Clean the mushrooms with a damp cloth and cut into slices.

Combine all the ingredients for the marinade in a small bowl (vinegar, maple syrup, liquid smoke and spice mix), pour over the mushrooms and allow to marinate for a min of 30 minutes (best overnight).

Slice the bell peppers (I used both red and green for extra sweetness, but you can use only green if you like) and the onions, then stir fry or cook on medium high temperature until soft and slightly charred (5-6 minutes). Set aside and wipe the pan or wok with some kitchen paper.

In the same pan fry the marinated mushrooms with all their marinade liquid until brown and crispy (5-10 minutes).

For the sauce: weight the dry ingredients in a pan or pot. Carefully add the miso paste, followed by the oil, then the liquid (soy milk) and stir well until well combined and lump free.

Bring the sauce to a boil on medium low heat and allow it to thicken for 2-3 minutes whilst stirring.

Cut the bread and toast slightly on a hot pan or grill.

Assemble the vegan Philly “cheesesteak” by placing a layer of cooked mushrooms on the bottom, followed by the sautéed veggies and finally the vegan cheese sauce. You can also coat the bread with a thin layer of vegan mayo if you like.

Enjoy straight away with fries, pickled cabbage or onions, or a side salad.