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1
Preheat your oven to 450u00b0F (232u00b0C). In a large bowl, toss together the mushroom, onion, garlic, carrot, celery, 4 tablespoons of vegetable oil and kosher salt. Spread onto two foil-lined sheet trays. Roast until deeply browned, about 45 minutes, tossing vegetables every 15 minutes.
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2
In a 4-quart sauce pot over medium heat, add remaining 1 tablespoon of oil and tomato paste. Cook tomato paste until caramelized and deep mahogany, about 5 minutes. Add 6 cups (48 ounces; 1.3L) water, roasted vegetables, and vegetable base. Simmer for 45 minutes. Using a fine-mesh sieve, strain mushroom stock, pressing firmly on solids.
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3
Remove yuba from package and cut into 1-inch strips. (Optional: Place cut yuba in a large bowl and cover tightly with plastic wrap. Place the nozzle of a smoking gun under the plastic wrap. Light smoking gun until the bowl fills with smoke. Let the yuba sit in the smoke for 30 minutes, adding more smoke as needed.)
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4
While stock is simmering, over medium-low heat in a medium saucepan, heat 3 tablespoons of oil and add onions. Cook gently until caramelized, scraping up any brown bits from the bottom of the pan with a splash of water as needed.
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5
Toss the shredded trumpet mushroom with the remaining 3 tablespoons of oil and season with salt and pepper. Spread onto a foil-lined sheet tray and roast at 450u00b0F (232u00b0C) until golden brown and crisp, about 20 minutes.
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6
In a large saute pan over high heat, add the sugar and caramelize until deep golden brown. Add the yuba strips, stirring to distribute caramel. Add the paprika, garlic powder, mushroom stock, and black pepper. Simmer until most of the liquid has reduced and the yuba is glazed. Remove from heat and stir in the mustard, caramelized onions, and roasted trumpet mushrooms.
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7
If desired, warm or toast the hoagie buns. Split open the buns and spread with 1/4 cup of Vegan Nacho Cheese Sauce. Divide the yuba filling among the six buns and top with extra cheese. Serve immediately.
