Vegan portobello mushroom french dip sandwiches with vegan au jus and onion.

Servings: 4-5

Prep Time: 5 min.
Cook Time: 25 min.
Total Time: 30 min.

Calories: 258 per serving

Whenever we get the chance to make a meaty classic as a vegetarian alternative, we jump at the opportunity. As someone who has savored and enjoyed french dip sandwiches with beef as good as prime rib before, this recipe rivals the savory flavor while being a lot healthier, lighter, and more sustainable, especially when made vegan. The recipe even comes with vegan au jus!

This recipe is great for a summertime lunch, and goes great with some of our homemade french fries.

I mean, seriously, look at these vegan french dip sandwiches and tell me that a meat-eater wouldn't enjoy it.

Vegetarian French Dip Sandwiches Recipe:

Ingredients:

2 portobello caps, sliced
1 onion, sliced
1 clove garlic, minced
2 tbsp vegetable oil
4 slices of swiss or provolone (or vegan alternative)
1 french baguette (or other bread)

Vegan Au Jus:

2 cups vegetable stock/broth
3 tsp soy sauce (gluten free)
2 tsp Annie's Organic & Vegan Worcestershire Sauce
2 tsp thyme
2 tsp oregano
1 tbsp sugar
1 tsp black pepper

Instructions:

In a large pan, pour 2 tbsp of vegetable oil and set heat to medium-low. Saute the garlic, portobello mushrooms, and onion slices until soft - about 10-15 minutes.
In a separate bowl, combine the au jus ingredients. After the mushroom and onion have been sauteed, add the vegan au jus to the pan. Let the mixture simmer until bubbling, then remove from heat.
Remove the onion and mushroom as needed with tongs, and place between the bread. Place cheese on top, then broil the sandwich (with the cheese exposed on top) to melt. This can be as fast as 1 minute, so be careful not to burn the cheese!
Remove the sandwiches, pour the remainder of the vegan au jus into a bowl, and dip like the French to your heart's content.