5 from 3 votes
vegan italian beef 2
Vegan Italian Beef
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
A Vegan Italian Beef Sandwich perfect for dipping. Marinated Soy Curls cooked in a homemade Italian 'beef' broth, and topped with spicy homemade Giardiniera. Not quite Chicago - but close!
Course: Main
Cuisine: Italian
Servings: 8 Sandwiches
Author: Chuck Underwood
Ingredients
The Beef
  • 8 oz Butler Soy Curls
The Broth
  • 1/2 Onion (diced)
  • 8 oz Mushrooms
  • 3 cloves Garlic (minced)
  • 3 cups Low Sodium Vegetable Broth
  • 1 cup Water
  • 1/2 cup Dark Beer
  • 4 Tbs Soy Sauce (low sodium)
  • 2 Tbs Tomato Paste
  • 2 Tbs Pepperocini Peppers (with juice)
  • 2 tsp Vegan Worcestershire Sauce
  • 2 Tbs Nutritional Yeast
  • 2 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Fennel
  • 1 tsp Salt
  • 1/2 tsp Thyme
  • 1/2 tsp Ground Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Ground Ginger
The Giardiniera
  • 1/2 Onion (thinly sliced)
  • 5-6 baby Carrots (thinly sliced)
  • 1/2 cup Roasted Red Bell Peppers (sliced)
  • 1/2 cup Peperoncini Peppers (with juice)
Instructions
  1. Saute onion, garlic, and mushrooms until softened
  2. Add remaining Broth Ingredients and bring to a low boil stirring to combine
  3. Add Soy Curls and simmer for 30 minutes
  4. In a separate saucepan, combine all Giardiniera ingredients and simmer until tender
  5. Drain soy curls from broth and save broth for dipping.
  6. Add the cooked 'meat' to your favorite bun or roll and top with Giardiniera.
  7. Dip in Au Jus and enjoy!