VEGAN BULGOGI CHEESESTEAK • Easy Seitan & Cheeze Recipe


Hello Friends!
Today we are super excited to present to you one of our favourite East meets West fusion recipes. Here’s our take on a classic Philly cheesesteak sandwich but with Bulgogi “steak” and super easy vegan mozza style cheese. Give it a try, it’s an explosion of flavour! In this recipe, we used the seitan bulgogi in a sandwich but feel free to eat it with rice or salad wraps. Enjoy!

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1 cup wheat gluten
2 tbsp chickpea flour
2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp smoked paprika
1 cup water
1 tbsp olive oil
1 1/2 tbsp soy sauce
1 tbsp tomato paste
Combine and mix dry ingredients in a large bowl. Mix wet ingredients together and pour into wheat gluten mixture. Stir until combined. Knead 3-4 minutes to develop gluten. Allow mixture to rest for 5 minutes. Knead a few more times and shape into a 1-inch thick disc. Wrap with a layer of parchment paper followed by a layer of tinfoil. Bake at 325 degrees F for 45-50 minutes. Slice, cube, chop seitan and use in any recipe as a meat substitute.

Bulgogi Marinade
1/2 medium onion
1 medium apple (peeled and cored)
3 garlic cloves
1 scallion/green onion
3-4 tbsp soy sauce (depends on sodium content of brand you’re using)
1 tbsp roasted sesame oil
Puree onion, apple, garlic and green onion to a paste. Stir paste into soy sauce and sesame oil.

Marinate seitan slices in bulgogi sauce for at least 1 hour (or overnight). In a lightly oiled frying pan, on medium-high heat saute 1/2 a sliced onion for 1 minute. Add 7-8 sliced mushrooms and continue frying for 2-3 minutes. Add marinated seitan slices and cook for 6-8 minutes.

Vegan Cheezy-Mozza
1 cup water
1 small potato (boiled, about 1/2 cup)
1/4 cup raw cashews (soaked for at least 2 hours)
2 tsp tapioca starch
1 tbsp nutritional yeast
1/2 garlic powder
1/2 tsp salt
1/4 tsp pepper
Blend everything together until very smooth and liquidy. Pour into a small saucepan and cook over medium heat until thickened. Stir constantly, it will thicken very quickly.

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Music by: Birocratic
Song Celery Man


  1. I love yall soooo much! I only made the "steak" and it is the best I have ever made. BAKE IT?!?! I always boil it!!! NEVER AGAIN!!

  2. Is there any substitute for the chickpea flour? I used regular flour because I can't find chickpea flour anywhere and my seitan came out with a bready consistency/texture 🙁

  3. Just wanted to let yall I just discovered you and have been binge watching your vids for the past two hours. I was on the fence when it comes to being vegan. Everyone's recipes looked the same. Avocado toast, salad, pastas, bleh. I needed more variety. But you guys have taken some of my favorite Asian dishes and made them vegan and delicious. Keep doing what you're doing! I hope more and more people are exposed to your amazing videos! 🙂

  4. this is the first Seitan recipe i got to work for my liking. most seitan recipes in my native language have twice as much flour than liquid and they have always turned rubbery. this was nice and fluffy with proper holes. maybe the chickpea flour tasted trough but with marinade you cant really taste it. NICE WORK!

  5. Howdy. I am in the middle of making this and just pulled the seitan out of the oven at 45 minutes and it's only half-cooked. Normally when I bake seitan, it's for 90 minutes at 325. Was 45-50 minutes a typo? Just thought I would check. Cheers.

  6. I have wheat gluten, but have been too afraid to try and make seitan. I never knew you could bake, so def trying this recipe as you make it look so easy! Thanks, guys!


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