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Vegan Philly Cheesesteak

RECIPE – Vegan Philly Cheesesteak
The Vegetarian Librarian

4 vegan Italian sausages
2 white onions
Chicago Soydairy STRETCHY Mozzarella Teese
1 loaf French bread
Olive oil

Slice sausages into long, thin strips and heat them in the oven or on the stovetop. Sauté onions in olive oil until soft and starting to brown. Slice bread and assemble your sandwich. Layer the soycheese in between the heated sausages and onions to help it melt. Put the whole thing in the oven for a minute or two to speed up the melting and toast the bread a bit. Slice it up and enjoy.

RECIPE – Parsley Potatoes

4 medium sized potatoes
1 clove of garlic, minced
1 handful of fresh parsley (or one tsp. dried)
2 Tbs. olive oil
salt and pepper

Peel and chop potatoes into 1 inch cubes. Finely chop fresh parsley. Combine ingredients in a bowl. Season with S&P to taste. Bake in a 375 degree oven for 30 minutes or until potatoes are soft, turning potatoes every 10-15 minutes while cooking.

The guys at Chicago Soydairy were so nice to surprise us with a sample of their new, improved and stretchy Mozzarella Vegan Teese (not yet in stores). See how it got to our apartment in this bonus video below starring Rich Salamander.

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