Vegan Mushroom Philly Sandwiches

5-Ingredient Vegan Portobello Philly Sandwiches

Just calling a sandwich a Philly automatically declares what you’re in for: something filling, something we wouldn’t necessarily call health food and maybe a little more grease than normal. Is it an everyday dinner? Most definitely not. But when you want something that hits the spot in the way the unique mixture of flavors of a Philly do, look no further. 

Obviously we aren’t using meat in this recipe, but we’re also not going to be doing anything fancy. It’s actually one of the most simple recipes we’ve done in a while. This dish is all about building layers of flavor: some sweetness from the onion, a little saltiness from the grilled bread and a massive rush of umami from the mushrooms. 

The two secret things that ensure success for this recipe? A sharp knife and some restraint — it’s tough to not just keep eating the mushrooms while you’re cooking them!

Prep Time

15 minutes

Cook Time 

30 minutes






4 large portobello mushroom caps, stems and gills removed

2 bell peppers, sliced thinly

1 medium sweet onion, sliced thinly

1 tbsp soy sauce

½ cup vegan cheese (optional)

3 tbsp vegan butter, split in half

Neutral cooking oil like canola


  1. In a large skillet, heat 1 ½ tbsp butter over medium heat.
  2. Add mushrooms in even layer and stir every couple of minutes until moisture is cooked off, around 5 minutes.
  3. Pour soy sauce over mushrooms and allow mushrooms to absorb. 
  4. Continue stirring until mushrooms start to sear. Set aside.
  5. In a separate, larger skillet, heat other 1 ½ tbsp butter over medium high heat.
  6. Once butter is melted, add sliced onion and bell peppers and stir. 
  7. Allow onions and peppers to caramelize in the pan, around 10-15 minutes.
  8. If using, add vegan cheese to mushrooms and turn heat on low until cheese is melted and mixed throughout.
  9. Toast some bread and stack pepper and onions atop mushroom mixture. 
  10. Serve immediately.

Ella’s Harvest is a project simply to live simply and to cause no unnecessary harm. We strive to make delicious plant-based recipes accessible while growing our own food and help fellow vegans and those transitioning to the lifestyle. Follow us on Instagram @ellas_harvest or visit us on the site 

Pumfu Recipe Vegan Pad Thai

Vegan Pumfu Pad Thai Recipe

Vegan Pumfu Pad Thai Recipe

With fresh ingredients — and one that you may have never even heard of before — this pad thai balances bold flavors without being heavy-handed. Soy sauce or tamari lays a salty, savory foundation, while brown sugar, vinegar and a new-to-us protein add both a satisfying texture and unifying flavor to all of it. 

We first tried Foodies Vegan’s Pumfu (a tofu substitute made of pumpkin seeds) a week before writing this up and had the eureka moment when describing its flavors: It’s slightly nutty but also fully takes on the tastes of marinades and sauces as well. 

So what has a delicious sauce and is made even better with a nutty flavor added in? Pad thai of course. 

Fresh produce makes all the difference in this recipe and is the key to balancing textures and flavors. There’s nothing quite like the crunch of bean sprouts and the unmistakable peppery hints of fresh cilantro next to chewy noodles and fresh spritzes of lime juice. Note that this doesn’t have any sort of spiciness as the recipe is written. If you choose to add some heat, red pepper flakes or sriracha in the sauce to taste would be the spot to do it.

Prep Time

20 minutes

Cook Time

15 Minutes






1 pack Pumfu

3 servings pad thai noodles

8 tbsp low sodium soy sauce/tamari, split in two portions

3 tbsp organic brown sugar

1 tbsp rice vinegar

1 tbsp fresh-squeezed lime juice

3 tbsp cornstarch

3 garlic cloves, minced

½ tsp sesame oil

2 ½ tbsp neutral cooking oil

2 carrots, julienned

Bean sprouts to garnish (one handful)

Chopped peanuts to garnish

Cilantro to garnish


  1. Cook noodles according to directions.
  2. Add first portion of soy sauce/tamari, brown sugar, vinegar and lime juice to small mixing bowl. Stir well.
  3. Place Pumfu in large mixing bowl and break apart into bite-sized chunks with fork.
  4. Add second portion of soy sauce/tamari to Pumfu and mix gently to coat. 
  5. Dust cornstarch on Pumfu and toss gently to coat.
  6. In a large nonstick skillet or wok, heat cooking oil over medium high heat. 
  7. Once oil is shimmering, add Pumfu and saute until golden brown. 
  8. Use slotted spoon to remove Pumfu and let rest on paper towel-lined plate. 
  9. Add sesame oil in same skillet/wok and turn heat down to medium. (Add neutral cooking oil as necessary to coat bottom of the pan.)
  10. Once oil is shimmering, add garlic and stir until fragrant, around 3 minutes.
  11. Add peppers and carrots and saute. 
  12. After two or so minutes, add noodles. The vegetables should still be crunchy.. 
  13. Once noodles have been broken up and stirred in, add sauce and continue to saute for another few minutes. 
  14. Plate noodles and veg in a bowl and garnish with chopped peanuts, fresh cilantro leaves and bean sprouts. Squeeze extra lime juice over top if desired.

Ella’s Harvest is a project simply to live simply and to cause no unnecessary harm. We strive to make delicious plant-based recipes accessible while growing our own food and help fellow vegans and those transitioning to the lifestyle. Follow us on Instagram @ellas_harvest or visit us on the site 

Vegan Black Bean Burger

Vegan Black Bean Burgers

Vegan Black Bean Burgers

Take your tastebuds to Flavortown A good black bean burger is about achieving the right texture and a balance of flavors. 

These quarter-pound patties are pan fried to get crispy and finished in the oven. A little bit of salt, some umami and smoky undertones from smoked paprika add complexity while the addition of soy sauce-sauteed baby bellas add a healthy dose of savory flavor that’s as delicious as it is full of plant-based goodness.

Prep Time

20 minutes

Cook Time

30 minutes




4 quarter-pound patties


1 tsp canola oil

¼ cup baby bella mushrooms, chopped

Soy sauce to taste

1 cup black beans, rinsed and patted dry

1 cup garbanzo beans, rinsed and patted dry

½ tsp salt

½ tsp garlic powder

½ tsp smoked paprika

1 tsp tapioca powder

1 tbsp nutritional yeast

¼ cup oats

¼ cup corn kernels

1 tbsp coconut oil


  1. Preheat oven to 350º F (177º C) 
  2. Preheat a small nonstick skillet over medium heat and add canola oil.
  3. Add mushrooms and soy sauce and saute until all liquid is absorbed. Set aside.
  4. Add all ingredients, including mushrooms, except for corn into blender jar.
  5. Pulse the mixture a couple times and scrape down the sides with a rubber spatula if necessary. 
  6. If mixture is too crumbly, add water 1 tablespoon at a time. 
  7. Continue pulsing until the mixture can hold together into a ball. You should still be able to see the different ingredients in the blender jar (so we’re not looking for refried beans consistency here), but soft enough to stay together. Add corn in last and mix by hand.
  8. Turn mixture onto a lightly floured surface, split into 4 pieces, and roll into balls. 
  9. Shape balls into about 1” thick patties. (It’s OK if there is flour on the surface of the patties.)
  10. Preheat a large nonstick skillet over medium high heat with the coconut oil. 
  11. Fry the patties on both sides until golden brown. 
  12. Transfer to a lightly greased baking tray and bake for 20 minutes, flipping halfway through. 
  13. Serve with classic burger accoutrements or get fancy.