French Dip Sandwich | Lunch

This was a favourite traditional recipe that my mother prepared on special

occasions. I converted it into a plant-based sandwich and it’s amazing. I use

mushrooms to replace the beef and a vegan horseradish.


Horseradish Aioli

1 cup Tofu Cashew Mayonnaise

2 garlic cloves, minced

1 teaspoon apple cider vinegar

1 teaspoon vegan Worcestershire sauce

4 green onions, sliced

2 tablespoons prepared horseradish

Au Jus Dipping Sauce

2 cups low-sodium mushroom stock

1 tablespoon cornstarch

1 tablespoon balsamic vinegar

1 tablespoon vegan Worcestershire sauce

Sea salt to taste

Black pepper to taste

1 onion, sliced into half rings

4 large portobello mushrooms, sliced

Sea salt to taste

Black pepper to taste

4 whole wheat sub rolls


1. To make the horseradish aioli, blend the

mayonnaise, garlic, vinegar, Worcestershire sauce, green onions, and

horseradish using a food processor or mixing by hand in a bowl. Set aside.

2. To make the au jus dipping sauce, whisk together the mushroom stock,

cornstarch, balsamic vinegar, and Worcestershire sauce in a saucepan over

medium heat. Once the cornstarch is absorbed, turn the heat to medium-high.

Cook, stirring, until thickened. Season with salt and pepper to taste. Set aside.

3. In a nonstick frying pan, sauté onion and mushrooms in ¼ cup of the au jus

dipping sauce. Season with salt and pepper to taste.

4. Toast the sub rolls and spread the horseradish aioli generously on each bun,

then cover with the mushroom mixture. Serve these subs warm with the dipping

sauce on the side.

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