4 large Portabello mushrooms, cubed
1/4 cup A-1 steak sauce
1/4 teaspoon liquid smoke
bauguette or French bread
Melty White Cheeze or other vegan cheeze
1 head of garlic, miced fresh or oven roasted for 1/2 hour then use pulp

Preheat oven to 350. Slice bread in half and rip out sorft inside. Heat 1 tablespoon of oil in a soup pot and heat over medium. Sweat onions a few minutes then add mushrooms and cook until mixture is tender.

Place bread on a cookie sheet, cut side down and toast in the oven for 5 minutes. Toss mushroom mix in a large bowl with A-1 and liquid smoke. Spread garlic pulp on bread, add mushroom mix and top with cheeze. Enjoy!

Melty White Cheeze

1 1/3 cups water
1/4 cup nutritional yeast
1/4 cup quick-cooking rolled oats
2 tablespoons tahini
1 1/2 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon onion powder
3/4 teaspoon salt
1/4 teapoon garlic powder

Place all ingredients in a blender and process until smooth. Pour the blended mixture into a 1-quart saucepan and place over medium-high heat. Cook, stirring constantly with a whisk, until very thick and smooth. Serve hot. Makes about 1 1/4 cups.

* From Vegan Vittles by Joanne Stepaniak