Vegan Cheese Steak & Raw Stuffed Cashew Nut Cheese Tomatoes
Vegan Cheese Steak:
8oz container of Seitan
1 Tablespoon of vegan mayo
1 Teaspoon of garlic powder, 1/2 teaspoon of sea salt
1 Tablespoon of olive oil
3 slices of rice vegan cheeder cheese
6 inch baugette wheat or multi grain roll
1. Remove the seitan from the container, drain and rinse off excess water
2. Place the Seitan in a baking pan
3. Coat the seitan with the garlic powder and olive oil, and sea salt
4. Set the seitan aside
5. Preheat oven 475
6 Slice the baugette roll, and place in the oven for 5 minutes to get warm then remove
7 Spread the vegan mayo on the bagette roll
8. Place the seitan in the oven for 20 minutes, then remove
9. Place the 3 vegan cheeder cheese slices on the seitan, and return to the oven to melt
10. Once the cheese has melted on the seitan, place it on the baugette and serve
Raw stuffed Cashew Nut Cheese Tomatoes:
1 cup of raw cashews
6oz of tahini
1/2 cup of sesame oil
1/4 cup of water
1 large red bell pepper
1 Tablespoon of garlic powder
1 Tablespoon of onion powder
1 pinch of sea salt
4 medium tomatoes
1. Rinse raw cashews and place in food processor or blender
2. Cut the red bell pepper into large chunks, and place in the mixture
3. Pour the tahini, sesame oil, garlic powder, onion powder, and water into mixture
4. Blend the mixture together with blender or food processor
5. Please taste and adjust to your taste buds ( more garlic etc. )
6. Cut half way into the tomato in a circle around the top
7 Remove the inside of the tomatoe with a melon ball scooper
8. Fill the tomatoe with the cashew nut cheese
9 Serve with a raw salad
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