Vegan French Dip Sandwich

This Vegan French Dip Sandwich is a juicy, savory, plant-based version of the classic french dip! Mushrooms and jackfruit are simmered in rich, flavorful sauce until tender, then piled onto crusty bread with caramelized onion and a creamy horseradish mayo and dijon mustard spread. Served with a side of warm au jus for dipping, this hearty sandwich is the ultimate comfort food!

Before going plant-based, french dip sandwiches were one of my favorite meals! I was excited to recreate those flavors using plant-based ingredients and I’ll be honest: this one didn’t come easy at first! This recipe went through quite a bit of revisions before I finally landed on a version I loved, but here it is! Although it takes a little bit of prep work, this recipe isn’t difficult but does take a little bit of time and effort but it’s so worth it for that savory, vegan french dip sandwich!!

What is jackfruit?

Native to South India, jackfruit is a fruit that grows in tropical regions in the world. Jackfruit is the largest tree fruit in the world and can grow up to 80 lbs! Canned jackfruit doesn’t have much flavor, so a flavorful marinade or sauce is a must. With stringy texture, jackfruit adds a great meaty-texture alongside the savory mushrooms!

How to make Vegan French Dip Sandwiches

Caramelize onion

Slice yellow onion pole to pole, then into rings. Heat a large skillet on low-medium heat with 1 tsp avocado oil. Add onions and a pinch of salt and cook slowly for 45 minutes, reducing heat if onions get too hot. Slow is key here! Onions should be done once everything else is.

Prep jackfruit and vegetables

Drain jackfruit using a colander and pat dry with a clean dish towel. Use your fingers to separate the pieces. Then chop and prep the rest of the vegetables so they are ready to go.

Sear jackfruit

Heat large pot on medium heat. Once hot, add 1 tsp avocado oil and jackfruit and allow jackfruit to cook for a bit without stirring, 1-2 minutes.

Add mushrooms

Then stir and cook until jackfruit begins to stick, another 3 minutes or so. Add mushrooms and cook until moisture cooks out and they begin to stick, about 10-15 minutes.

Deglaze and add umami

Deglaze pot with 1 Tbsp vegetable broth, stirring to release the stuck bits on the bottom of the pot. Add 2 Tbsp tamari, 2 tsp smoked paprika, 2 tsp vegan Worcestershire, and 1 tsp balsamic vinegar. Cook until moisture cooks out once more and mushrooms begin to stick, about 3-5 minutes. Turn off heat and stir in 1 cup spinach.

Au jus

While jackfruit and mushrooms are cooking, make the au jus.
Heat a medium sized pot on medium heat. Once hot, add ½ tsp avocado oil and shallots, and sauté until softened. Stir in garlic and cook until fragrant, about 30 seconds.

Deglaze pot with ⅓ cup dry red wine. Add 4 cups vegetable broth, 2 tsp tamari, 2 tsp vegan Worcestershire, and 1 tsp miso. Bring to a low simmer and cook uncovered for 15-20 minutes, until reduced a bit.

Strain au jus

Use a fine mesh strainer and another pot to separate the shallots and garlic from the broth. Reserve the broth for au jus dipping broth and discard onions and garlic.

Horseradish mayo

In a small bowl, mix together ¼ cup vegan mayo and 2 tsp horseradish sauce, adding more to-taste.

Assemble Sandwiches

Lightly toast baguettes. Spread horseradish mayo on one half and dijon mustard on the other half.

Assemble sandwiches with a generous heaping of mushroom and jackfruit mix, then top with the caramelized onions. Pour au jus in bowls for dipping.

Enjoy!

Recipe FAQ

Storage + Reheating

Store leftover jackfruit and mushroom mix and caramelized onions in an airtight container for up to 5 days.

Reheat mushroom/jackfruit mix, caramelized onions, and au jus dip in separate bowls quick and easily in the microwave (my preferred method) or in separate pots on the stovetop on medium heat.

