Vegan French Dip Sandwiches

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mushrooms

  Portabella, raw

  3 mushroom, whole or 252g

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  1 cup or 240g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Vinegar

  Cider

  ½ tbsp or 7g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• French rolls

  2 roll or 76g

• Horseradish Mustard

  Deli Style - IGA

  4 tsp or 20g

Directions

1. Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-low heat. Slice onion, add to pan, and toss a few times to coat with oil. Allow to cook until caramelized, about 20 minutes, flipping occasionally. Add garlic and cook about 2 minutes more. Transfer onions and garlic to a plate.
2. Coat skillet with another tablespoon of oil and raise heat to medium. Remove stems from mushrooms and cut caps into strips. Add mushroom strips to pan. Avoid overcrowding the skillet. A little overlapping is okay, but work in multiple batches if needed (I needed two), adding a bit of oil between batches if needed. Cook until lightly browned, about 5 minutes. Flip and cook 5 minutes more on opposite sides.
3. Return onions to skillet and add broth, soy sauce, vinegar, thyme, and pepper. Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
4. Spread the insides of rolls with horseradish mustard. Use a slotted spoon to remove onions and mushrooms from skillet, pressing lightly to squeeze out any excess juice. Divide onions and mushrooms into rolls. Pour cooking liquid into a small bowl and serve with sandwiches, for dipping.

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