Philly Cheezsteak Sandwiches

This vegan, oil free take on the classic Philly Cheesesteak sandwich uses a surprising ingredient as the meaty filling- radish!

I used winter radish from this year's garden harvest, but you can substitute with any root veggie you have on hand (carrots, parsnips, swede/ rutabaga). I've included the quickest, easiest cheez sauce to whip up as an accompaniment, and some quick tips for some oil free roasted veggies. This high fiber, low calorie alternative even has a boost of protein from chickpeas, flax, and nutritional yeast in the cheesy flavoured sauce! Hope you enjoy!


Ingredients
For the 'steak'
Winter radish- I used 3 medium/ large winter radishes
salt- around 1/3 cup total
smoked paprika- around 1 tbsp
liquid smoke- around 1/2 tsp
pepper- to taste

For the cheez sauce
1 tbsp nutritional yeast
1 tbsp chickpea flour
1 tbsp ground golden flaxseed
Hot water (1/2-2/3 cup)

For the toppings
Peppers- I used a mixture of hot and bell peppers from the garden
Onion- I used one medium yellow onion
Basil/ salad leaves (optional- I used a couple of leaves of fresh basil)

I used some toasted seeded bread to serve these, but you could make some fresh bread rolls, serve in a wrap, or roll into a collard green leaf for a gluten free low calorie alternative!


Method
Using a vegetable peeler, cut thin strips of the radish or root veggie you're using, this should form ribbons. Set into a bowl, add a (very) large pinch of salt- enough to cover the radish ribbons when mixed, and set aside for at least 10 minutes. This will help dry out the radish- don't worry too much about your sodium intake- we'll be washing the strips thoroughly before we serve!

Cut the onion an peppers into thick slices. Wrap in kitchen foil, add a few drops of water to allow them to roast in their own juices. Set aside.

Preheat the oven to bake at 340°F/370°C.

Using a colander, thoroughly rinse the radish to wash off the salt. Dry thoroughly by squeezing the moisture out of the radish slices before returning them to the bowl. Add the paprika, liquid smoke, and pepper to taste. Place the strops evenly on a lined baking sheet.

Add the foil wrapped veggies and the radish to the oven and bake for 20 minutes .

Mix the chickpea flour, nutritional yeast, golden flax, and hot water in a bowl- add the water gradually and keep stirring until the sauce reaches the desired thickness. This will typically use around 1/2-2/3 cup.

Pile the ingredients high on your bread/ plate, serve (with a napkin- these get messy!) and enjoy!