Vegan Cheesesteak Made From Soy Curls! 

Ever since my diagnosis I’ve been on an anti inflammatory diet, which means:
No meat, no dairy, no eggs, alcohol, refined sugar, wheat, corn, and pretty much all of the stuff I used to love.
However, my wife and I have have been on a mission to recreate some of my all time favorites using diet approved ingredients.
Today I take on my favorite meal ever: the cheesesteak. This has been an elusive one for me, but I may have finally cracked the code. The secret weapon: soy curls!
Note: the roll I ate my steak with was made by my wife from gluten free flour. The roll in the video is a normal club roll. Kids and wife can still eat wheat/gluten.
Recipe (I made this for my family of 6 and it probably made 10 sandwiches):
Toppings:
One big a$$ yellow onion
Two large portabello caps (optional)
3 cloves of garlic
Meat:
12 oz of dried soy curls. Makes about 2.25 lbs of “meat” after rehydration
Meat sauce:
8 TBS coconut aminos
4 TBS blackstrap molasses
4 TBS tomato paste
Garlic powder to taste
Crushed black pepper to taste
Salt or mushroom umami powder
Split this sauce on two and cook the soy curls in two batches
Whiz:
2 TBS vegan butter
2TBS all purpose GF flour
6 oz violife shredded cheddar
You can add more cheese if you like it cheesier.
My recipe was adapted from this recipe:
www.rabbitandwolves.com/chipo...