Go over to my Vegan Steak recipe and follow instructions- skip the marinade and gravy. Recipe makes 8- you only need 4 for this recipe. Make day ahead or fresh. See notes above for more information. Once cooled, thinly slice and set aside. 

Thinly slice the sweet onion. Add oil to a large pan on medium heat and add onions with a pinch of salt and pepper. Cook for 30 minutes or until onions are brown and caramelized. Turn heat down, if needed.

When the caramelized onions are almost done cooking, add the vegan butter to a separate pan on medium high heat and add the thinly sliced vegan steak. Cook until they start to brown, about 5 minutes.

Whisk together the vegetable broth, Worcestershire sauce, and hot sauce together. Add the sauce and let cook for about 5-7 more minutes or until the liquid has been absorbed. 

Add the gouda slices to a small pot on medium heat along with ½ cup of non-dairy milk. Let cheese melt and then whisk until combined and smooth. The cheese will thicken once it sits. Add splashes of non-dairy milk to reach a smooth sauce consistency. 

Whisk together the lemon juice, dijon mustard, balsamic vinegar, olive oil, garlic, salt & pepper. Toss in 2 large handfuls of arugula and mix well. 

Toast the baguette, if desired. Divide the steak in to 4 servings and place on one side of the baguette then top with caramelized onions, gouda cheese sauce, and arugula salad. Serve and enjoy!!!