Directions:

• 1.

  In a large pan, heat 2 tablespoons of olive oil over medium heat.

• 2.

  Add the onion and sauté for about 3 minutes until translucent.

• 3.

  Add the garlic and cook for about 2 minutes, until fragrant.

• 4.

  Add the green pepper. Stir and sauté for about 5 minutes until tender.

• 5.

  Transfer the sautéed vegetables to a bowl and set aside.

• 6.

  Melt the vegan butter in the pan.

• 7.

  Add the mushrooms and stir to coat in the butter.

• 8.

  Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir well. Sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.

• 9.

  Add the green pepper, onion, and garlic mixture back to the pan and stir.

• 10.

  Add the soy sauce and Worcestershire sauce. Stir well. Continue to sauté for about 7 minutes until the liquid has thickened.

• 11.

  In the meantime, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, the lemon juice, nutritional yeast, remaining teaspoon of onion powder, remaining teaspoon of garlic powder, the tomato paste, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a food processor. Blend until it forms a smooth and homogenous sauce.

• 12.

  Add the potato and blend until homogenous.

• 13.

  Fill the hoagies with the mushroom mixture.

• 14.

  Top the mushroom mixture with the vegan “cheese”, and parsley. Serve immediately.

• 15.

  Enjoy!