Print Recipe

rated 5 from 2 readers

Vegan French Dip Sandwich

This Vegan French Dip Sandwich is a hearty, savory, and absolutely delicious plant-based version of the classic French Dip!

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: burgers and sandwiches, Main Course

Cuisine: American

Keyword: Comfort food, dinner, french dip, jackfruit, mushrooms, Sandwiches

Servings: 4 sandwiches

Author: The Wandering Veggie

Equipment

• 1 Large skillet
• 1 Large pot
• 1 medium pot
• 1 Colander
• 1 Small bowl

Ingredients

Caramelized Onions

• 1 tsp avocado oil
• 1 yellow onion, sliced into rings
• pinch of salt

Jackfruit and Mushrooms

• 1 tsp avocado oil
• 1 can jackfruit in water, drained
• 16 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 Tbsp vegetable broth
• 2 Tbsp tamari or liquid aminos
• 2 tsp smoked paprika
• 2 tsp vegan Worcestershire
• 1 tsp balsamic vinegar
• 1 cup spinach

Au Jus

• ½ tsp avocado oil
• 1 medium-large shallot, chopped
• 3 cloves garlic, chopped
• ⅓ cup dry red wine
• 4 cups vegetable broth
• 1 tsp miso paste
• 2 tsp tamari
• 2 tsp vegan Worcestershire

Horseradish Mayo

• ¼ cup vegan mayo (Vegenaise is my favorite)
• 2 Tbsp horseradish

For Serving

• 4 sandwich baguettes, french or ciabatta
• drizzle of dijon mustard

Instructions

• Caramelized onion: Start this first. Slice yellow onion pole to pole, then into rings. Heat a large skillet on low-medium heat with 1 tsp avocado oil. Add onions and a pinch of salt and cook slowly for 45 minutes, reducing heat if onions get too hot.
• Then prep: Drain jackfruit using a colander and pat dry with a clean dish towel. Use your fingers to separate pieces. Chop and prep the rest of the vegetables.
• Jackfruit + Mushrooms: Heat large pot on medium heat. Once hot, add 1 tsp avocado oil and jackfruit allow jackfruit to cook for a bit without stirring, 1-2 minutes. Then stir and cook until jackfruit begins to stick. Add mushrooms and cook until moisture cooks out and they begin to stick, about 10-15 minutes.

  Deglaze pot with 1 Tbsp vegetable broth, stirring to release the stuck bits on the pot. Add 2 Tbsp tamari, 2 tsp smoked paprika, 2 tsp vegan Worcestershire, and 1 tsp balsamic vinegar. Cook until moisture cooks out one more, about 3-5 minutes. Turn off heat and stir in 1 cup spinach.
• Meanwhile, start au Jus: Heat a medium sized pot on medium heat. Once hot, add ½ tsp avocado oil and shallots, and sauté until softened. Stir in garlic and cook until fragrant, about 30 seconds. Deglaze pot with ⅓ cup dry red wine and cook down for 3-4 minutes. Add 4 cups vegetable broth, 2 tsp tamari, 2 tsp vegan Worcestershire, and 1 tsp miso. Bring to a low simmer and cook for 15-20 minutes until reduced a bit.

  Use a fine mesh strainer and another pot to separate the shallots and garlic from the broth. Reserve the liquid for au jus dipping broth and discard onions and garlic.
• Horseradish Mayo: In a small bowl, mix together ¼ cup vegan mayo and 2 Tbsp horseradish, adding more to-taste.
• Assemble Sandwiches: Lightly toast baguettes. Spread horseradish mayo on one half and dijon mustard on the other half. Assemble sandwiches with a generous heaping of mushroom and jackfruit mix, then top with the caramelized onions. Pour au jus in bowls for dipping. Enjoy!

Notes

Only making two sandwiches and don’t want leftovers? Feel free to cut the recipe in half!

Any leftover mushroom mix and au jus keeps well in the fridge in airtight containers for up to 5 days.

Did you enjoy this Vegan French Dip Sandwich? I’d love to hear how it turned out in a comment! 🙂