Vegan French Dip Sandwiches

These Vegan French Dip Sandwiches are so hearty and delicious! Filled with wholesome vegetables and slathered with a garlic sriracha mayonnaise, these French Dip Sandwiches will have you crawling back for more.

These Vegan French Dip Sandwiches are perfect for any time of the year, these sandwiches come together in under an hour and have a bold, delicious flavor.

Anyone who knows me knows that sandwiches are my favorite meals, I have so many fun sandwich creations on my site like these Thai Curry Meatball Subs. I am always looking for the next best sandwich. If you are looking for a side dish to go along with this recipe, check out this one here.

Ingredients

• Portobello Mushrooms
• Cremini Mushrooms
• Red Bell Pepper
• Green Bell Pepper
• Red Onion
• Vegetable Broth
• Soy Sauce
• Ciabatta Bread
• Mustard Powder
• Paprika
• Mushroom & Company Multipurpose Umami Seasoning Blend

Please see the recipe card for quantities.

Instructions

The first thing that you will do is remove the mushroom stems. The mushroom stems are already dry so they will shred easily. Remove the mushroom stems, shred and set them aside.

Preheat your oven to 425 degrees. Take your portobello mushrooms and flip them upside down. The mushroom heads have dark brown gills underneath them, you will want to scoop out those gills. The gills retain a lot of water so to get them to dry out easier, you will want to remove them. I scoop them out with a spoon, it is really easy, just remember to be gentle so you don't decimate your mushroom head. Once the gills are removed. Roast the mushrooms in the oven facing upward for 20 minutes.

While the portobellos are in the oven, slice your bell peppers and onions. Add the bell peppers, onion, and cremini mushrooms to a sauté pan and add 1 tbs oil. Sauté over medium heat until the onions and bell pepper are soft. This will take about 15 minutes.

When the veggies are finished on the stovetop, turn your attention to making the garlic sriracha mayo. All you have to do is mix ¼ cup of vegan mayo, 2 tbs sriracha and, 1 tbs crushed garlic.

To make the Au Jus, combine 2 cups of vegetable broth, mustard powder, soy sauce, paprika, and umami seasoning. Bring to a boil and then lower to a simmer.

Once the portobellos are done in the oven, using two forks, shred the portobellos and set them aside.

To assemble the sandwiches, slice open the ciabatta bread and add 1 tbs of the garlic sriracha mayo to the inside of the bread, next add the shredded portobellos and the sautéed vegetables. Serve with a side of Au Jus.

Hint:

I love to toast the ciabatta bread in the oven before slicing and stuffing. I turn the oven to broil on high and add the bread for about two minutes. It crisps up the bread and helps it not get soggy after being filled

Substitutions

While this recipe is delicious as is, there are so many ways to make it fit your lifestyle!

• Umami Seasoning -If you don't have this on hand, feel free to use 2 tbs of vegan Worcestershire sauce. They both work to add the depth of flavor
• Bread - you do not have to use ciabatta bread if you don't want to, to make these gluten-free, use a gluten-free sandwich roll, it serves the same purpose. I have heard great things about these.
• Nightshade Allergy-If you have a nightshade allergy and can't tolerate bell peppers, feel free to leave them out and bring the onions to a full caramelization.

Variations

Check out some easy variations to make these sandwiches best work for you!

• Less Spicy - Remove the sriracha and just make garlic mayo, you will still have the creamy flavor but without the heat.
• Meat Based - If you aren't fully plant-based, you can make these sandwiches with roast beef instead of the portobellos.
• Kid-friendly - Chop up the sautéed vegetables in smaller bites and hide them in the shredded portobello mixture.

See another portobello recipe on my website!

Equipment

Equipment can have a big impact on how a recipe turns out. I like to always roast things in the oven on parchment paper for easy cleanup. Additionally, I used a non-stick pan to cook my vegetables and I always cook on medium heat when using the pan.

The brand that I love is Caraway, they are non-stick and non-toxic! I love that there are no harsh chemicals going into my food!

Storage

These sandwiches store well, I like that you can reheat them the next day and use them for leftovers. They are best if you assemble the sandwiches the day of, so store the filling and the bread separately. They are good for 3-4 days in the fridge.

These ingredients don't stand up well to freezing.

Top tip

The key to making this recipe well is being able to multitask, while this recipe seems to have a lot of components, I was still able to get this on the table in 30 minutes because I was able to maximize my time when the portobellos were in the oven.

Vegan French Dip Sandwiches

kaydimaggio

These Vegan French Dip Sandwiches are so hearty and delicious! Filled with wholesome vegetables and slathered with a garlic sriracha mayonnaise, these French Dip Sandwiches will have you crawling back for more. 

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Entree

Cuisine American

Servings 4 sandwiches

Calories 573 kcal

Ingredients

  

1x2x3x

• 4 large Portobello Mushrooms
• 1 cup Cremini Mushrooms
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Red Onion
• 2 cups Vegetable Broth
• 3 tbs Soy Sauce
• 4 rolls Ciabatta Bread
• 1 teaspoon Mustard Powder
• 1 teaspoon Paprika
• 1 teaspoon Mushroom & Company Multipurpose Umami Seasoning Blend
• ¼ cup vegan mayonnaise
• 2 tbs sriracha
• 1 tbs crushed garlic

Instructions

 

• The mushroom stems are already dry so they will shred easily. Remove the mushroom stems, shred and set them aside.
• Preheat the oven to 425 degrees. Take the portobello mushrooms and flip them upside down. The mushroom heads have dark brown gills underneath them, scoop out the gills gently with a spoon and discard the gills. Once the gills are removed. Roast the mushrooms in the oven facing gills side up for 20 minutes
• While the portobellos are in the oven,  slice the bell peppers and onions. Add the bell peppers, onion, and cremini mushrooms to a sauté pan and add 1 tbs oil. Sauté over medium heat until the onions and bell pepper are soft. This will take about 15 minutes.
• To make the garlic sriracha mayo, mix ¼ cup of vegan mayo, 2 tbs sriracha and, 1 tbs crushed garlic. 
• To make the Au Jus, combine 2 cups of vegetable broth, mustard powder, soy sauce, paprika, and umami seasoning. Bring to a boil and then lower to a simmer.
• Using two forks, shred the oven roasted portobellos and set them aside.
• To assemble the sandwiches, slice open the ciabatta bread and add 1 tbs of the garlic sriracha mayo to the inside of the bread, next add the shredded portobellos and the sautéed vegetables. Serve with a side of Au Jus.

Notes

• These sandwiches store well, I like that you can reheat them the next day and use them for leftovers. They are best if you assemble the sandwiches the day of, so store the filling and the bread separately. They are good for 3-4 days in the fridge.

Nutrition

Serving: 1sandwichCalories: 573kcalCarbohydrates: 110.4gProtein: 21.2gFat: 9.3gSaturated Fat: 0.7gSodium: 1983mgFiber: 7.2gSugar: 9.5g

Keyword sandwiches, Vegan

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.