Vegan Mushroom French Dip Sandwiches with Arugula, Herby Potatoes and Garlic Aioli

Get ready for a plant-based sandwich that’s anything but boring. These vegan mushroom French dip sandwiches are packed with savory, caramelized mushrooms and onions, peppery arugula and a creamy garlic aioli, all stuffed into a toasted baguette. The real star is the rich mushroom broth for dipping-it takes every bite to the next level.

On the side, crispy potato wedges seasoned with ranch spices and thyme round out the meal. Whether you’re a longtime vegan or just looking for a hearty meatless dinner, this sandwich is sure to satisfy.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 tablespoon Vegan MayoView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms. Halve, peel and thinly slice onion.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the ranch spice (all for 4 servings), salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
3. Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. (If browning too quickly, lower heat and add a splash of water.)
4. Add onion and another drizzle of oil if needed; season with half the thyme (all for 4 servings) and a pinch of salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes. Transfer to a plate and cover to keep warm. Wipe out pan.
5. Heat a drizzle of olive oil in the same pan over medium heat. Add stock concentrates, half the garlic powder and ¼ cup water (⅓ cup for 4 servings); cook, stirring occasionally, until slightly reduced, 2-3 minutes. This is the au jus.
6. Halve baguette lengthwise and place directly on oven rack. Toast until golden brown. In a small bowl, combine vegan mayo and remaining garlic powder. Season aioli with salt and pepper to taste.
7. Spread a thin layer of aioli over cut sides of toasted baguette halves (save any remaining aioli for serving). Using tongs or a slotted spoon, fill baguette halves with mushroom mixture; top with arugula. Close sandwiches and cut in half.
8. Divide au jus between two small serving bowls (four for 4 servings). Divide sandwiches and potatoes between plates. Serve with au jus and any remaining aioli for dipping.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or portobello mushrooms work well in place of button mushrooms.

How do I make the aioli spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to the vegan mayo mixture.

Can I prepare the potatoes ahead of time?

Yes, roast the potatoes up to a day in advance and reheat in the oven before serving.