9.23.2015

Vegan Philly cheesesteak bites

It's football season again.

(And all the people rejoiced)

I celebrate football season for two reasons: the FOOD and the Carolina Panthers (more specifically, Cam Newton).

It's no secret I'm a lover of parties, hosting and all the fun food concoctions that come along with it, so to me, fall is the perfect time to take all your favorite meals and make them bite-sized.

We kicked off our first football Sunday with our own vegan version of Philly cheesesteak bites. Pinterest is a plethora of awesome ideas, but there aren't very many vegan ones. And when it comes to some recipes, it's a lot of trial and error in terms of finding the right vegan swaps.

Luckily, this one is A LOT of reward and very little effort.

Now, I won't lie. This probably isn't the kind of thing you want to eat every single day. It may be vegan, but it does utilize some fake meat products and vegan cheese. But I'm an "everything in moderation" kinda gal, so when we want to settle down and have some oh-so-delicious-but-bad-for-you vegan grub, we will, unapologetically.

We ate these with an Asian coleslaw (that's gotta be healthy, right!), but had enough to freeze and eat as a quick on-the-go snack or a moms-too-busy-for-dinner kind of meal!


Vegan Philly cheesesteak bites
(makes 24 "cups")
Ingredients:
2 rolls of Pillsbury crescent dough sheets
1 package Tofurky peppered lunch "meat"
8 ounces (1 cup) vegan cream cheese
1/2 cup Vegenaise
1 package Daiya provolone slices
1 package vegan mozzarella cheese shreds
1 onion, diced
1 green pepper, diced
1 cup sliced mushrooms
1 tbs olive oil
2 tsp garlic powder

Directions:
Preheat your oven to 375 degrees. In a large mixing bowl, cut up vegan provolone slices into small pieces. Cut up or tear Tofurky peppered lunch "meat" into small strips. Stir in vegan mozzarella cheese shreds, Vegenaise and vegan cream cheese. Dice up onion, green pepper, and sliced mushrooms, add to creamy mixture. Stir in garlic powder and olive oil. Set aside.

Roll out the crescent roll dough. Cut into 12 pieces. Grease your muffin pan and spread one piece per cup. (They won't cover the whole cup, it's more like get the four corners to tough the top. Check out the picture if you need a visual for this). Repeat until you have two muffin pans filled.

Spoon the creamy mixture into the cups (about 2/3 full) and then bake for 10-12 minutes.

Cool and take out of muffin pans! Top with pizza sauce, banana peppers or mustard if you're feeling wild!

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