Vegan Classic French Dip Sandwich
Indulge in the bold, savory flavors of the Vegan Classic French Dip Sandwich—a plant-based twist on a beloved classic! This recipe swaps traditional meat for tender, umami-rich mushrooms, caramelized onions, and a flavorful au jus infused with soy sauce, vegetable broth, and a hint of liquid smoke. Perfectly toasted baguette slices are generously stuffed with the mushroom mixture and served alongside a bowl of rich dipping sauce for an authentic French dip experience. Ready in under an hour, this recipe is ideal for lunch or dinner and will impress vegans and omnivores alike with its hearty texture and depth of flavor. Keywords: vegan sandwich recipe, plant-based French dip, mushroom au jus, easy vegan dinner, classic sandwich alternative.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, thinly sliced
- 2 cloves Garlic, minced
- 8 ounces Mushrooms, cremini or portobello, sliced
- 3 tablespoons Soy sauce
- 4 cups Vegetable broth
- 1 teaspoon Thyme, dried
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Liquid smoke
- 1 tablespoon Vegan Worcestershire sauce
- 1 loaf Baguette, soft and sliced into 4 sandwich-sized pieces
- 2 tablespoons Vegan butter
Instructions
Heat olive oil in a large sauté pan over medium heat.
Add the onions and cook for about 10 minutes, stirring occasionally, until they begin to caramelize.
Stir in the minced garlic and cook for an additional minute.
Add the sliced mushrooms to the pan and cook for about 8-10 minutes, or until the mushrooms have released their moisture and are tender.
Stir in the soy sauce, vegetable broth, thyme, black pepper, liquid smoke, and vegan Worcestershire sauce.
Bring the mixture to a simmer and then reduce the heat to low. Let it simmer gently for about 15 minutes to develop the flavors.
While the au jus is simmering, preheat the oven to 375°F (190°C).
Slice open the baguette pieces and spread a thin layer of vegan butter on the insides.
Place the baguette pieces on a baking sheet and toast in the oven for about 5 minutes until slightly crispy.
Once the baguette is toasted, remove from the oven.
To assemble the sandwiches, divide the mushroom mixture evenly among the toasted baguette pieces.
Pour the remaining au jus into small bowls for dipping.
Serve the sandwiches warm, alongside the au jus for dipping.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6236 mg | 271% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 33.9 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 290 mg | 22% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3301 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
