Grilled Sausage Subs with Smoky Nacho Cheese Sauce

Ingredients
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
- Cook the potato and carrot in a medium pot of boiling water until fork tender
- Add the potato carrot mixture to the pitcher of a high-powered blender
- Add remaining ingredients to the blender and blend until smooth
- Adjust the seasonings and serve immediately (if too thick add more almond milk
Method for Subs
- Heat your grill to medium and cook sausages until golden and the internal temp reaches 165
- Remove and reserve
- Heat olive oil over medium high heat in a medium heavy bottomed skillet ( I like cast iron myself)
- Add onions to the heated pan and cook stirring frequently until they start to caramelize
- Reduce the heat to medium and add in the mushrooms. Cook stirring frequently until the mushrooms juices have been released and reduced.
- Next add in garlic, peppers, oregano, cumin, red pepper flake, mustard, and Worcestershire.
- Continue cooking stirring to make sure all the flavors are incorporated.
- Slice sausages into ½-1 inch pieces and fold into the mushroom mixture
- Taste and adjust seasonings
- 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
- Enjoy!!