15min · 4 servings Ingredients • 1 tsp vegan Worcestershire sauce • 1/4 tsp liquid smoke • 1 tsp no-beef bouillon • 2 tbsp low sodium soy sauce • 2 tbsp extra virgin olive oil, divided • 1 medium onion, sliced • 16 oz portobello mushroom caps, sliced • 3 cloves garlic, chopped • 2 bell peppers (seeds and pith removed), sliced • 4 slices of vegan provolone cheese (we used @followyourheart provolone, but you can substitute Swiss cheese as well) • Salt, to taste • Freshly cracked black pepper, to taste • 4 hoagie rolls, toasted