. Add the paprika, garlic powder, mushroom stock, and black pepper. Simmer until most of the liquid has reduced and the yuba is glazed. Remove from heat and stir in the mustard, caramelized onions, and roasted trumpet mushrooms.
If desired, warm or toast the hoagie buns. Split open the buns and spread with 1/4 cup of Vegan Nacho Cheese Sauce. Divide the yuba filling among the six buns and top with extra cheese. Serve immediately.