For all you sandwich lovers out there, here is a Vegan Portobello French Dip I made the other night that is WAY better than any fast food you remember.
Slather on a little spicy brown mustard and you've got yourself one hearty sandwich!
Sandwiches can be hard sometimes, I know, because other than a veggie sandwich, or some processed soy junk you find in the grocery store, what are you going to put on them?
Sure, you can always make a good BBQ Sandwich with soy curls, or toss together some quick mock Chickpea Tuna, but what else? What about something a little more....meatier....
Try mushrooms.
Portobello mushrooms have a chewy, beefy texture that can easily replace meat on any sandwich. Add some caramelized onions, sliced peppers, and a tangy Au Jus for dipping and NOW you got a sandwich!
As for the bun.... and I ALWAYS get asked about the bun.....
It can be REALLY hard to find bread or buns that don't contain a million preservatives or oil. But what I do is always look for the one that has the fewest number of ingredients and the least amount of calories from fat. Unfortunately, these usually do NOT come with the lowest price tag.
Dave's Killer Bread is always a good option for bread, and so is the Ezekiel brand - but there really isn't a lot of options unless you make it yourself from scratch.
But if nothing else, these French Dips would ALSO go great topped on a Baked Potato....just stuff the filling inside a big baker and pour on the Au Jus!
Now you got your meat AND potatoes all in one meal 🙂
Enjoy.
Vegan Portobello French Dip
Take a LARGE sweet onion (vidalia, walla walla, etc) and slice it into thin rings. Also, slice up 2 Bell Peppers and toss all of these veggies into a skillet.
Sprinkle with a dash of salt - which will help draw out the moisture.
Cook over medium heat until they begin to soften. I did not need ANY liquid as my Walla Walla Sweet released a ton of its own. Just keep stirring so they don't stick or burn.
Meanwhile, rinse and dry 4 large Portobello Caps (I bought two 8oz packages) and then slice them into ¼" thick slices.
When the onions are almost done....add a few teaspoons of chopped garlic and stir well to mix.
Add the mushrooms to the skillet, and slowly sauté them until they begin to release their liquid. Use the 2 Tbs of Veggie Broth if needed to prevent sticking (or soy sauce, water, etc - just no oil). Season them with the Italian seasoning.
In a small bowl whisk the veggie broth, soy sauce, vegan Worcestershire, molasses, liquid smoke, and cornstarch together until smooth.
Note: Maple Syrup will work in place of the molasses and smoked paprika in place of the liquid smoke. Also, Vegan Worcestershire is available in many stores and does NOT contain anchovies. Check the label as it may not say vegan on the front.
Once the liquid has just about evaporated from the mushrooms, slowly pour in the bowl of Au Jus and stir to mix. Season with salt and pepper to taste.
Let simmer a little bit in the Au Jus until the sauce thickens.
Serve with Potato Salad or French Fries.
Hope you enjoy the sandwiches and thanks for all the comments!
Vegan Portobello French Dip
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Stovetop, Blender
- Cuisine: American
- Diet: Vegan
Description
For all you sandwich lovers out there, these Vegan Portobello French Dip Sandwiches are IT! Mushrooms, caramelized onions, and a tangy Au Jus for dipping!
Ingredients
- 1 large sweet onion
- 2 med bell peppers
- ¼ tsp salt
- 2 tsp minced garlic
- 16 oz portobello mushroom caps (4 large)
- 2 Tbs water or veg broth (if needed to prevent sticking)
- 1 tsp Italian seasoning
Au Jus
- 1 ¾ cup low sodium veggie broth
- 2 Tbs low sodium soy sauce
- 1 Tbs vegan worchestershire sauce
- 2 tsp molasses
- ¼ tsp liquid smoke (or smoked paprika)
- 1 Tbs corn starch or arrowroot
Instructions
- Slice onion and peppers into thin rings/strips and add to a large skillet, sprinkle with salt.
- Cook onions and peppers on med heat, stirring frequently, until they begin to soften - use 1-2 Tbs veg broth or water to prevent sticking
- Add 2 teaspoon chopped garlic and stir to combine.
- Cut mushrooms into ¼" thick slices.
- Add mushrooms to skillet and saute until they begin to shrink in size and release their liquid. Add Italian seasoning and mix well.
- In a small bowl, whisk together the Au Jus ingredients - veg broth, soy sauce, Worcestershire, molasses, liquid smoke, and cornstarch
- When the liquid from the mushroom has almost evaporated, slowly pour in the Au Jus.
- Simmer mushrooms in Au Jus until sauce slightly thickens. Season with salt and pepper to taste.
- Assemble sandwiches on the bread of your choice and enjoy!
Donna Groden
I made this last night for the first time. We loved it! Delicious and easy to make. Thank you, Chuck.
Trish
This is going to be amazing!! Thank you!!
sylvia
De-Lish! Many thanks for this great recipe.
trish
Love it, thank you Chuck! ???
Magda
Wow! This was better than I expected. My husband loved it so it’s a keeper. He’s trying to transition partially. I’ll accept that as progress.
Doug
Wow! This was an awesome recipe. We loved it. The sauce tasted so good, we might try to use it to make an onion soup. Thanks for sharing.
Ash
Delicious just wondering calories? Made for my brother and I;)
Mary L Martin
I make this weekly for past few months always share on fb. Also make hot n sour soup often & have bf whos non vegan eat he loves it. Im a hudge fan of brand new vegan im trying to get into making new recipes buf always do same. I hope u do more videos soon
Cathy
I am a new vegan and challenged by being gluten free and soy free. This recipe looks really good and I am anxious to try this. Thanks for giving these great ideas.
Peterann
This is delicious. I feel like I’m eating gourmet food. Just love it.
I made a few substitutions or deletions because I’m SOS free. But it all worked out. Best sandwich ever.
SUSAN
Oh my! A+ and 100% 5 Stars aren't enough!
This was delicious! We sliced a sourdough round loaf from Whole Foods.
.
Churk - I have a question about portabellas. Do you scrape out the gills?
Tink
Recipe is very good even though I had to make substitutions due to food sensitivities (no peppers but shredded carrots, mushroom broth instead of veggie broth and maple syrup instead of molasses, which I didn’t have). Chuck’s recipes are so great for me because they can accommodate and still be awesome. I can only imagine how authentic the accurate recipe tastes but my accommodations still made a delightful meal that will be repeated. I look to get some molasses given the description it adds to recipes. I think Chuck uses it in some other recipes. I will be ready.
diane schyberg
this is a keeper!!
Cathy
OMG! The only mistake was not doubling the recipe!
Sandra
We loved this sandwich. I have made other similar combinations in the past but this is the best. Goes together quickly and is delicious!
Kerstin Decker
so, I bake my own bread the german way , no oil, just water flower and yeast and a little salt. Used this recipe and put it onto my bread, sooooo good. Had a cucumber/ tomato salad to go with it and was ready to go
Healing Iina
I made this today for lunch with a chopped salad ! Added jalapenos and slices of tomato ... SO delicious ! Thank you !
Jeffrey Diehl
I made this the other day for the first time. WOW! With the leftovers, I mixed them with some other chopped veggies and an oil-free pasta sauce and put it over a homemade vegan pasta. Turned out great. I'll definitely be making this again. Thank you, Chuck.
Rae Brunk Berwald
I've made this twice now and love it!