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The Betty Crocker Project : The Vegan French Dip Sandwich

You may have noticed more mushrooms being consumed by Shannons this week than normal. The reason is pretty simple. Dan’s birthday is next week (yay!) and his social calender has been off the chart. I’ve taken the opportunity to go a little crazy with all the foods that he despises… like mushrooms.

Having an excuse to eat lots and lots of mushrooms makes me feel like this. I’m Macaulay Culkining it all up!

Let’s make some sandwiches…

French Dip Sandwiches


1 Baguette (slice into the desired number of sandwiches – I would suggest no more than 4 per 1 Baguette- then split)
2 Tablespoons Olive Oil
Dash or two of Braggs Liquid Amino Acids 

The rest of this is per sandwich:

1/3 Package Oven Roasted Tofurky Slices 
1/2 Large Portabella Cap (sliced)
1 Clove Garlic (minced)
Dash of Dried Rosemary
Dash of Dried Thyme
Dash of Black Pepper
1/4 Cup Better Than Bouillon –  Vegan No Beef (made per instructions on the package – oh and if you’re buying this off Amazon please note that price is for 6 containers)

In your neglected little cast iron skillet, heat Olive Oil and Braggs at a medium heat. Once the Oil is warm, add the Portabella slices, Garlic,  Rosemary, Thyme and Pepper. Let the Mushrooms simmer a bit while you stir occasionally. Once the Mushroom is tender, add the slices of Tofuky and toss. Make sure that all the ingredients get blended and coated evenly.

Heat oven to 300 and slightly toast your bread in the oven. In a saucepan prepare your Better Than Bouillon for your Au Jus.

Once your Mushrooms and Tofurky are tender, warm and juicy, remove them from heat. Make up your sandwich and serve with the Au Jus in a ramekin on the side to dip your sandwich in.

Yeah it’s been a little like this with Dan out and about town… What can I say? Sometimes you just have to say “What the fuck.”

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