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Vegan French Dip
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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
Cook Time45 minutes
Total Time1 hour 15 minutes
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.