Vegan Mushroom French Dip Sandwiches with Herby Potatoes and Garlic Aioli

Get ready for a plant-based sandwich that’s anything but boring. This vegan French dip swaps traditional roast beef for tender sautéed mushrooms and sweet caramelized onions, all piled onto a crusty baguette slathered with creamy garlic aioli. A handful of peppery arugula adds a fresh bite, while a side of crispy ranch-spiced potato wedges rounds out the meal.

The real star? A rich, garlicky mushroom broth for dipping. Dunk each bite into the warm au jus and experience layers of savory flavor. Whether you’re a longtime vegan or just looking for a satisfying meatless dinner, this sandwich is sure to become a favorite.

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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

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Cut potatoes into ½-inch wedges. Slice mushrooms and onion thinly.
2. Toss potato wedges with oil, half the ranch spice, salt and pepper. Spread on a baking sheet and roast until golden and tender, 18-20 minutes.
3. While potatoes roast, heat oil in a large pan over medium-high heat. Add mushrooms, season with salt and pepper and cook until lightly browned, 4-5 minutes.
4. Add onion, more oil, half the thyme, salt and pepper. Cook until veggies are browned and tender, 5-7 minutes. Transfer to a plate and cover to keep warm. Wipe pan clean.
5. In the same pan, heat olive oil over medium heat. Add stock concentrates, remaining garlic powder and ¼ cup water. Cook, stirring, until slightly reduced, 2-3 minutes. This is the au jus.
6. Halve baguettes lengthwise and toast directly on oven rack until golden. Mix vegan mayo with remaining garlic powder; season with salt and pepper.
7. Spread aioli on cut sides of baguettes. Fill with mushroom-onion mixture and top with arugula. Close sandwiches and cut in half.
8. Divide au jus into small bowls. Serve sandwiches with potato wedges, au jus and extra 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 this gluten-free?

Use gluten-free baguettes or sturdy gluten-free bread. Ensure the stock concentrate and other ingredients are gluten-free.

Can I prepare the components ahead of time?

Yes, you can cook the mushrooms and onions and roast the potatoes in advance. Reheat before assembling and make the aioli and au jus fresh for best flavor.