Bangin’ Vegan Bulgogi Cheesteak Recipe

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You heard of tex mex, right? Well, imagine a Korean baseball player Shin Soo Choo had a sandwich-love child on a lunch break at Gino’s in Philly, and there is the Bulgogi Cheesesteak. Fusion cuisine  goes beyond borders, it’s a little like the free-jazz of the food world. One must fully understand the rules of each cuisine in order to break them and create new and interesting flavors and textures. My challenge is to not only make a kick-ass vegan version of one of the top 10 american sandwiches, but to make it healthy, not too hard with a little research and some clever swaps. http://www.endlesssimmer.com/2011/01/20/americas-top-10-new-sandwiches/

So what about understanding both sides of the story?

The cheesesteak. I had one of the famous ones in Philly, waited 45 minutes in line for steak-ums on white bread with cheeze whiz at a premium of $7, needless to say I was disappointed.  The cheesesteak was developed in the early 20th century “by combining frizzled beef, onions, and cheese in a small loaf of bread,” according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania. I find nothing appetizing about “frizzled beef”.  Most places will use cheeze whiz, provolone or white cheddar to hold together the globby mess.

I am not against Cheesteaks, in fact on a road trip through Connecticut, and friend brought me to Kruaszer’s, and I couldn’t seem to get enough. Who would know the best cheeseteak would be in CT?  Freshly baked bread, globs of sauce and heavy amounts of cheese…. not to mention the next day my pee would smell like garlic. Pure heaven, but looking back at these photos, I can see why my eating habits had me about 20 pounds heavier.

 

Bulgogi literally means “fire meat” in Korean, which refers to the cooking technique—over an open flame—rather than the dish’s spiciness. Usually made with beef, the term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), although the seasonings are different

Bulgogi is made from thin slices of prime beef marinaded with a mixture of soy sauce, garlic, pepper, sesame oil and sugar.  Possible add-ins are shitake mushrooms, button mushrooms, scallions and onions.  Some regions serve it over a bed of cellophane noodles and others over rice.

 

Cleveland, Ohio serves it up on a whole wheat hoagie, because we’re classy.

 

Let the fusion of late night comfort food between the east and west begin…

 

 

  • One block very dense extra firm tofu frozen, thawed and drained, or 2 handfuls shitake mushrooms and 1 package seitan
  • 4 green onions, chopped
  • 4 cloves garlic, minced
  • 1/2 average sized onion, sliced
  • 1 heaping tsp fresh grated ginger (grate fine, otherwise you may end up with unpleasant chunks of ginger in your bulgogi.
  • 2/3 cup wheat free tamari or soy sauce
  • 4 tbsp toasted sesame oil
  • 6 tbsp organic sugar
  • 1 tsp black pepper
  • 1 tsp crushed red pepper flakes
  • 4 tbsp mirin
  • 2 tbsp rice vinegar
  • 1/4 cup shredded pear, skin and all or 1/2 cup apple sauce

 

-Chop all your veggies and thinly slice your seitan, tofu, mushrooms or any combination of the aforementioned delicacies.

-Mix the last 8 ingredients (you know, for the marinade!) on the list in a shallow bowl or pan.

-Place your tofu, seitan or mushrooms in the bowl with the marinade and cover with the veggies. Make sure that everything is covered by the marinade.

-Cover and refrigerate overnight. 8-15 hours is best.

-Remove the goodies from the marinade with a slotted spoon and fry in a hot skillet or pan. Pour enough marinade to lightly cover the goodies. If you want to go the traditional route, you can BBQ them on a grill with some foil, but my iron skillet works just fine for creating a nice char and carmelization.

-Let cook until most of the marinade has reduced, and the bottoms of the goodies are a nice caramel brown. Flip over tofu strips and cook until other side turns brown. Continue to cook until all of you normal vegan goodies have transformed into delicious Korean bulgogi goodies!

 

Now for the cheesesteak part.

-1 whole wheat roll (I used sourdough because I am a bread snob)

-daiya mozzarella, or 1 slice low fat provolone if that’s your game.

-1 teaspoon reduced fat veganaise

– handful baby spinach

Cut the roll lengthwise and hollow out the center, creating a little boat to stuff all your goodies in. This not only reduces calories, but I think just makes the sandwich more aerodynamic. Lay cheese on the bread and place in a toaster oven until the cheese is slightly melted.  Spread the veganaise on the bread, spoon in some bulgogi and cover in spinach! I enjoyed mine with baked sweet potato fries!

 

 

Perfect Vegan Pie Crust

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Light, tender, flake, and easy to make this will be a staple in your baking collection of easy pie crust recipes. I used a cupcake tin to make  quaint little pie cups, perfect for gifts or a party. Fill them with the traditional fruit fillings, or with vegan chocolate mousse. Also feel free to add a tablespoon of both cinnamon and ground clove for some extra flavor.

Ingredients:

  • 3 cups whole wheat pastry flour
  • 1 teaspoon salt
  • ¾ cup margarine
  • 5 to 6 tablespoons cold water

Directions:

  1. In a medium bowl with fork, lightly stir together flour and salt.
  2. With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs.
  3. Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
  4. With hands, shape pastry into ball (if it’s a hot day you may have to refrigerate the dough for 30 minutes or so).
  5. For a two crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.
  6. On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate.
  7. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.
  8. For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust.
  9. With scissors or sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim.
  10. Fold overhang under; pinch a high edge. Bake pie as recipe directs.