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

  6 mushroom, whole or 504g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Worcestershire sauce

  1 tbsp or 17g

• 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

  Weber's

  4 tsp. or 24g

Directions

1. Heat half of the olive oil in a large skillet over medium-low heat.
2. Add sliced onion and cook until caramelized, about 20 minutes, stirring occasionally. Add minced garlic and cook for an additional 2 minutes. Transfer to a plate.
3. Add the remaining olive oil to the skillet and increase heat to medium. Add sliced mushrooms, working in batches if necessary, and cook until lightly browned on both sides, about 10 minutes total.
4. Return the onions to the skillet and add vegetable broth, soy sauce, vegan Worcestershire sauce, thyme, and pepper. Simmer until the liquid is reduced by half, about 5 minutes.
5. Spread horseradish mustard inside the rolls. Use a slotted spoon to fill the rolls with the onion and mushroom mixture, pressing lightly to remove excess liquid.
6. Serve with the cooking liquid in a small bowl for dipping.

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