America’s Top 10 New Sandwiches Veganized – Bulgogi Steak Sandwich

The Huffington Post recently published an article called, America’s Top 10 New Sandwiches. We weren’t impressed with the fatty meats oozing with artery clogging cheeses. So several vegan, veggie, and gluten-free bloggers have teamed together to create tasty and healthier versions of these cholesterol-laden sandwiches. We’ll be publishing a series of posts, one for each sandwich, and we’re calling it: America’s Top 10 New Sandwiches…Veganized!

Today is the second post in the series, Sandwich #9, The Bulgogi Steak Sandwich. This post was prepared, written, and photographed by Allyson Kramer at Manifest Vegan. For a complete list of the bloggers involved in this series, see the names and links below.

A vegan Bulgogi Philly Cheesesteak sandwich is the latest featured in the series America's Top 10 Sandwiches Veganized!

Bulgogi Steak Sandwich ~ Vegan & Gluten Free

makes two 10-inch Cheesesteaks

Ingredients:

  • 1 Recipe Bulgogi Tofu (below)
  • Hoagie roll Recipe (below)
  • Chili Garlic Sauce
  • Daiya Mozzarella Style Shreds
  • 1 green pepper, thinly sliced and sautéed
  • 1 red pepper, thinly sliced and sautéed
  • 1 sweet onion, thinly sliced and sautéed until caramelized

Bulgogi Tofu

makes 4 servings

Ingredients:

  • One block very dense extra firm tofu
  • 4 green onions, chopped
  • 3 cloves garlic, minced
  • 1/2 average sized onion, sliced
  • 1 heaping tsp fresh grated ginger
  • 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

Directions:

  1. First, make sure your tofu is very well drained. Wrap it up in towels and press between two plates with something heavy on top to get all the water out.
  2. Once it has drained for a good long time, slice the block in half.
  3. Then, make thin slices to resemble little tofu steaks.
  4. Arrange them in a deep dish where they will be able to soak up lots of marinade.
  5. Cover the tofu slices with your chopped onions, green onions, ginger and garlic.
  6. In medium sized bowl, combine the tamari, sesame oil, sugar, black pepper, mirin, rice vinegar, red pepper flakes and shredded pear. Stir really well to complete mix all ingredients together. Pour over tofu and veggies.
  7. Cover and let marinate at least 8 hours.
  8. After 8 hours has passed, separate the tofu strips from the marinade. Reserve the veggies and sauce for cooking.
  9. Heat up a cast iron skillet over medium heat and drizzle with some sesame oil.
  10. When your skillet is nice and hot, place the strips into the pan in an even layer so that there is adequate room for them to fry up. Unless you have a very large frying pan, you will have to cook the tofu in two batches.
  11. Pour enough of the marinade onto the tofu just to cover, allowing some of the vegetables to cook along with the tofu.
  12. Let cook until most of the marinade has reduced, and the bottoms of the tofu slices are a nice caramel brown. Flip over tofu strips and cook until other side turns brown. Continue to cook until all tofu has transformed into delicious Korean bulgogi tofu.

A vegan Bulgogi Philly Cheesesteak Sandwich with gluten-free bun is a delicious and healthy meal.

Long Hoagie Rolls (Gluten Free)

makes two 9 inch hoagie rolls

Ingredients:

  • 1 ½ cups sorghum flour
  • 1 cup brown rice flour, finely ground
  • ½ cup potato starch
  • 3 tsp xanthan gum
  • 1 ½ tsp baking powder
  • 1 tsp sea salt
  • 2 tbsp dry active yeast
  • ¼ cup organic sugar
  • 2 cups warm almond milk
  • 2 tsp vinegar
  • 2 tbsp flaxseed meal mixed with 4 tbsp water
  • 4 tbsp olive oil

Directions:

