Description
These Mushroom and Jackfruit French Dip Sandwiches are a delicious plant-based version of the classic savory sandwich!
Ingredients
Units
Scale
- 1 can jackfruit in water, drained and rinsed
- 1/4 cup dry red wine
- 3 Tbsp liquid aminos (or 2 Tbsp tamari or soy sauce)
- 1/4 tsp liquid smoke
- 1/2 of a red onion, sliced in rings
- 1 lb mushrooms (about 10), sliced
- 2 cups vegetable broth
- 2 tsp red miso (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- 3/4 of a red bell pepper, sliced in strips
- 3 cups kale or spinach, chopped
For Serving
- 4 sandwich baguettes (fresh from the bakery is best)
- Garlic aioli: vegan mayo + 1 garlic clove, minced
- Dijon mustard or horseradish sauce
Instructions
- Drain and rinse the can of jackfruit using a strainer. Use your fingers to pull the jackfruit apart, making it stringy.
- Jackfruit Marinade: In a medium sized bowl combine red wine, liquid aminos, liquid smoke, and jackfruit and let marinade for a minimum of 20-30 minutes.
- Sauté onions in a drizzle of oil on medium-low heat until onions become transparent. Remove onions and set aside.
- In large pot on medium heat, drizzle oil and sauté mushrooms until softened, 5-10 minutes.
- Add in vegetable broth, miso, the jackfruit with the marinade liquid, garlic powder, onion powder, and smoked paprika.
Cover with a lid and simmer gently for 10-15 minutes, until mushrooms are tender. - Turn off heat. Use a colander and another large pot to carefully separate and save the liquids, then add mushroom mix back to the pot. Stir in spinach and bell pepper.
- For garlic aioli: mince 1 garlic clove and place in a small bowl. Add in 2 Tbsp vegan mayo and stir to combine.
- Lightly toast baguettes. Top with garlic aioli, dijon mustard, and fill sandwiches with mushroom and jackfruit filling and onion rounds. Pour au jus in small bowls for dipping. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: burgers and sandwiches
- Method: stovetop
- Cuisine: American