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    Ingredients

  • Tempeh Bourguignonne
  • French Baguette
  • 1/2 c olive oil
  • 1 small onion (diced)
  • 1 c veggie broth
  • 1/4 c Tamari or Shoyu
  • 1/4 c vegan worcestershire sauce
  • 1/2 tsp xanthan gum
Vegan French Dip

This french dip recipe doesn't require any cow. I personally like this recipe better than the crappy cow-based french dip sandwiches I had when I was younger anyways. I would say this sandwich is entirely it's own thing but I wanted to approximate it to something people are familiar with.

If you made the Tempeh Bourguignonne dish the day before and ate it for another meal but had some leftovers, this is the perfect use for those. This recipe is one of the richest & most sinful recipes I've created to date. Very tasty.

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  1. To make the vegan au jus sauce(lol), Heat up half of the olive oil in a sauce pan on medium-low. Throw in the diced onion and cook for about 5 minutes.

  2. Add in the worcestershire sauce, soy sauce and veggie broth, xanthan gum and cook for for another few minutes until the sauce emulsifies a bit where the oil starts to combine with the water ingredients.

  3. Slice the baguette in half and paint it with some of the olive oil. Pour any remaining olice oil into the sauce. Sprinkle a touch of salt on there to taste if you like. Put the baguette back together and turn your faucet on low. Run the length of the baguette under the faucet careful not to soak it. Put the baguette in an oven preheated to 350d F for 4-5 minutes.

  4. Pull the baguette out and open it up. Put the warm Tempeh Bourguignonne onto the bread. Cut the sandwich up into 5" lengths and serve with the sauce in soup bowls for dipping.


This recipe was last updated: 05-23-2009