2 cups thinly sliced green bell peppers (about 2 peppers)
2 tablespoons vegetable oil
1/2 Saved by Seitan loaf, thinly sliced or shaved
2 tablespoons vegan Worcestershire
2 tablespoons water
Sea salt and ground pepper
6 hoagie-style buns
6 tablespoons vegan butter
The Nacho Cheese, warmed
In a large cast-iron skillet or frying pan over medium heat, sauté the onions and bell peppers with the vegetable oil for 10 to 12 minutes until soft and cooked through. Add the sliced seitan and brown for three to four minutes.
Combine the Worcestershire and water together in a small bowl. Pour over the vegetables and seitan and toss to coat everything in the sauce. Continue cooking for three minutes. Add salt and pepper to taste.
Meanwhile, cut the hoagie buns in half. Toast and butter the buns. Spread the warm cheese on the inside of both halves of each bun. Top with a generous portion of the seitan mixture. Drizzle with more cheese and serve immediately.