Vegan French Dip Sandwich
Tender, Vegan French Dip Sandwich made with roasted carrots and dunked in a delicious au jus!
This is pure, messy vegan comfort food at it’s finest! What’s even better is it’s super healthy. This sandwich is so hearty and tender and paired alongside a savory au jus for dipping. This sandwich is served on toasted Artesian style bread, topped with sautéed vegetables and avocado. I love making this dish for movie nights with family, I assume it would also be a great meal while watching sports (if I was into that) Now, let’s dig in!
How to Make this Vegan French Dip Sandwich:
For this recipe you will need a casserole dish and a wide vegetable peeler. The meaty portion of this sandwich is made from marinated and slow cooked carrot ribbons. Simply marinate overnight or for a minimum of four hours before baking it in the oven at 350 degrees Fahrenheit for 1 hour. The au jus portion is made by sautéing mushrooms and onion with some seasonings before adding beefless stock and simmering for approximately 15 minutes. Once the au jus is simmering, begin sautéing your favorite vegetables, I used onion, mushrooms and red pepper. To give the sautéed vegetables and extra boost, cook them in stock instead of oil or water.
This recipe was inspired by my dad who is the best sandwich creator I know. Making loaded sandwiches with him as a kid is one of my greatest memories. I hope that this recipe can bring others as much joy.
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Vegan French Dip Sandwich
- Casserole Dish
- Wide Vegetable Peeler
For the Carrots:
- 4 large Carrots
- 1/4 tsp Liquid Smoke
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 1/2-2 tbsp Soy Sauce or Tamari
- 1/4 cup Beefless Stock
For the Au Jus:
- 1/4 cup Sweet Onion diced
- 1 large Brown Mushroom
- 1 cup Beefless Stock
For the Bread:
- 6 slices Artisan Style Bread toasted
- 1 ea Avocoado Optional
- Using a wide vegetable peeler, peel washed carrots into ribbons. Place in a large zip lock bag with all the ingredients of the marinade except for the stock. Use your fingers to message the marinade into the carrots. Refrigerate overnight or for a minimum 4 hours.
- Place the marinated carrots into a casserole dish with the stock. Cover with a lid and bake in the oven at 350 degrees Fahrenheit for 1 hour, stirring occasionally.
- For the au jus, begin by sautéing the onions and mushrooms with a small amount of oil or water on medium-high heat. Once tender add stock and simmer for 15 minutes.
- Meanwhile sauté any extra vegetables you would like to add, such as onions and red bell peppers.
- Slice and toast bread to your preference, spread on some mashed avocado (optional). Assemble with the tender carrots and sautéed vegetables and serve alongside the au jus for dipping.