Vegan Philly Cheesesteak

Ingredients

• 1/2 tsp garlic powder
• 2 tbsp vegetable oil
• 1 tbsp white wine vinegar
• 1/2 tsp sugar
• 1 tsp ground black pepper
• 100 ml boiling water
• 1 tbsp nutritional yeast
• 2 tbsp dark soy sauce
• 1 tbsp white miso paste
• 1 tbsp dark brown sugar
• 1 tbsp tapioca starch
• 2 tbsp water
• 1 tsp flaky sea salt
• 1 clove garlic (finely minced)
• pinch flaky sea salt
• 1/2 tsp onion salt
• pinch paprika
• pinch ground turmeric
• 280 g extra firm tofu (drained)
• 1 x vegan stock cube (I use Oxo vegan beef flavour)
• 2 tsp marmite (aka yeast extract)
• 1 tsp mustard powder (or English mustard)
• 1 tbsp vegan Worcestershire sauce (I use Henderson's Relish)
• 1 large onion (peeled and roughly chopped)
• 2 cloves garlic (peeled and finely minced)
• 200 g chestnut mushrooms (roughly chopped)
• 1 green pepper (aka bell pepper, de-stemmed, de-seeded and roughly chopped)
• 120 ml soy milk (or any plant milk, unflavoured and unsweetened)
• 1 tbsp vegan butter (chopped into cubes)
• 50 g vegan cheese (optional - shredded, make sure it's a melting variety with a strong flavour)
• 2 hoagie rolls (or small soft baguettes)
• 2 tbsp vegan butter (at room temperature)