Mushroom and Jackfruit French Dip Sandwich
These Mushroom and Jackfruit French Dip Sandwiches are a delicious plant-based version of the classic savory sandwich!
Servings: 4 Sandwiches
Ingredients
- 1 can jackfruit in water drained and rinsed
- ¼ cup dry red wine
- 3 Tbsp liquid aminos or 2 Tbsp tamari or soy sauce
- ¼ tsp liquid smoke
- ½ of a red onion sliced in rings
- 1 lb mushrooms about 10, sliced
- 2 cups vegetable broth
- 2 tsp red miso optional
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp smoked paprika
- ¾ 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!