Description
A hearty, savory, and absolutely delicious plant-based version of the classic French Dip Sandwich!
Ingredients
Units
Scale
- 13 oz Cremini Mushrooms, sliced (about 20 mushrooms)
- 1 Red Onion, sliced in rings
- 1 Red Bell Pepper, sliced in strips
- 3–4 cups Spinach or Kale, roughly chopped
Liquids
- Drizzle of Avocado Oil
- 2 cups Vegetable Broth
- 1/2 cup Dry Red Wine
- 2 Tbsp Liquid Aminos or Tamari
- 2 tsp Miso Paste
- 1/4 tsp Liquid Smoke
Seasonings
- 2 tsp Italian Seasonings
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
For Serving
- Sandwich Baguettes
- Dijon Mustard
- Vegan Mayo
- Horseradish sauce
Instructions
- Heat large pot on medium heat. Drizzle oil and sauté red onions until softened. Remove onions and set aside.
- In the same large pot, sauté mushrooms until they begin to soften, about 5 minutes.
- Add all the liquids, all the spices, and cover with a lid. Bring to a light boil then reduce heat to low and simmer for about 10 minutes or until mushrooms are tender.
- When mushrooms have finished cooking, turn off heat. Use a colander and another large pot to carefully separate the mushrooms from the liquids, keeping the liquid as the au jus!
- Transfer mushrooms back to the original large pot and stir in spinach/kale and red bell pepper. Option to cook on low for a minute to wilt the greens, but usually the heat from the mushrooms softens them.
- Lightly toast baguettes. Assemble sandwiches with mushroom mix, red onions, and condiments. Pour au jus in small bowls for dipping.
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: burgers and sandwiches
- Method: stovetop
- Cuisine: American