Vegan Italian Beef Sandwich
Experience the bold and satisfying flavors of a Vegan Italian Beef Sandwich, a plant-based twist on a Chicago-classic comfort food. This hearty sandwich features tender, shredded jackfruit simmered in a robust blend of mushroom stock, soy sauce, and tomato paste, infused with classic Italian herbs like oregano and basil. Topped with sweet roasted red peppers and tangy giardiniera, this recipe packs a punch of flavor in every bite. Served on crispy toasted vegan rolls, it's a great option for weeknight dinners, game day feasts, or anytime you crave a savory, satisfying vegan sandwich. Easy to prepare, with only 15 minutes of prep and perfect for a crowd, this Italian Beef alternative proves that plant-based eating can be just as indulgent and delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cans (20 oz each) Canned young jackfruit in brine
- 2 tablespoons Olive oil
- 1 medium Yellow onion, thinly sliced
- 3 cloves Garlic cloves, minced
- 1 cup Mushroom stock or vegetable broth
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 4 Vegan rolls or sub buns
- 1 cup Roasted red peppers, sliced
- 1 cup Giardiniera (Italian pickled vegetable relish)
Instructions
Drain and rinse the jackfruit. Use your hands or a knife to shred the jackfruit, discarding any seeds and tough parts of the core.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced onion and cook until it is soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the shredded jackfruit to the pan, stirring to coat in the oil and onions. Sauté for 5-7 minutes until it begins to brown slightly.
In a small bowl, mix together the mushroom stock, soy sauce, and tomato paste until well combined.
Pour the mixture over the jackfruit in the skillet. Sprinkle the oregano, basil, crushed red pepper flakes, black pepper, and salt over the top.
Stir everything together, reduce the heat to low, and cover the pan. Let the jackfruit simmer for 30 minutes, stirring occasionally, until it absorbs the flavors and becomes tender.
Preheat your oven to 350°F (175°C). Slice the vegan rolls, if necessary, and place them on an oven-safe tray. Toast the rolls in the oven for about 5 minutes until warm and slightly crispy.
Assemble the sandwiches by spooning the Italian seasoned jackfruit mixture onto the bottom half of each toasted roll.
Top each sandwich with sliced roasted red peppers and a generous serving of giardiniera.
Close the sandwiches with the top halves of the rolls and serve immediately. Enjoy your Vegan Italian Beef Sandwich with a side salad or some baked potato wedges!
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7914 mg | 344% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 35.4 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3914 mg | 83% | |
*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.
