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Grilled Sausage Subs with Smoky Nacho Cheese Sauce


1 package (4) Beyond Meat Sausages
2 Tbsp olive oil
1 medium sweet onion sliced thin
½ c crimini mushrooms sliced thin
4 cloves garlic sliced thin
1 large red bell pepper sliced thin
1 ½ tsp dry oregano
½ tsp cumin
1 tsp red pepper flake
Kosher salt fresh ground black pepper
2 tsp Dijon mustard
1 ½ tsp vegan worcestershire sauce
4 sub buns toasted

Ingredients for Sauce

1 c white potato peeled and cubed
½ c carrot peeled and diced
¼ c vegetable oil
¼ c almond milk (plus more to thin out the sauce)
1 ½ Tbsp nutritional yeast
1 ½ tsp corn starch
2 tsp garlic powder
2 tsp onion powder
3 tsp smoked paprika
2tsp fresh lemon juice
1 Tbsp tomato paste
Kosher salt

Method for Sauce

  1. Cook the potato and carrot in a medium pot of boiling water until fork tender
  2. Add the potato carrot mixture to the pitcher of a high-powered blender
  3. Add remaining ingredients to the blender and blend until smooth
  4. Adjust the seasonings and serve immediately (if too thick add more almond milk

Method for Subs

  1. Heat your grill to medium and cook sausages until golden and the internal temp reaches 165
  2. Remove and reserve
  3. Heat olive oil over medium high heat in a medium heavy bottomed skillet ( I like cast iron myself)
  4. Add onions to the heated pan and cook stirring frequently until they start to caramelize
  5. Reduce the heat to medium and add in the mushrooms. Cook stirring frequently until the mushrooms juices have been released and reduced.
  6. Next add in garlic, peppers, oregano, cumin, red pepper flake, mustard, and Worcestershire.
  7. Continue cooking stirring to make sure all the flavors are incorporated.
  8. Slice sausages into ½-1 inch pieces and fold into the mushroom mixture
  9. Taste and adjust seasonings
  10. To serve spoon cheese sauce in the middle of the toasted buns. Next fill each bun with your Beyond Meat Sausage mixture and drizzle more cheese sauce over the top
  11. Enjoy!!
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