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This is a Philly cheesesteak you could eat every night and still feel great the next day


  • 2 tbsp oil divided
  • ½ red pepper sliced
  • ½ green pepper sliced
  • ½ yellow onion sliced
  • ½ cup mushrooms sliced
  • ½ package 8 oz. seitan, sliced thinly
  • 1 tsp oregano
  • ½ tsp paprika
  • 2 slices vegan provolone
  • 2 tbsp water
  • 1 cup cooked quinoa


  •  Heat 1 tablespoon of oil in a skillet over medium heat. Add peppers and onion. Heat until they start to soften, about 5 minutes. Add mushrooms and cook for another 2 minutes. Set aside.
  • Clean pan and add second tablespoon of oil. Add seitan, oregano, and paprika. Cook, stirring frequently, until the seitan browns on both sides, about five minutes.
  • While seitan is cooking, add provolone slices and water to a saucepan and cook over low heat, stirring continuously, until it becomes saucy.
  • Place quinoa in a bowl and top with seitan and vegetables. Spoon cheese sauce on top and serve immediately.
This recipe was republished from Steve Seighman, aka The Nut-Free Vegan, as featured on Switch4Good