1: Bloom 1 packet of active dry yeast in a bowl with warm water, almond milk, and sugar for 10 minutes.
2: In a stand mixer, combine flour and salt, then add the yeast mixture and knead until a dough forms.
3: Let the dough rest for 10 minutes, knead again for 10 minutes, and place in a well-oiled bowl in the fridge overnight.
4: For the cheez sauce, toss cherry tomatoes with oil, salt, and pepper, then roast at 425°F for 10 minutes.
5: Boil the carrots and potatoes until tender, then strain.
6: Blend the boiled carrots, potatoes, roasted tomatoes, and remaining cheez sauce ingredients until smooth.
7: The next day, cut the dough into fourths and roll each piece into a flat sheet, forming them into cylinders.
8: Allow dough to rise for 1 to 2 hours, brush with melted vegan butter, and bake at 450°F for 20 minutes.
9: Sauté diced mushrooms, onion, and bell pepper in a skillet over medium-high heat with salt and pepper for 10-15 minutes.
10: Slice the baked bread roll in half, fill with the mushroom steak mixture and vegan cheez sauce, and serve.