  1. In large mixing bowl, sift together sorghum flour, brown rice flour, potato starch, xanthan gum, baking powder and salt.
  2. In smaller bowl, proof yeast in sugar and almond milk until foamy (about 5 minutes). Once yeast has proven itself to be worthy of baking, add in vinegar, prepared flaxseed meal and olive oil.
  3. Stir wet ingredients into flour mix. If using an electric mixer, mix on medium-high for about 2 minutes. If doing by hand, vigorously mix together the ingredients until a sticky dough forms… then continue to mix until the dough becomes slightly fluffy.
  4. Divide dough in half.
  5. Using lightly oiled hands, shape one half of the dough into a 9” long bread loaf (like a long hoagie roll). Place onto lightly oiled cookie sheet or silpat mat. Repeat with other half of dough so that you have two 9” hoagie rolls.
  6. Let rise in warm place for about 50 minutes.
  7. Preheat oven to 375 degrees F.
  8. Bake rolls in preheated oven for about 25-30 minutes, or until golden brown on top. Let cool and then slice in half.

To Assemble Sandwich:

Slice one hoagie roll in half lengthwise and slather on some chili garlic sauce. Top each side of the bread with Daiya cheese and broil until cheese is melted (about 5 mins).

Pile on Bulgogi, Sautéed Onions and Peppers, and more chili garlic sauce.

Devour!

Allyson Kramer

Conclusion

We hope you enjoyed this second post in our series of America’s Top 10 New Sandwiches…Veganized! We’ll be publishing a new sandwich each week so please be sure to stay tuned. Be sure to check out last week’s sandwich #10, The Vegan Spuckie.

America’s Top 10 New Sandwiches…Veganized! Participating Bloggers:

Posted 3 years ago by Marly on Friday, February 11th, 2011 · Permalink

20 Responses to America’s Top 10 New Sandwiches Veganized – Bulgogi Steak Sandwich

  1. This looks AMAZING!!!!!! Allyson has truly done it again. Little did you know Marly that this was going to be a wonderful challenge. Thank you again for hosting it!

  2. I want to try this one!

  3. I love the flavors of bulgogi, what a creative vegan sandwich! I also love the gluten free hoagie roll recipe.

  4. Vegan AND gluten-free! Wow, this looks incredible!

  5. Yes! Yes! Yes! I am so enjoying all of these sandwiches. They look so much better than their meat couterparts. Ryan and I tried a vegan hot dog at a food trailer in Austin today. So good! I’m so glad it is finally Friday. I hope you have a wonderful weekend of relaxation, love and laughter. Thank you for sharing, my friend!

  6. I’m sure I’ve said this to you before Marly but wish I knew you when my niece lived with me. I always found it so difficult to cook for her. This series is amazing, thank you for providing amazing alternatives.

  7. I can taste it now Marly.

  8. I’m leaving right now to buy tofu!

    • Let me tell you Trina, I made this sandwich and it was SO delicious! I highly recommend it to everyone!

  9. That is one tasty looking sandwich!

    • Hi Kevin – I can speak from experience that this is, indeed, very tasty! I made this over the weekend and have been savoring each and every bite!

  10. This sandwich looks amazing, Marly! Allyson did such a fantastic job. I’m totally going to try her Bulgogi tofu soon-it’s such an interesting recipe:-)

    • I think you are so wise! Seriously, you’re going to love this sandwich!

  11. I am loving these sandwiches!! Yum!

  12. That sandwich looks like absolute deliciousness! Cant’ wait to taste it!!!

  13. That does look very impressive, I’d buy tofu for this sandwich for sure. And we even have a great organic bakery that makes the perfect rolls for these.

  14. Now this is a sandwich, for all of us. Thanks so much, I so can make this.

  15. Wow, makes me feel like I’m in Philadelphia!

  16. Amazing!!! We had these for dinner last night!! The buns were perfect! I’ll be making those on a regular basis. I also caramelized mushrooms with the onions and peppers for some “mo bettah.” We used the Daiya jalapeno jack ’cause that’s what we had. Ideal! And I mixed the garlic chili sauce with my tofu mayo and spread that on the other side of the bun! WOW! Thanks soooooooooo much! :)

    • I must confess, this is one of my favorite recipes too. Thanks so much to Allyson Kramer of Manifest Vegan for contributing this as part of our Great Vegan Sandwich Series! I’m so glad you liked it too…and your adaptations sound great too!

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