Vegan Chicago-Style Italian Beef

Ingredients:

-2 cups Vegan Beef (I used the Verisoy Taiwanese Vegan Beef Slice)

-2 1/2 cups Vegetable Broth

-3 tablespoons “Better Than Bouillon No Beef Base”

-6 cups Water

-1 large Onion, sliced thick

-2 tablespoons Garlic, minced

-2 Sprigs Thyme

-1 tablespoon Ground Oregano

-4-6 drops Liquid Smoke

-1 Bay Leaf

-2 tablespoons Olive Oil

-French Bread, or rolls of choice

-Chicago-Style Giardiniera (Banana Peppers also work well)

The Following Seasonings to Taste:

-Black Pepper

-Seasoning Salt

-Garlic Powder

-Onion Powder

Directions:

Bring the vegetable broth to a boil and remove it from the heat. Add in the vegan beef slices to rehydrate them (skip this step if you are using a different vegan beef)
In a large pot, heat the olive oil and add the onions and garlic. Sauté until fragrant. Then, add the Better Than Bouillon, liquid smoke, oregano, and black pepper. Sauté for an addition minute
Add the water to the pot, being sure to stir to get the bits that are stuck to the bottom. Add the thyme and the bay leaf to the water. Simmer on low for 30-45 minutes, allowing the flavors to develop
Thinly slice the vegan beef and season it to taste. Then, add the beef to the pot with the broth (if you soaked the beef in vegetable broth, add the broth to the pot as well). Simmer for an additional 30 minutes
Using tongs, remove your desired amount of beef from the liquid and place it on the bread. Add the giardiniera and serve with cheese sauce (recipe below).

Vegan Cheese Sauce

Ingredients:

-1/2 cup Vegan Cheddar Cheese, shredded

-2 tablespoons Oat Milk, or plant milk of choice

-Salt and pepper to taste

Directions:

Place the cheese in a microwave-safe bowl. Add the oat milk and seasonings
Microwave in 30 second intervals, being sure to whisk in between, until the cheese has melted