Vegan French Dip
Ingredients
- 8 French Rolls
Au Jus
- 2 Shallots (Diced)
- 6 - 8 Garlic Cloves (Minced)
- 1 Tbsp Vegan Worcestershire
- 2 Tbsp Red Wine
- 2 Tbsp Vegan Butter
- 2 Tbsp Flour
- 4 cups Vegan Beef Broth (or Veggie Broth)
Onions
- 2 Onions
- 2 Tbsp Vegan Butter
- 1/2 cup Au Jus
- Salt to taste
Vegan Roast Beef
- 8 oz Dried Soy Curls
- 2 cups Vegan Beef Broth (or Veggie Broth)
- 2 - 3 Tbsp Soy Sauce
- 1 Tbsp Vegan Worcestershire (or use more Steak Sauce)
- 1 tsp Miso Paste
- 3 Tbsp Steak Sauce
- 2 tsp Balsamic Vinegar
- 1 Tbsp Blackstrap Molasses
- 2 Tbsp Tomato Paste
- 1/2 cup Au Jus
- 2 tsp Dried Thyme
Condiments
- Vegan Mayo
- Dijon Mustard
- Prepare Horseradish
Instructions
Au Jus
- First make the Au Jus. In a pan over medium heat, add a little oil and saute your shallots until translucent and slightly browned, about 4 - 5 minutes.
- Add minced garlic and cook for 1 minute.
- Stir in vegan worcestershire and red wine. Cook until reduced, about 2 - 3 minutes.
- Add the vegan butter and melt. Then add in the flour and stir to combine, and cook for about 1 minute.
- Add in the beefless broth, deglaze the pan, bring to a boil, then lower the heat and simmer for about 3 - 5 minutes. Cover and keep on the lowest setting to keep warm.
Onions
- Slice your onions from pole to pole, then add to a skillet over medium heat with a bit of oil. Add in your vegan butter and melt. A pinch of salt will help the onions along too.
- Now just keep an eye on the onions, making sure they don't get too dark, if they do, lower the heat. You need to cook them for about 15 minutes. Towards the end, add about 1/2 a cup of the au jus and stir to combine. Cook until most the liquid has been reduced. About 5 - 8 minutes. Once onions are cooked to your liking, remove from heat. You can keep them warm on low heat if you like as well.
Soy Curl Beef
- Rehydrate the soy curls by covering them in some water for about 10 minutes.
- While soy curls are hydrating, prepare the marinade by adding the rest of the vegan roast beef ingredients to a bowl and whisking thouroughly.
- Strain your soy curls, and using your bare hands, squeeze out the excess water. You want them to be as dry as possible.
- Saute your soy curls in a pan over medium heat in a bit of oil for about 5 minutes or so, until lightly browned.
- Add in the marinade and reduce down to your desired consistency, should take about 10 minutes or so.
Condiments & Assembly
- To make the Spicy Mayo or Mustard, simply add as much horseradish to however much mayo or mustard you want! I generally did about a 2:1 ratio with the horseradish being the 1.
- Toast your roll if desired (I usually don't these days) Slather on your condiments, pile up the onions and vegan roast beef as high as you like, then get to DIPPIN!
- ENJOY!
Notes
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.
Tried this recipe?Let us know how it was!