This is a Philly cheesesteak you could eat every night and still feel great the next day

We love a good bowl meal, and this checks all the boxes—protein packed, nutrient dense, minimal ingredients, easy to make, and dairy-free! You can also batch cook the ingredients and take a bowl to the office for a not-sad desk lunch.

Powerhouse Philly 'Cheesesteak' Bowl

Powerhouse Philly 'Cheesesteak' Bowl

  • Duration
  • Cook Time
  • Prep Time
  • 1Servings

Ingredients

    • 2 tbsp oil, divided
    • ½ red pepper, sliced
    • ½ green pepper, sliced
    • ½ yellow onion, sliced
    • ½ cup mushrooms, sliced
    • ½ package (8 oz.) seitan, sliced thinly
    • 1 tsp oregano
    • ½ tsp paprika
    • 2 slices vegan provolone
    • 2 tbsp water
    • 1 cup cooked quinoa

Preparation

  1.  Heat 1 tablespoon of oil in a skillet over medium heat. Add peppers and onion. Heat until they start to soften, about 5 minutes. Add mushrooms and cook for another 2 minutes. Set aside.
  2. Clean pan and add second tablespoon of oil. Add seitan, oregano, and paprika. Cook, stirring frequently, until the seitan browns on both sides, about five minutes.
  3. While seitan is cooking, add provolone slices and water to a saucepan and cook over low heat, stirring continuously, until it becomes saucy.
  4. Place quinoa in a bowl and top with seitan and vegetables. Spoon cheese sauce on top and serve immediately.

This recipe was republished from Steve Seighman, aka The Nut-Free Vegan, as featured on Switch4Good

Like this recipe? Check out all of Switch4Good's dairy-free recipes

Nutrition Information

  • Serving Size: 1

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