Vegan French dip sandwich on plate with red napkin.
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5 from 7 votes

Vegan French dip sandwich with au jus

This vegan French dip sandwich is positively loaded with flavor. Jackfruit is used as the vegan roast beef. It's flavored with red wine, vegan Worcestershire, tamari, and broth. It's then served with a savory au jus for dipping. And slathered on top? Horseradish mayo. When you really need cozy comfort food, this sandwich is it. Makes 4 sandwiches & 2 cups vegan au jus.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Sandwich
Cuisine: American
Keyword: dinner, jackfruit, lunch, vegan, vegetarian
Servings: 4 people
Calories: 436kcal
Author: Cadry Nelson

Ingredients

For vegan au jus*

For vegan roast beef

For horseradish mayonnaise

  • 1/4 cup vegan mayonnaise I use Vegenaise
  • 2 teaspoons prepared horseradish I use Bubbies

For vegan French dip sandwich

  • 1 teaspoon organic canola oil
  • 1 small yellow onion sliced in half & cut into thin half moons
  • 1 ciabatta baguette cut into 4 even sandwich-sized pieces and sliced in half***
  • 1/2 cup grated mild non-dairy cheese I used Violife vegan parmesan, divided****

Instructions

For vegan au jus

  • Bring a soup pot to a medium heat with oil. Saute onions and garlic in oil for a few minutes, until softened, translucent, and fragrant.
  • Add 3 cups water, 2 teaspoons Better Than Bouillon, 1/4 cup dry red wine, 2 teaspoons tamari, and 1 teaspoon vegan Worcestershire. Bring to a low simmer.
  • Cook for 15 to 20 minutes, so that the au jus ran reduce. (It needs to reduce by one cup. When it's ready, there will be about 2 cups of au jus.)

For vegan roast beef

  • While the au jus is reducing, start on the vegan roast beef. Drain and rinse the jackfruit in a colander. Then move the jackfruit pieces to a towel, so that they will be as dry as possible. (Lots of extra water on it will make it harder to brown.)
  • Move the jackfruit pieces to a food processor. Pulse the food processor a few times, until the jackfruit is broken up into shredded pieces. (Don't do it so many times that you end up with jackfruit hummus. Just 5 or 6 pulses should be good.)
  • Bring a large non-stick skillet to a medium high heat with a teaspoon of oil. Put an even layer of shredded jackfruit in the skillet. (If you're using a medium sized skillet or smaller, be careful not to overfill it. Work in batches, if necessary. It won't brown as well if there's too much in the skillet.) Don't move the jackfruit for a few minutes. Allow it to get fully brown on one side, then flip the jackfruit shreds and allow it to brown more.
  • Once the jackfruit is browned & dry, it's time to fill it with flavor. Add 1 cup water, 1 teaspoon Better Than Bouillon, 1/4 cup red wine, 1 teaspoon tamari, and 1 teaspoon vegan Worcestershire to the skillet. Fully combine it with the jackfruit. You want the liquid to be at a simmer, so adjust your heat accordingly. Allow the jackfruit to simmer in the liquid for ten to twelve minutes, until all of the liquid has cooked off.
  • Once the liquid has cooked off, turn off the heat. Put the tahini on top of the jackfruit. Use your spatula to fully incorporate the jackfruit with the tahini, making sure it's evenly combined.

For horseradish mayonnaise

  • In a small bowl, combine vegan mayonnaise with prepared horseradish.

For vegan French dip sandwich

  • Bring a non-stick skillet to a medium heat with oil. Scatter thinly sliced onions across the skillet. Saute for a few minutes, until softened & fragrant. Remove the onions from the skillet.
  • Place the sliced baguette sandwiches onto the skillet, cut side down. (You may need to work in batches, depending on the size of your skillet.) Cook for a minute or two, until they are toasted on one side.
  • Remove the baguette sandwiches from the skillet. Turn off the heat. Slather the cut side of the sandwiches with horseradish mayonnaise. Then top the bottom halves of the sandwiches with several spoonfuls of vegan roast beef, 2 Tablespoons of grated non-dairy cheese per sandwich, and a sprinkling of sauteed onions. Turn the skillet to low, and put the sandwiches back into the skillet. Cover the sandwiches, so that the cheese can melt. Once it's melted (or mostly melted), turn off the heat.
  • Top the sandwiches with the remaining top halves of the baguette. Evenly divide the au jus into four bowls. (There should be enough for 1/2 cup of au jus per sandwich.)

Notes

*This makes a generous amount of au jus, about 1/2 cup per sandwich (2 cups total). If you aren't as into dunking, feel free to halve the au jus portion of the recipe.
**Do NOT use fresh, ripe jackfruit for this recipe. The flavor is entirely different. Ripe jackfruit is a sweet fruit. Young jackfruit sold in cans is very mild in flavor. That means it's the only good choice for savory applications.
***I used a ciabatta baguette sliced into 4 sandwiches. However, as an alternative, you could use 2 demi ciabatta baguettes sliced in half, or 4 individual ciabatta rolls.
****I recommend using a mild flavored non-dairy cheese for these sandwiches like parmesan or provolone. I grated the cheese for my sandwiches, but slices would also work.

Nutrition

Calories: 436kcal | Carbohydrates: 48g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Sodium: 1613mg | Potassium: 232mg | Fiber: 4g | Sugar: 2g | Vitamin C: 3.9mg | Calcium: 89mg | Iron: 2.6mg