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Vegan Cheesesteak With Yuba (Tofu Skin) and Mushrooms Recipe
SERIOUS EATS21Ingredients
3Hours
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Ingredients
US|METRIC
4 SERVINGS
- 7 cups button mushrooms (20 ounces; 560g, washed and quartered)
- 10 oz. onion (quartered)
- 8 cloves garlic (2 ounces; 60g, roughly smashed)
- 38 oz. carrots (cut into large chunks)
- 4 rib celery (12 ounces; 340g, cut into large chunks)
- 5 Tbsp. vegetable oil (2.5 ounces; 70g, divided)
- 1 tsp. kosher salt
- 1 Tbsp. tomato paste (.5 ounce; 15g)
- 3 Tbsp. vegetable base (1.5 ounces; 45g, such as Better Than Bouillon)
- 1 1/2 pkg. beancurd sheets (15 ounces; 420g, yuba)
- 6 Tbsp. vegetable oil (1.5 ounces; 45g, divided)
- 40 oz. onion (thinly sliced)
- 3 cups mushroom (8 ounces; 220g royal trumpet, shredded lengthwise)
- kosher salt
- black pepper
- 1/4 cup sugar (1.75 ounces; 50g)
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 2 Tbsp. spicy brown mustard (1 ounce; 30g)
- nacho cheese sauce (Vegan, see note)
- 6 hoagie buns
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