4 Kaiser rolls
1 tablespoon vegetable oil, or more as needed
1 onion, diced
12 ounces soy “ground beef,” crumbled
1/2 cup diced celery
1/2 cup sliced mushrooms
3/4 cup barbecue sauce
1/4 cup vegetable Stock
Dashes hot pepper sauce to taste, optional
4 ounces shredded low-fat cheddar cheese
1. Preheat the oven to 450°F.
2. Slice the rolls in half, cutting off the upper third of the roll to leave the larger bottom section. Scoop out the inner portion of each bottom section, and set the tops and bottoms aside on a large baking sheet.
3. Heat the oil in a large skillet over medium heat. When hot, sauté the onion for about 5 minutes. Stir in the “ground beef,” celery, mushrooms, barbecue sauce, stock and hot pepper sauce, if using. Cook over medium heat for 4 to 5 minutes, or until the mixture is heated through. Remove from the heat.
4. Spoon equal portions of the mixture into the bottom sections of the rolls. Sprinkle each filled roll with cheese, and spray the insides of the top sections of the rolls with nonstick cooking spray. Set the tops on the baking sheet, cut side up.
5. Bake the tops and bottoms for about 5 minutes, or until the tops brown and the cheese melts and spills down the sides of the rolls. Remove from the oven, and serve.
Excerpted from Vegetarian Times Complete Cookbook by Vegetarian Times Magazine with permission from Wiley Publishing, Inc. Photos by Renee Comet.