Meaty, tender vegan french dip sandwiches made with seitan and dripping with a delicious au jus!
The Superbowl is coming up, and – to me – that means one thing…I’m going to eat a lot of good food and fall asleep early!
Yea, football isn’t really my thing. It totally makes me sleepy. I’m much more of a baseball / hockey kinda girl, but that’s besides the point. The point is that I while football may not be my thing, football food is very much my thing. Very much indeed.
EDIT: Subsequent to the writing of this post, the Philadelphia Eagles have earned their spot in the Super Bowl this year!! So, that’s definitely something I can get excited about! It’s kinda hard to live in Philly and NOT get pumped up about a Philly team in a championship game. 😉
Whether you’re like me or not, I’m sure we can agree on one thing: A big part of the excitement of the Superbowl is in the food. And for me, that food always includes these tender, flavor-filled Vegan French Dip Sandwiches.
My dad always made the best French dip sandwiches during football games, and this recipe is based on my memories of them! I’m happy to say it does not disappoint.
For the meat, we use a beef-flavored seitan that’s steamed, thinly sliced, and simmered in a killer au jus to tender-ific perfection. From there, you just add a few slices to a fresh, fluffy roll and you’re in business!
I love these sandwiches dipped straight into more au jus as they’re traditionally eaten, but feel free to add some dairy-free cheese slices if you’d like! If you do, I highly suggest the Follow Your Heart provolone slices. Or, you can add a cheese sauce for more of a Philly cheesesteak vibe…or maybe that’s another recipe altogether. Yaaaassss.
I’m really proud of how these vegan French dip sandwiches turned out; they’re already a favorite among our friends. That was very apparent when we brought a double batch to a friend’s recent birthday party and went home with zero leftovers. That’s always a good feeling, and a good sign! I can’t wait to have my dad give them a go to see what he thinks of the veganization. Wish me luck! 🙂
This recipe is meant to serve a lot of people. I’d say it’s at least 10 sandwiches worth of seitan. If you’re not going to need that much, feel free to slice the loaf in half and freeze one for a later date. I always find it helpful to have some seitan on hand in the freezer.
So, if you really wanna wow a crowd next weekend, give this vegan French dip recipe a go!
Tag us in your rockin’ photos on Instagram (we’re @theplantpowercouple, with the ‘the’) or Facebook (just Plant Power Couple there). Happy eating, Plant Power People!
Brittany Roche
Yield: 10 sandwiches worth of seitan
15 minPrep Time:
55 minCook Time:
1 hr, 10 Total Time:
Save Recipe5 based on 2 review(s)
Ingredients
- 3 cups vital wheat gluten
- 2 Tbsp chickpea flour
- 1/4 cup nutritional yeast
- 1 Tbsp ground cumin
- 1.5 cups cold water
- 1/2 cup soy sauce
- 1 Tbsp ketchup
- 1 Tbsp olive oil
- 2 large cloves garlic
- 1 tsp rice wine vinegar
- 2 cups water
- 2 Tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- pinch of black pepper (or two)
- vegan sliced provolone (Daiya and Follow Your Heart both make these.) or cheese sauce (optional)
- small rolls
Instructions
- First, get your steaming mechanism ready.
- Add all the seitan ingredients - excluding the gluten, chickpea flour, and nutritional yeast - to a blender and blend until smooth.
- In a large bowl, whisk together your gluten, chickpea flour, and nutritional yeast. Make a well in the center of your mixture and pour in your wet ingredients.
- Mix with a large wooden spoon until it forms a ball. If it doesn't come together easily, you may want to add a bit more gluten - 1 Tbsp at a time. Then, get your hands in there and knead for 2-3 minutes. Form it into a loaf and wrap in tin foil.
- Steam the seitan for 45 minutes.
- Allow your seitan to cool as much possible. Then, slice thinly and simmer in au jus for 5-10 minutes before serving on a fresh roll with or without a slice of vegan cheese. Enjoy!
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