Philly Cheesesteak Chowder

Ingredients

• 10 oz oyster mushrooms (Clean with a soft, dry brush if needed; do not saturate with water.)
• 0.25 cup avocado oil (For the mushroom seitan mixture, plus more for pan-frying and sautéing.)
• 2 tbsp plant-based Worcestershire sauce
• 0.5 cup coconut aminos
• 2 tbsp water (For the mushroom mixture.)
• 2 cup vital wheat gluten
• 0.5 cup nutritional yeast
• 1 tbsp granulated garlic (For the mushroom seitan.)
• 1 tbsp steak seasoning
• 2 tsp black pepper (For the mushroom seitan.)
• salt (To taste, for the mushroom seitan.)
• 1 onion (Sliced.)
• 1 green bell pepper (Sliced.)
• 1 red bell pepper (Sliced.)
• 3 cups water (For the chowder.)
• 2 tbsp white miso
• 3 tsp garlic powder (For the chowder.)
• salt (To taste, for the chowder.)
• black pepper (To taste, for the chowder.)
• 8 oz plant-based cream cheese
• 1.5 cups plant-based mozzarella (Use 1 cup in the chowder and reserve the remaining 0.5 cup for serving.)
• croutons (For serving.)

Steps

1. 1

   Clean the oyster mushrooms with a soft, dry brush if needed. Avoid saturating them with water.

2. 2

   Place the mushrooms in a food processor and pulse until finely chopped.

3. 3

   Add the avocado oil, plant-based Worcestershire sauce, coconut aminos, and 2 tablespoons water to the food processor. Pulse until the mixture becomes a coarse purée.

4. 4

   In a large bowl, whisk together the vital wheat gluten, nutritional yeast, granulated garlic, steak seasoning, black pepper, and salt.

5. 5

   Add the mushroom purée to the dry mixture. Knead until a dough forms and most or all of the dry ingredients are incorporated. The dough should not be excessively sticky.

6. 6

   Prepare a steamer and bring the water to a steady simmer. Make sure there is enough water for the full steaming time.

7. 7

   Pack the seitan dough into a 5-by-7-by-2-inch glass rectangular container. Cut parchment paper to fit the container and press it down over the mushroom mixture to compact it.

8. 8

   If using the alternative method, shape the dough into a log, wrap it tightly in parchment paper two or three times, and twist both ends as tightly as possible to seal it.

9. 9

   Steam the packed dough in the container or the parchment-wrapped log for 1 hour 15 minutes. Flip it several times during steaming, and check that the steamer does not run out of water.

10. 10

    Remove the steamed seitan from the container, or unwrap it. Slice it into thin strips.

11. 11

    Heat a small amount of avocado oil in a skillet over medium-high heat. Add the seitan strips and pan-fry, turning as needed, until both sides are lightly browned. Transfer the strips aside.

12. 12

    In the same unwashed skillet, add a small amount of avocado oil and the sliced onion. Sauté over high heat for about 5 minutes, stirring frequently, until softened and beginning to brown.

13. 13

    Lower the heat and add the sliced green and red bell peppers. Cook until the peppers develop attractive charred spots. Transfer the peppers and onions to the side, keeping the skillet unwashed so the browned bits remain.

14. 14

    Add the 3 cups water and white miso to the same skillet. Deglaze by stirring and scraping the browned bits from the bottom of the pan.

15. 15

    Add the garlic powder, salt, and pepper. Stir to combine.

16. 16

    Return the charred onions and peppers to the skillet. Simmer the chowder for 5 minutes so the flavors combine.

17. 17

    Add the plant-based cream cheese and 1 cup of the shredded plant-based mozzarella. Simmer, stirring, until the cheese has melted and the chowder is creamy.

18. 18

    Ladle the chowder into bowls. Serve with the mushroom seitan steak, the reserved shredded mozzarella, and croutons.

Notes

Store-bought seitan can be used instead of making the mushroom seitan from scratch when time is limited. The source does not specify a storage or reheating method.

Nutrition per serving

• main
• soup
• chowder
• vegan
• dairy-free
• plant-based
• comfort food
• steamed