I’m not a native Philadelphian, and I have never been able to embrace the concept of a cheesesteak sandwich. My vegan friends all tell me stories about their love of the cheesesteak and how they often crave a delicious vegan version. You can even get a vegan cheesesteak “wit or witout.”
Thanks to vegan advocate and contest organizer Vance Lehmkuhl, the 3rd Annual Vegan Cheesesteak Contest went off without a hitch last Sunday at the Union Transfer in Philadelphia. Sponsored by the Philadelphia Daily News (PDN), the contest was judged by PDN columnist Stu Bykovsky, former PA House Rep Babette Josephs, Leila Vaughn from the Peace Advocacy Network and Lisa Tynes, daughter of Ms. Alfoncie B. Austin, founder of the Basic 4 Vegetarian.
Meeting Lisa and her mom was the high point of the day for me, because in my heart, Ms. Austin invented the plant-based movement in Philadelphia. You may remember their cozy spot in the Reading Terminal, which first opened in 1981 and closed in 2012 after 31 years of delivering healthy and nutrient-dense, plant-based food.
The competition for the BEST vegan cheesesteak was tough. Samples were available for all eager attendees, but the winner was chosen by the panel of judges who sampled every delectable morsel.
The finalists for the contest were Blackbird Pizzeria, Frankie’s on Fairview and Triangle Tavern. I’m giving a shout-out to my Delco roots and was very proud to see Paul Carmine from Frankie’s slinging samples of their authentic-looking vegan cheesesteak.
In the end, the crown went to Blackbird. They’re known for their vegan replicas of the foods you may know as tavern grub—wings, pizza, cheesesteak and more. Blackbird has perfected every element of bar-based, vegan, fast food. Blackbird’s cheesesteak is the jewel in their crown.
You might be asking yourself, “What is the ‘meat’ made from if you’re eating a vegan cheesesteak?”
Say it with me, seitan (pronounced, “say-tan”). Seitan is essentially made from wheat gluten. Its protein is derived from the protein portion of wheat. If it’s “washed” correctly and seasoned to perfection in the manufacturing process, its texture is almost identical to the meat of a brisket. If it is cut into thin slivers, it really does mimic the shaved beef used to make a cheesesteak.
If You’re Thinking About Seitan …
From Rocky Balboa to the cheesesteak, Philly carries many banners, but did you also know that the BEST seitan is made in our region? A quick trip over the Ben Franklin Bridge will take you to Michael’s Seitan, where it’s made in small batches. Michael’s Seitan, available at local grocery stores, is considered to be the “best wheat meat” in the biz by many locally based vegan chefs.
This recipe for curry seitan marsala will surprise you with its delicious flavor and taste. Serve it with some brown rice and a hearty salad, and you will have the perfect meal.
I’ve made my own seitan, and while laborious and time consuming, its final product is tasty and delicious.
Hats off to all the entrants and finalists in the Philadelphia Daily News 3rd Annual Vegan Cheesesteak Contest, with kudos to Blackbird Pizzeria for holding onto the crown.
Wait until next year!
- Blackbird cheesesteak photo: Tom Gralish for Philadelphia Media Network
- Remaining photos: Char Nolan
