The recipe is super-simple, but it so satisfying. And it fits in with my current efforts to fit as many veggies into my diet as possible. My version is made with whole wheat bread for a healthier spin, but The Beet Box used a soft white roll. Do what you want!
Here's the recipe!
Philly Beet Steak
Yields 2 sandwiches
3 small (or 2 medium) beets, peeled and thinly sliced
1/2 large Vidalia onion, sliced into half moons
1 green bell pepper, sliced
4 oz. mushrooms, sliced
Salt & pepper
2 whole wheat hoagie rolls
For the cashew cheese:
1/2 cup cashews, soaked 8 hours
1/2 cup (or more) water
1 clove garlic
1/4 tsp sea salt
1 Tbsp nutritional yeast
Roast the beets in a 400 degree oven for about 30 minutes or until fork tender.
While the beets are roasting, add the onion, mushrooms, and bell pepper to a large skillet with enough water to cover the bottom of the pan. Add as much Mrs. Dash, garlic powder, and salt and pepper as desired. Saute on medium-high, adding more water as necessary to prevent the veggies from sticking. Once they're soft, allow the water to dry up and continue to saute for a couple minutes, stirring often, to allow the veggies to brown.
To make the cashew cheese, combine the cashews, 1/2 cup water, garlic, sea salt, and nutritional yeast in a blender. Blend until smooth. You may need to add more water one tablespoon at a time to reach desired consistency. You want a thick but pourable cheese, like a sauce.
To assemble, spoon half the beets into the roll and top with half the pepper/onion mix. Top with as much cashew cheese as desired and finish with avocado slices.