Add olive oil to a pan, over medium-high heat.

Reduce to medium-low and add onions. Slowly toss around until starting to soften. Add the green bell pepper and occasionally stir until soft. Add the minced garlic.

Return heat to medium and add your beef alternative. Stir around until it starts to become more firm.

* if using beef style pieces refer to pack’s cooking instructions / if using shitake mushrooms cook until all liquids have been evaporated and they start to crisp up.

Boil 90ml of water and set aside. In a small cup mix tamari, maple syrup and liquid smoke.

Add garlic powder, onion powder, all purpose seasoning and salt and pepper and stir around until fragrant.

Add tamari, maple syrup and liquid smoke into the pan, mix well and once the wet mixture evaporates add water. Adding water will ensure that nothing burns or dries out.

Once the water evaporates and the meat mixture becomes gloopy than wet, you’re ready to serve.

Toast the baguettes, cut lengthwise and spread with mayonnaise.

Add the plant based beef and vegetables on one side and top with your cheese of choice. Heat your oven to 150ºC and put the baguette with the cheese in the oven until cheese is melted. You can also blowtorch if a blowtorch is available to you.

Wrap in parchment, cut in half and serve.

Enjoy!