Monday, November 7, 2016

Vegan Mofo Day #7: Deconstructed Ode to Philly Cheesesteak

This may look like dessert, but trust-- it's not that at all
Nothing ever goes as planned.
I knew that for seventh day Vegan Mofo prompt, the start of International Week, Philadelphia's cheesesteak had to be involved. After all, it is what city of Brotherly Love is best known for.
Without bread or even rice, it seemed a mild problem. I found canned hearts of palm quite by accident. I always stared at them quizzically, never quite sure how to prepare. Yet according to much Internet reading, hearts of palm are similar to artichokes-- firm exterior, with a soft, butter like center. Thus being the adventure charged kitchen lady that I am, I prepared my "cheesesteak" using hearts of palm as a bed to rest my "meat. Cannelloni beans are the basis to create a light, velvety sauce that invitingly drips down, mirroring the way real cheese does on the Philly tradition. As a result, this dish isn't cheesy or mimics vegan restaurant quality, but it brings something special to mind-- lots of poetic airiness and pleasing texture. 

Hearts of Palm With White Bean Cream Over Tofu Steaks Ingredients and Preparation

1 15 oz can hearts of palm, salad cut
4 thinly slice tofu
1 tablespoon soy sauce (or Liquid Bragg's)
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon coriander
pinch of salt and black pepper

White Bean Cream

1/2 cup canned cannelloni beans, drained and rinsed
1/4 cup almond milk
1/4 cup nutritional yeast
1 teaspoon garlic
1/2 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon white pepper

Drain and rinse hearts of palm. Warm in a small pot for about 5 minutes. Set aside.
Heat a nonstick skillet.
Marinate tofu slices in soy sauce, onion powder, garlic powder, cumin, coriander, salt, and black pepper.
Toss tofu onto skillet and cover with lid. Give each side 7 minutes.
For the sauce-- combine all ingredients into blender or food processor.
Layer tofu steaks over prepared hearts of palm and pour white bean sauce on top.

Like a taste of air.
The sauce is creamy and rich, a fine component to crisp tofu and soft hearts of palm.
How to turn thoughts of Philly cheesesteak into edible art.


  1. That sounds like a really interesting take on a classic. Good veganising!

  2. Very creative! :) I don't think I've ever had hearts of palm.

    1. Thank you! Hearts of palm are soft, tender and taste almost like artichokes.