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Vegan Philly 'Cheesesteak'

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Vegan cooking isn’t all quinoa salad and raw cauliflower. This beasty sub stuffed with seared mushrooms, crunchy peppers and a rich ‘cheese’ sauce is more than a match for anything meat can throw at it.
  • 3 tbsps Hellmann’s® Vegan mayo
  • 1 tsp cracked black pepper
  • 2 tsps lemon zest
  • 2 tsps parsley, chopped
  • 4 tbsps olive oil
  • 2 large portobello mushrooms
  • 2 cloves garlic, sliced
  • 1 white onion, sliced
  • 1 green pepper, sliced
  • 1 tbsp plain flour
  • 475 ml almond milk
  • 2 tbsps nutritional yeast
  • 70 grams vegan cheese
  • 1 large sub roll

Nutritional information

 

Amount per serving

Energy (kcal)

748kcal

Energy (kJ)

3134kJ

Protein (g)

11.7g

Carbohydrate incl. fibre (g)

52.6g

Carbohydrate excl. fibre (g)

47.4g

Sugar (g)

15.7g

Fibre (g)

6.2g

Fat (g)

56.4g

Saturated fat (g)

14.3g

Unsaturated fat (g)

37.7g

Monounsaturated fat (g)

20.6g

Polyunsaturated fat (g)

4.0g

Trans fat (g)

0.9g

Cholesterol (mg)

1mg

Sodium (mg)

829mg

Salt (g)

2.07g

Vitamin A (IU)

290IU

Vitamin C (mg)

48.0mg

Calcium (mg)

101mg

Iron (mg)

2.40mg

Potassium (mg)

601mg