Vegan French Dip

A Vegan French Dip that’s super meaty and delicious thanks to a Savory Marinade, Horseradish Mustard, and an Au Jus for dipping!

The French Dip is one of my favorite sandwiches, and this is the first one I’ve had since going vegan and I gotta say, this was just as good as I remember! In fact, when I gave one to my non-vegan neighbors to taste test, one of them replied “I would eat 8 feet of that” so I know it’s not just me!

What is a a french dip?

A French Dip is a sandwich typically served with Roast Beef on a French Roll, with a bowl of sauce called “Au Jus” for dipping. I like mine with onions, some Spicy Mustard and Mayo!

There’s actually two restaurants that claim to have invented it, Cole’s and Philippe’s. They are both great but I preferred Cole’s because of the atmosphere, the cocktails and the fact that you get to actually dip your sandwich yourself.

At Philippe’s they dunk the sandwich in a vat of au jus before serving and they refuse to give you a side of the sauce! Boo!

Ingredients for a Vegan French Dip

Like an Italian Beef, the ingredients for a French Dip are pretty simple and straightforward.

The Au Jus

For the dipping sauce aka the Au Jus, we’ll be using some “beefy” and savory ingredients.

• Shallots and Garlic – Feel free to strain them out for a smoother au jus if you like.
• Vegan Worcestershire – Can use Steak Sauce instead if you can’t get your hands on a Vegan Worcestershire.
• Red Wine – Optional if you don’t drink, but it really adds some nice flavor. Use Barnivore to make sure your wine is vegan!
• Vegan Butter & Flour – To thicken it a little!
• Beefless Broth – Makes it beefy, but you can use Veggie Broth too!

The Vegan Roast Beef

For the “Beef” I’m using Soy Curls! You could also use Tofu like I did in my Cheesesteak too. Or the Seitan Roast Beef from my Arby’s Beef n’ Cheddar. Or heck, use your favorite store-bought deli slices. Whatever works!

Here’s what we’ll use to flavor the Soy Curls. If you don’t have every ingredient, don’t sweat it. They are all building a deep umami rich flavor, but if you are missing 1 or 2, it shouldn’t be a deal breaker. You can adjust as you see fit.

• Beefless Broth – or Veggie Broth
• Soy Sauce – use Tamari for GF or Coconut Aminos for Soy Free.
• Vegan Worcestershire – or use more Steak Sauce.
• Miso Paste – Optional for a little added umami.
• Steak Sauce – Most Steak Sauce in the US is vegan by the way.
• Balsamic Vinegar – Optional but adds some brightness.
• Blackstrap Molasses – Adds an iron rich taste and some color.
• Tomato Paste – Definitely adds some good umami flavor.
• Some of the Au Jus – Because why not!
• Dried Thyme – For a slightly herby note.
• Gravy Master or Kitchen Bouquet – for color, totally optional.

the Onions

I like my French Dip with plenty of onions! Use any onion you like. We just need to cook it until they are browned and then finish them with a little of the Au Jus.

the condiments

You can put whatever you like on the French Dip (although Philippe’s forbids ketchup, as they say “We’re serving French Dips, not hamburgers!”) but for my money some Horseradish Mayo and Spicy Mustard is the way to go!

It really cuts through the savory onions and soy curls, and is essential in my book!

I’m just mixing some Vegan Mayo with Horseradish. And even though Dijon Mustard is already spicy, I like adding Horseradish as well, you can feel that heat coming through your nostrils, which I prefer. But you do whatever you like!

Make sure the horseradish is vegan, sometimes there’s creamy horseradish sauce that has eggs or milk in it.

the bread

I recommend using a French Roll for dipping as it has a crusty exterior and soft interior, which is ideal for the Au Jus. I don’t suggest a traditional baguette as they are a bit too crusty and hard to chew.

I would avoid the cheap French Rolls however, as they can be too soft and will fall apart.

As long as it has a good crust that can withstand the dipping you should be good! I would recommend your local French or Cuban bakery, or even a big chain grocery store’s bakery should have something serviceable.

how to make a vegan french dip

This is quite easy and not too time consuming if you can cook multiple things at the same time. First we’ll make the Au Jus.

Simply saute the shallots and garlic, add in the wine and worcestershire. The melt some vegan butter and flour, and add in the broth. Simmer for about 5 minutes, then cover and keep warm on low.

Grill up the onions for about 15 minutes, then reduce down a bit of the Au Jus. Keep warm on low or reserve for later.

Rehydrate your Soy Curls for about 10 minutes. Then squeeze out the excess water.

Toast them in a pan over medium heat to dry them out a bit more. Then add in all the marinade ingredients. Cook down until all the liquid is absorbed, about 15 minutes.

Mix together some horseradish and mustard and or mayo.

Split a roll, you can hollow it out a bit if you like.

Or you can dip it in the au jus like they do at Philippe’s. I prefer to dip mine myself after each bite however. But you do what you like!

Then just load up the sandwich as you do, and give it a dip and dig in!

Storage & Reheating

Store leftovers in airtight containers in the fridge for up to 3 – 5 days. You can reheat on the stovetop or in the microwave. I love making this recipe for the leftovers! Nothing like whipping up a French Dip in like 5 minutes!

other recipes you’ll dig!

• Italian Beef
• Cheesesteak
• Banh Mi
• Steak & Chimichurri
• Beef Stroganoff

tips for cooking soy curls

• Rehydrate the soy curls for at least 10 – 15 minutes. I have found that using cold, warm or hot water doesn’t make a noticeable difference.
• Using broth will infuse a light amount of flavor into the soy curls. This is good for something milder in flavor like chicken. However for something like a Soy Curl Beef, I find that reducing them down in broth will render them even more flavorful.
• No matter what you hydrate them in, you’ll want to SQUEEZE out as much of that liquid as possible.
• You can also further dry them out by toasting them in a dry pan to cook out even more of the moisture. This should help remove the aftertaste as well as any mushiness. It should yield a chewy soy curl that’s still juicy.

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