Ooh, I’d have to type everything out! It’s a multi-step process for both.

For the calzones, my partner makes a dough (usually a combination of rice, tapioca, cassava, and almond flour)… I don’t have the recipe, but it can really be a vegan pizza dough of your choice). I make the cheese (4c. raw cashews, 4c. water, 3 tbsp. apple cider vinegar, 2.25 tsp. lactic acid, ¼c. tapioca flour, and ¼c. kappa carrageenan) by blending all of the ingredients except for the carrageenan in a high-speed blender until smooth. Then I add the carrageenan in and blend again for a couple of minutes until thick. Pour the blender into a pot and stir until the cheese gels up. Pour out into whatever containers you want to become the mold for the blocks of cheese. Roll out the dough, and put whatever you’d like onto half of the “pizza crust”. Cheese, veggies, fake meat, whatever. I always add some extra oil for that greasy authenticity. Fold it over into a calzone, and put into the oven at _375°F/191°C for about 45 minutes. Take out and nom once cooled. Marinara sauce goes really well on the side.

For the cheesesteak, chopped up tofu into “chipped steak” consistency slices and boiled them in a flavorful, salty broth that mimicked the taste of beef. I can’t remember the spices I used exactly, but any “fake beef” bouillon is a good start, at about 2x the recommended concentration. After they’ve soaked in the flavor, lay them out on a baking sheet and dry them out a while. Not extra crispy, or anything, just enough to get a good amount of the water out. Then I fried them in a frying pan with coconut oil (for that realistic saturated fat taste) and some chopped onions. I melted a few pieces of storebought vegan cheese in with some almond milk and some nutritional yeast, and whisked it together until it was a thick cheesy sauce. That made the cheese for the cheesesteak. All of that can go onto whatever your favorite steak roll is.