Mon Petit French Dip Sandwiches

Tuesday, June 20, 2017

Bonjour! Continuing with exploring European cooking, I'm bringing you a super easy lunch or supper entree that will please even the most avid meat eater. In fact, I'm writing up a li'l note about how I made the transition to being vegetarian, and how I will be making the jump to being completely plant based by the end of the year.  So exciting! And understandably, a little bit scary.

Anyway, I made these sandwiches last night and they blew our minds.  Sandwiches are literally the perfect food, and I love a good one.  French dips are something that I used to love as a meat eater and it was really fun to make a vegan version. As with most of my recipes, I like to take things that people really can't believe can be made vegan and taste just as good if not better than the real deal.  We lost NO flavor with this, and it proves that you don't have to have animal products to make an exceptional, and kinda fancy, delicious meal.  Frequently I see people talk about how you can be a true foodie or enjoy fine cuisine in the same way if you don't eat mean....that couldn't be further from the truth.  It is so easy and not even the least bit of a bum out to skip the meat and dairy and make an impressive and to-die-for meal.

So here you go! Et voilà!


2 portobello mushroom caps, sliced
5 or 6 baby bella mushrooms, sliced (you can actually use whatever you want here, I just use a few smaller mushrooms for variety and to fill the sandwiches out a bit)
2 green onions, diced (you can use half a red or white onion if you'd like, or even shallots, but I don't tend to like regular onions so there you go)
3 garlic cloves, minced
vegetable stock
soy sauce
liquid smoke
vegan worcestershire (optional, but great)
olive oil
white wine
Earth Balance vegan butter
Ciabatta baguette, cut into sandwich sized pieces and sliced length-wise
Leaf Cuisine Smoky Ghouda spread (any spread will do and you can even use plan ol' vegannaise if you want, but I prefer this because it is AMAZING).

Melt your butter in a pan, then quickly add your garlic and green onions.  Don't let the garlic get brown!  Toss in the mushrooms and let those simmer for a bit with some salt and pepper to taste.  After a few minutes, throw in the thyme.  Wait until the mushrooms are browned, and then stir in the wine and vegetable stock.  Add a splash of soy sauce and a splash of liquid smoke (don't use too much or it gets... weird).  Simmer while covered.

This is when I toast the bread for the sandwiches.  It's okay if they get a bit crusty because you are dipping them anyway.  After they toast I take them out and drizzle a little olive oil on them and let them sit while the mushrooms simmer. If you want to get really nuts, you can sprinkle some rosemary on top.

You'll know the mushrooms are ready when they get fully browned.  Spread whatever you've decided to put on the sandwiches on the bread and spoon the mushrooms on.  Really pile those suckers on there.  Pour the drippings into a dish for dipping, et voilà! Bon appetit!

 Hey, if you guys like my recipes, feel free to send me photos of your versions of my dishes!! I'd love to see what y'all are coming up with.  Also, if you have any requests, send em over! I'll do my best to vegan-ify your favorite meals.

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