In a large bowl, add the dehydrated soy curls, then cover with 3 cups of warm vegetable broth. Let them rehydrate for about 10 minutes, drain, and squeeze any excess liquid from the curls. Set aside.

Warm the olive oil in a large nonstick or cast-iron pan over medium-high heat. Sauté the onions until translucent, about 5 minutes. Add the green peppers and cook for 2-3 minutes, until they soften a bit. Remove from the pan and set on a plate.

Add more olive oil to the pan, then pan fry the mushrooms and soy curls until the mushrooms have softened and the soy curls begin to brown, about 10 minutes. Add the garlic powder, onion powder, paprika, black pepper, soy sauce, Worcestershire sauce, and optional kitchen bouquet. Continue to pan fry for another 5 minutes. Stir in the peppers and onions and remove from heat.

In a small saucepan, melt the vegan butter over medium heat. Add the unsweetened almond milk and vegan cheese. Whisk until the cheese melts and you have a smooth cheese sauce.

Preheat the oven to 350 degrees F. Place the hoagie rolls on a baking sheet. Spread the softened vegan butter inside the rolls and toast for 3-4 minutes until warm and slightly golden brown.

Fill each toasted hoagie with the soy curl/veggie mixture and top with vegan cheese sauce. Serve immediately.