What you need:

For the Protein and Veg:

• 1 pack TMRW Lightly Seasoned Protein Shreds
• ½ teaspoon paprika
• ½ teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ½ teaspoon black pepper
• 4 tablespoons neutral oil
• 1 yellow onion, sliced
• 1 green pepper, sliced

Instructions:

1. Heat a nonstick pan over medium high heat and add 2 tbsp of neutral oil.
2. In a bowl, mix the shreds and the seasoning, until thoroughly combined.
3. Once the oil is hot, add the seasoned shreds, and cook until all sides are caramelized, approximately 6-8 minutes.
4. Transfer shreds to a bowl, and in the same pan, add another 2 tablespoons of oil.
5. Once hot, add the sliced onions and green peppers, and sauté until they begin to caramelize.
6. Add the TMRW Protein Shreds back into the pan, and mix with the sauteed veg.
7. Set aside.

For assembly:

• 2 x hoagie rolls (or any housing)
• Vegan butter
• 4 x slices vegan cheddar or provolone

Instructions:

1. Preheat oven to 450F
2. Slice the rolls lengthwise – be careful not to cut all the way through.
3. Brush with vegan butter, and place 2 slices of cheese at the heel of the buns.
4. Place in the oven and allow the cheese to melt.
5. Remove from the oven, and load with Protein Shreds and veg mix.