Growing up outside of Philly it wasn’t uncommon to cross the bridge just to get a Cheesesteak.
If you are from that area, you know there’s an age-old debate between Pat’s & Geno’s. Me, I’m a Jim’s girl (it’s on South Street)…well, at least before I stopped eating gluten, dairy and meat that wasn’t grass-fed and organic.
Every once in a while I get a hankering for a cheesesteak though so I had to figure out how to satisfy that and this is what I came up with.
I have to say, it’s pretty-darn good. Even my dad, who’s a meat eating, cheesesteak-loving man loved it (of course he said it would be better on a roll…and, I’d have to agree. Too bad my digestive tract wouldn’t!).
Portabella Tempeh “Cheesesteak” Collard Wrap
4-5 large portabella mushroom caps, cubed
¼ cup shallots, diced
1 Tablespoons Extra-Virgin Olive Oil
1 8oz package Tempeh (I used the “Flax” flavor), crumbled
1 Tablespoon Tamari
1 Tablespoon gluten-free, Worcestershire sauce
(The Wizards Brand is Gluten free*)
1 Tablespoon Herbamare**
8 oz. Vegan Mozzarella “cheese” of choice
Collard leaves (Depending on how many roll-ups you want).
In a large skillet, sauté’ the cubed portabella mushrooms until liquid releases from mushrooms. Add in the crumbled tempeh and mix together cook over medium low heat for 5 minutes.
In another small pan, sauté’ shallots in olive oil until soft. Add into the mushroom/tempeh mixture and mix together. Add in tamari, Worcestershire sauce, herbamare and “cheese” and mix until the cheese is melted.
Cut the stem out of the collard leaf and but it in half, place the shiny side down, spoon about ¼ cup of the mixture onto the collard leaf (about (2/3 way to the top) and roll up the collard and enjoy!
*I’ve seen The Wizards Brand in both vegan and in gluten-free but not both. What makes it not vegan is that traditional Worcestershire sauce has anchovies in it.
What makes it not gluten free is that it contains malt vinegar.
**Herbamare is an Herb seasoning salt that adds a great flavor to any dish. It’s great to have around & let everyone use their own discretion to season a dish to their taste. All of the following ingredients in Herbamare are organic: sea salt, celery leaves, leek, cress (water and garden), onion, chive, parsley, lovage, garlic, basil, marjoram, rosemary, thyme, kelp.