Au jus? Oh YES! This vegan french dip is a whole vibe 😍
Your new obsession: The French Dip Sandwich!
Something about me is that I LOVE a good French dip Sando. Pre-vegan days it was my go-to when I needed a high protein lunch that also felt like a hug. With so much going on in the world lately, comfort food has been at the top of my mind so obviously I had to make a plant based version of my favorite sandwich. There’s something so satisfying about a warm, toasted sandwich that you can dip into a rich, flavorful jus. It’s comforting, a little indulgent, and surprisingly easy to make vegan without sacrificing any of the depth or texture you’d expect from the classic. And it’s all homemade and made with love (obvi)!
This version uses thinly sliced tofu and umami-packed oyster mushrooms to create that savory “beefy” bite, with a pourable cashew mozzarella (from my newest cookbook “Breaking Up With Dairy!”) that melts beautifully under the broiler. IYKYK! And for the cherry on top, I added the spicy jalapeño pickled red onions. Wildbrine makes a great one that’s always stocked in my fridge.
It’s one of those recipes that looks impressive, feels cozy, and honestly lives up to the hype. Whether you're making it for a dinner night in or just wanting to recreate your social media food cravings at home—this sandwich hits all the right notes.
Makes 2 sandwiches
THE GOODS:
For the au jus:
3 cups veggie broth
2 tbsp soy sauce (or liquid aminos)
1/2 cup dried mushrooms of choice
3-4 garlic cloves, sliced
For the vegan beef:
1 block high protein tofu, sliced thinly with a mandolin
1/2 cup Worcestershire sauce
1 tbsp paprika
1 tbsp agave
1 tbsp whole grain mustard
8oz oyster mushrooms, teared into small pieces
1/2 tsp salt
For the pourable mozzarella cheese: (From my cookbook “Breaking Up With Dairy!”)
1 cup raw cashews, soaked in hot water for 15 minutes
1 1/4 cup water
1 tsp nutritional yeast
1 tsp white miso paste
3 tbsp tapioca flour
1/2 tsp salt
1/2 tsp granulated garlic
For the sandwich:
Pickled red onions (I love wildbrine!)
1 baguette, cut in half
THE METHOD:
For the au jus:
Grab a medium sauce pot and add the broth, soy sauce, dried mushrooms, and garlic cloves. Cook on medium heat for 30 minutes on stovetop. After 30 minutes, remove from heat and cover to keep warm. Set aside.
Save the extra au jus in the fridge for 3-4 days in an airtight container.
For the vegan beef:
Carefully slice the tofu with a mandolin. Add the sliced tofu into a large mixing bowl. Set aside.
In a small glass, add the Worcestershire sauce, paprika, agave, whole grain mustard and stir with fork until fully mixed.
Pour this over the tofu and marinate for 20+ minutes.
When the tofu is almost done marinating, grab a large cast iron skillet and turn on medium heat. Once hot, add the mushrooms and 1/2 tsp salt to the dry pan and sauté for 4-5 minutes. Don’t use oil here, the mushrooms will naturally release their water and become crispy.
Toss in the marinated tofu and all the juice into the pan over the mushrooms. Sauté for 4-5 minutes or until everything is golden brown and cooked. Remove from heat and set aside.
Save the extra beef in the fridge for 3-4 days in an airtight container.
For the pourable mozzarella cheese:
Drain the soaking cashews and toss them into a small high powered blender along will the rest of the cheese ingredients. Blend on high for 1-2 minutes or until fully smooth.
Set aside. Save the extra cheese in the fridge for 3-4 days in an airtight container.
For the sandwich:
Grab your baguette and slice it lengthwise down the middle keeping it intact on one side. Add a generous amount of vegan beef to the middle of the baguette. Garnish with a drizzle of pourable mozzarella.
When the sandwich is loaded up, add this onto a baking sheet pan and broil everything for 2-3 minutes depending on the power of your oven. Just keep an eye on it for this part so you don’t accidentally burn it.
Once your bread is toasted, and your cheese has melted, remove from the broiler.
Top with a spoonful of pickled red onions, and serve with a portion of the au jus for dipping.
Enjoy immediately while everything is warm and hot
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This was so good ✨
Absolutely one of the best French Dip’s I ever had! I will be making this recipe more often!