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Wednesday, March 9, 2016

Vegan French Dip Sandwiches



Happy Sandwich Wednesday! Re-purposing traditional recipes always makes me question if I ever tried the original or not. I don't ever remember eating a French Dip Sandwich before I was a vegetarian. I know that it was a popular item for a while at the restaurant that I used to work at, but I guess I'm only familiar with the concept and not the taste.

Recipe from Connoisserus Veg.


Ingredients:
-about 2 tablespoons olive oil, divided
-1 medium onion, sliced into half rings
-2 garlic cloves, minced
-16 ounces mushrooms, cleaned and sliced into thin strips
-1 cup vegetable broth
-1 tablespoon soy sauce
-1/2 teaspoon dried thyme
-1/4 teaspoon black pepper
-2-6 inch sandwich rolls, sliced open
-horseradish mustard

Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-low heat. Add onion and saute until caramelized, about 20 minutes, stirring occasionally. Once the onions are caramelized, add the garlic and cook about 2 minutes more. Transfer onions and garlic to a bowl.

Add another tablespoon of oil to the skillet and raise heat to medium. Add the sliced mushrooms. Cook until lightly browned, about 5 minutes. Flip and cook 5 minutes more on opposite sides.

Add the onions back into the skillet followed by the broth, soy sauce, thyme, and pepper. Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.

Use a slotted spoon to remove onions and mushrooms from skillet, pressing lightly to squeeze out any excess juice. Slather the insides of rolls with horseradish mustard and then divide onions and mushrooms into rolls. Pour cooking liquid into a small bowl to serve with the sandwiches, for dipping.






Dave thought this turned out really nicely, he couldn't remember the last time he had a French Dip Sandwich, but thought this certainly evoked the same tastes as the traditional recipe. The horseradish mustard was certainly kicking, I could have had a lighter hand when I added the horseradish into the sauce. Overall, this was fun and easy to make and I thought everything came together really well. 

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