Heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet. Place the vegan beefless tips in the skillet and brown on all sides, a few minutes per side.
In a bowl, combine 1 tablespoon olive oil, Bragg, water, flour, onions, No Beef Bouillon, and dried thyme. Stir to combine. Pour this over the cooked beefless tips. Top with a bay leaf.
Place the lid on the skillet and simmer for 10 to 15 minutes or so. Use a spatula to divide the beefless pieces into smaller pieces. You can do this directly in the skillet or you can transfer them to a cutting board.
When ready to serve, heat your oven to 350°F/175°C and line a baking pan with parchment paper.
Remove the beefless tips and transfer the sauce to a bowl for dipping.
Split the hoagie buns and place the bottoms on your prepared pan. Top each bottom with vegan beef followed by 2 slices of vegan cheese. Bake for 10 minutes, or until cheese is melted.
Place the top side of the bun on each sandwich. Serve with reserved au jus.
Notes
* I use Gardein Beefless Tips. You could also sub mushrooms** I ordered the No Beef Better than Bouillon from Amazon. It arrived in 2 days.*** I recommend Field Roast Creamy Original Chao Slices or Follow Your Heart Provolone Slices