Portobella Cheesesteak Egg Rolls
You can have a delicious fried vegan egg roll treat with this simple recipe. These portobello cheesesteak egg rolls anre incredible! They use portobello mushrooms for the base filling, perfect to mimic steak.
- For The Steak:
- 2 large Portabellas sliced & then chopped
- 1 medium onion sliced & them chopped
- 1 TBSP vegetable oil
- S&P to taste
- For The Cheese:
- 2 potatoes peeled & roughly chopped
- 1 small onion roughly chopped
- 2 small carrots roughly chopped
- 3 garlic cloves
- 1/4 cup raw cashews
- 1 poblano pepper
- 1 cup water
- 1/4 cup nutritional yeast
- Vegan egg roll wrappers
- 1-2 cups of oil for deep frying.
Sauté seasoned mushrooms & onions for 25 -30 mins in a oiled pan on medium heat.
Boil all cheese sauce ingredients, except nutritional yeast in water about 25 minutes or until very soft.
Blend cooked ingredients with nutritional yeast in a high speed blender, until smooth.
. Salt & pepper to taste.
Place a tablespoon of steak mixture in the center of one egg roll sheet. Add a teaspoon of cheese sauce. Wet the four edges of the wrapper with water. Fold a corner diagonally over the mixture, then pull up the sides & corner to roll into a egg roll shape.
Place in frying oil that has reached 325 degrees. Allow to brown Remove from oil & drain. Let sit for 5 minutes before eating. Enjoy.