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Beyond Bulgogi Vegan Cheesesteak
Prep Time
5 mins
Cook Time
5 mins
 

Super tasty and spicy Korean inspired vegan cheesesteak sandwich featuing Beyond meat and a spicy creamy gochujang aioli.

Course: Dinner, Lunch
Cuisine: American, Korean
Servings: 1 sandwich
Author: Michael Monson
Ingredients
For the bulgogi sauce:
  • 1 tablespoon Bragg’s Liquid Aminos or low sodium soy sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon sesame oil
  • ½ teaspoon ginger, finely minced or grated
  • 1 clove garlic, finely minced or grated
  • ½ teaspoon toasted sesame seeds
For the gochujang aioli:
  • 2 tablespoons vegan mayo
  • ½ to 1 teaspoon gochujang paste
For the meat:
  • sesame oil
  • 1 Beyond Burger patty (¼ lb)
  • 1 green onion, sliced, divided into whites and greens
  • ½ Anaheim chili or jalapeno, thinly sliced
For the sandwich:
  • hoagie or sandwich roll
  • Vegan Yack Attack’s Kimchi Cheese Sauce (recipe link in notes)
  • sesame seeds
  • cilantro
  • green onion
Instructions
  1. In a small bowl, combine the bulgogi sauce ingredients. Set aside. In another small bowl, combine the gochujang aioli ingredients, and set that aside, too.

  2. Shake a few drops of sesame oil into a cast iron pan on medium-high heat. Break up the Beyond patty into 1 inch pieces, and add them to the pan along with the white part of a green onion, and the thinly sliced pepper.
  3. Cook, flipping the meat occasionally, until caramelized and browned on all sides. Turn the heat to medium-low, and add the bulgogi sauce and the green part of the onion. Continue to stir and toss the meat and veggies in the sauce, and cook until the sauce is almost fully reduced and starting to caramelize.
  4. Split a hoagie roll down the center, and generously apply the gochujang aioli to the inside. Gather the meat and veggies together in the pan to form a mound the size of the interior of the hoagie. Place the hoagie, open side down, onto the mound of meat, and allow to warm through for about a minute. Carefully slide a spatula under the meat and hoagie, and invert.

  5. Pour on the kimchi cheese sauce, and top with more green onion, fresh cilantro, and sesame seeds.
Recipe Notes

Vegan Yack Attack’s Kimchi Cheese Sauce comes from her cookbook Vegan Yack Attack's Plant Based Meal Prep (affiliate link) However, Jackie Sobon has provided a link HERE to a very similar cheese sauce recipe on her website, veganyackattack.com