Mexicana® Vegan Mushroom Cheezesteak Roll
This is such a delicious recipe!
We will be melting the Mexicana®
vegan cheeze in order to make an
amazing cheeze sauce to run over
the top of the sandwich.
• 2 vegan sub rolls split in half but not all the way through
• 2 tbsp rapeseed oil
• 3 portobello mushrooms
• 1 garlic clove finely chopped
• 1 tsp dried oregano
• 1 green pepper sliced
• 1 red onion sliced
• Salt and pepper
• 250g Mexicana® Vegan cheeze (diced)
• A handful of chopped chives
Pop a large frying pan on the heat and warm the oil.
Cook the mushrooms and garlic for 5 minutes, add the oregano, green pepper and red onion and cook for a further 5 minutes.
Once the onion and pepper mix is cooked add the Mexicana® cheeze cubes and let them melt in slowly making an oozy cheeze sauce.
Take a sub roll, open it up and scoop the filling up – doing this will soak up any delicious mushroom juices at the same time!
Repeat with the other one.
Pop them on plates and pour over the cheese sauce.
Grind on some black pepper and a sprinkle of fresh chives then eat immediately!
Mexicana® Vegan 200g Slices are now available from Sainsbury’s and Waitrose stores