- fastingandfitnessu
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.

Ingredients
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
Instructions
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.