Philly Cheesesteak Egg Rolls

These are inspired by Skinny Taste, concerted a vegan treat!!

  • Seitan, 1/2 lb sliced thin
  • Olive oil spray
  • Nacho sauce
  • 1 onion, sliced thin
  • 4 bell peppers, sliced thin
  • 12 egg roll wrappers
  • Preheat oven or air fryer to 400.
  • In a large skillet over medium heat, spray with olive oil, add onions and peppers and cook until soft. Chop into small pieces once cooked. Add the seitan and cook until it starts to brown, let cool slightly abs chop.
  • Place an egg roll wrapper on a cutting bowl, place a little nacho sauce in the middle, top with pepper mixture and seitan. Fold sides in the bottom and roll up tightly. Spray with olive oil and place on a parchment lined baking sheet. Repeat.
  • Bake for 10 – 15 minutes until crispy, turning a couple times.
  • Airfry at 370 for 4 – 5 minutes until crispy.
  • Serve with nacho sauce.
  • Serves 4 – 6.
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    Peppers and Vegan Sausage

    This dish is perfect for a quick weeknight meal! If your not vegan use an Italian sausage.

    • 2 vegan sausages, sliced into chunks
    • 4 peppers, sliced thin
    • 1 onion sliced thin
    • Olive oil
    • 2 tbsp olive oil

    Heat olive oil in a pan over medium heat. Add sausage and cook until browned, add peppers and onions and sauté until soft. Sly and pepper to taste and stir in parsley.

    Serves 2 – 4.

    Buffalo Chickpea Tacos

    These vegan tacos are amazing and perfect for a weeknight dinner!

    • 1/3 c wing sauce
    • 2 1/2 c drained, rinsed Chickpeas
    • 1 recipe vegan ranch
    • Olive oil
    • 2 peppers, sliced thin
    • 1 onion, sliced thin
    • 8 oz baby spinach
    • Tortillas
    • Sliced avocado

    Place Chickpeas and wing sauce in a small pan over medium heat and bring to a simmer.

    In a large pan, heat some oil and cook the peppers and onion until soft over medium heat. Add the spinach and cook till wilted.

    Warm the tortillas.

    Divide the pepper mixture amount tortillas, top with Chickpeas, ranch and avocado.

    Serves 4.

    Vegan Philly SeitanSteak

    This one was a combo of bring a few things I had on hand together. We then wrapped them up and had them as the pre-camp performance picnic! So good!!

    • 1/2 recipe seitan, shaved thin
    • Nacho sauce, warmed
    • 2 c onions, sliced thin
    • 2 c bell peppers, sliced thin
    • 2 tbsp grape seed oil
    • 2 tbsp Worcester sauce – vegan
    • 2 tbsp water
    • Salt and pepper
    • 6 hoagie buns

    Toast buns.

    In a large pan heat oil and add onions, green peppers stir in water and Worcester sauce, season with salt and pepper and cook for 3 minutes.

    Push veggies to one side and cook the seitan for 3 minutes until crispy.

    Full rolls with seitan and peppers and drizzle with cheese sauce.

    Serves 6.

    Stuffed Peppers

    This recipe comes from the Love is Food and Yoga book and it is so yummy! If you are vegan leave out the cheese. These don’t take long to come together but they have to bake for 1 hour, so they are not quite a weeknight meal. I stuffed them the night before then baked the next day and they turned out perfect!

    • 4 bell peppers, sliced in half and cored
    • 1 c cooked bulgar
    • 2 tbsp olive oil
    • 1 onion sliced thin
    • 5 cloves garlic chopped
    • 2 tbsp fresh sage, chopped
    • 1 fennel bulb sliced thin
    • 4 c fresh spinach
    • 4 oz canned green chilies
    • Salt and pepper
    • 1/2 C sharp cheese, grated
    • 1/4 c goat cheese crumbled
    • 1/2 c queso fresco, crumbles
    • 1/2 c basil leaves, sliced thin.

    Preheat oven to 375.

    Sauté onions and garlic in 1 tbsp over medium heat until soft, about 5 min. Add 1 tbsp of oil, stir in all ingredients except cheese and bulgar cook about 10 min until fennel is soft.

    Remove from heat stir in bulgar and cheeses, then stuff into peppers. Bake for 1 hour.

    Serves 8.

    Shakshuka

    I can’t believe I’ve never made this dish before – I have at least 3 cookbooks with similar recipes – it is a great weeknight meal. I made a few tweaks.

    • Olive oil
    • 3 – 4 jarred roasted red peppers, chopped
    • 1 onion sliced thin
    • Salt
    • 2 cloves garlic, minced
    • 1 tsp cumin
    • 1 tsp tumeric
    • 1 tsp paprika
    • 1 tsp cayenne pepper
    • 2 lbs ripe tomatoes or canned tomatoes, chopped
    • 4 oz goat cheese, sliced
    • 6 eggs
    • Pita bread or flatbread

    Heat oven to 375.

    Heat oil in an oven proof 12 inch skillet. Add peppers and onions with a pinch of salt. Reduce heat to medium and cook stirring until the veggies are soft, about 5 minutes. Stir in spices and cook 1 minute.

    Stir in tomatoes, 1/2 tsp salt and 1/4 tsp black pepper. Cook partially covers until tomatoes are very soft and form a thick sauce, about 15 minutes. Stir in goat cheese. Crack eggs over the surface and bake for 7 – 10 minutes until eggs are just set. Serve with pita.

    Serves 4.

    Grilled Veggies and Cheese

    This salad is perfect for a warm summer night since it is grilled.

    ¾ pound halloumi

    2 sweet red peppers

    1 large zucchini

    1 Japanese eggplant

    1 bunch scallions, trimmed

    Salt and pepper

    Olive oil

    2 tsp fresh thyme or crumbled dried mint

    1 tsp sumac

    Balsamic glaze

    Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- thick.

    Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.

    Grill vegetables until tender and nicely charred, turning occasionally. If you’d like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.

    Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.

    Remove cheese to the platter with vegetables and drizzle with olive oil and balsamic glaze. Sprinkle cheese and vegetables with herbs and sumac, if you’d like, and serve.

    Serves 2 – 4.