VEGAN CHEESESTEAK WITH YUBA (TOFU SKIN) AND MUSHROOMS RECIPE
Please
feel free to call it a yuba sandwich. Thick sheets of yuba are sliced and
smothered in an umami-packed mushroom broth before tossing with caramelized onions
and roasted trumpet mushrooms. Everything gets packed into a crusty roll
smeared with vegan "cheese." Even if it's not exactly a cheesesteak,
there's no denying that it's darn delicious.
Active
Time : 1 hour 30 mins
Total
Time : 2 hours 30 mins
Servings : 6 sandwiches
INGREDIENTS
For the mushroom stock:
·
7 cups
(20 ounces; 560g) button mushrooms, washed and quartered
·
1
medium (10 ounces; 280g) onion, quartered
·
8
cloves (2 ounces; 60g) garlic, roughly smashed
·
4
small (9.5 ounces; 270g) carrots, cut into large chunks
·
4 ribs
(12 ounces; 340g) celery, cut into large chunks
·
5
tablespoons (2.5 ounces; 70g) vegetable oil, divided
·
1
teaspoon kosher salt
·
1
tablespoon (.5 ounce; 15g) tomato paste
·
3
tablespoons (1.5 ounces; 45g) vegetable base, such as Better Than Bouillon
For the cheesesteak filling:
·
1.5
packages (15 ounces; 420g) beancurd sheets (yuba)
·
6
tablespoons (1.5 ounces; 45g) vegetable oil, divided
·
2
medium (20 ounces; 560g) onion, thinly sliced
·
3 cups
(8 ounces; 220g) royal trumpet mushroom, shredded lengthwise
·
kosher
salt and black pepper to taste
·
1/4
cup (1.75 ounces; 50g) sugar
·
1
teaspoon smoked paprika
·
1/2
teaspoon garlic powder
·
2
tablespoons (1 ounce; 30g) spicy brown mustard
·
Vegan
Nacho Cheese Sauce (see note)
·
6
hoagie buns
INSTRUCTIONS
1. For
the mushroom stock: Preheat your oven to 450°F (232°C). In a large bowl, toss
together the mushroom, onion, garlic, carrot, celery, 4 tablespoons of
vegetable oil and kosher salt. Spread onto two foil-lined sheet trays. Roast
until deeply browned, about 45 minutes, tossing vegetables every 15 minutes.
2.
In a
4-quart sauce pot over medium heat, add remaining 1 tablespoon of oil and
tomato paste. Cook tomato paste until caramelized and deep mahogany, about 5
minutes. Add 6 cups (48 ounces; 1.3L) water, roasted vegetables, and vegetable
base. Simmer for 45 minutes. Using a fine-mesh sieve, strain mushroom stock,
pressing firmly on solids.
3.
For
the cheesesteak filling: Remove yuba from package and cut into 1-inch strips.
(Optional: Place cut yuba in a large bowl and cover tightly with plastic wrap.
Place the nozzle of a smoking gun under the plastic wrap. Light smoking gun
until the bowl fills with smoke. Let the yuba sit in the smoke for 30 minutes,
adding more smoke as needed.)
4. While
stock is simmering, over medium-low heat in a medium saucepan, heat 3
tablespoons of oil and add onions. Cook gently until caramelized, scraping up
any brown bits from the bottom of the pan with a splash of water as needed.
5. Toss
the shredded trumpet mushroom with the remaining 3 tablespoons of oil and
season with salt and pepper. Spread onto a foil-lined sheet tray and roast at
450°F (232°C) until golden brown and crisp, about 20 minutes.
6. In a
large saute pan over high heat, add the sugar and caramelize until deep golden
brown. Add the yuba strips, stirring to distribute caramel. Add the paprika,
garlic powder, mushroom stock, and black pepper. Simmer until most of the
liquid has reduced and the yuba is glazed. Remove from heat and stir in the
mustard, caramelized onions, and roasted trumpet mushrooms.
7. To
assemble the sandwiches: If desired, warm or toast the hoagie buns. Split open
the buns and spread with 1/4 cup of Vegan Nacho Cheese Sauce. Divide the yuba
filling among the six buns and top with extra cheese. Serve immediately.
Special
Equipment
·
Half
sheet pan, fine-mesh strainer, smoking gun (optional)
NOTES
Kenji's
recipe for Vegan Nacho Cheese Sauce has a lot of heat and a southwestern taste.
For something with flavors closer to a true cheesesteak omit the jalapeño,
chipotle, and hot sauce. Instead, add 1 teaspoon tomato paste to the onions and
blend in 1/2 cup nutritional yeast flakes at the end. If you do not own a
smoking gun, you can use a wok to smoke the yuba, or you can add 1/4 teaspoon
(1ml) good-quality liquid smoke, such as Wright's or Colgin to the yuba mixture
at the end of Step 6.
Recipe
from seriouseats.com
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