VEGAN FRENCH DIP SANDWICHES
Every Monday and Friday – International Animal Rescue Foundation hosts a #TRYVEGAN recipe. We scan recipes from around the globe, convert them, the pubic send recipes to us to convert, or we simply publish our own recipes or that of third parties. We’ve made a small change to our hash-tag as we believe, in a way the “#GOVEGAN” tag is demanding, so we’ve changed that to #TRYVEGAN. What’s the harm in trying? Every Monday and Friday (two days a week) going completely meat, dairy and other animal products free from your normal diet.
Furthermore we’re not in the habit of publishing trash, such as plates of plain lettuce leaves, carrots, spinage or general boring recipes from which there is no goodness whatsoever, nutrients, fiber, protein, vitamins or minerals. Vegan foods must never be boring, and all you’re doing is removing the animal products and replacing that with a non-animal product. Today we’ve a small French recipe which is actually a rather tasty dish in France known as ‘dip sandwiches’. The meat of course has been removed. Try it, you’ll be amazed at just how tasty and filling this simple, easy to make dish is. I would advise to make your own French bread, alternatively, pick out some granary, gluten free French bread from your local continental farmers market.
2 tbsps olive oil (divided)
1 onions (medium, sliced into half rings)
2 garlic cloves (minced)
3 portobello caps (about 20 oz. total, cleaned and sliced into thin strips)
1 cup vegetable broth
1 tbsp soy sauce
1 tbsp vegan Worcestershire sauce
1/2 tsp dried thyme
1/4 tsp liquid smoke (optional, but highly recommended)
1/4 tsp black pepper
6 inches sandwich rolls (or baguette sections, sliced open) [Please do try French bread]
Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-low heat. Add onion 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. Coat skillet with another tablespoon of oil and raise heat to medium. Add mushroom strips. 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. Return onions to skillet and add broth, soy sauce, Worchestershire sauce, thyme, liquid smoke and pepper. Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes. Slather 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.
“IT REALLY IS THAT SIMPLE”
And if you want a sweet after, and think you’ve got what it takes to be a ‘French cook’ – which is pretty easy. Why not try French Vegan Gingerbread Toast Sticks.
ENJOY AND HAVE A NICE DAY.
Dr Jose C. Depre.