Crockpot Mushroom French Dip Sandwiches — Vegan!
Happy #worldveganday2019 all you veggie-curious folk! To celebrate, I’m making the coziest sandwich in all the land, vegan Crockpot Mushroom French Dip Sandwiches. This recipe is ridiculously easy to make because you’re crockpot is doing the heavy lifting of developin’ all those flavors. Grill up your bread in a little vegan butter, top with the delicious mushroomy mix and vegan cheese, then dunk in au jus and you have the very definition of cripsy-gone-soggy (CGS) comfort food.
Makes: 4 sandwiches
Prep time: 10 minutes
Cook time: 1-9 hours (depends on your crockpot time)
Ingredients
4 tbsp vegan butter
1 lbs cremini mushrooms, washed & sliced
1 yellow onion, thinly sliced
2 cloves garlic, minced
2 cups vegetable broth
¼ tsp paprika
¼ tsp coriander
Salt & pepper
4 french rolls, baguettes or ciabatta rolls (you just need something sturdy), sliced in half
4-8 slices of vegan provolone or swiss cheese
Instructions
Melt 2 tbsp of butter in a skillet over medium-high heat. Add the mushrooms and cook undisturbed for 3-5 on each side to get a nice golden brown. Avoid overcrowding the pan by cooking in batches if you have to. Transfer to crockpot when done.
In the same pan you cooked the mushrooms in, add 2 more tbsp of butter and sauté the onions over medium low heat until soft and translucent. Add the garlic and cook for a couple minutes more. Transfer the onions and garlic to the crockpot.
Deglaze the pan by adding some of the vegetable broth, scraping up the brown bits from the bottom. Carefully pour the broth into the crockpot. Add the remaining vegetable broth plus ¼ tsp of paprika and ¼ tsp of coriander. Set the crockpot to high for 1-3 hours or low for 6-9.
To serve, slice the rolls in half and butter each side. Grill over medium heat until golden brown.
Using a slotted spoon, remove the mushrooms and onions to a separate bowl. The reserved broth is your au jus (aka the magic).
Arrange the bottom of the sandwich rolls on a sheet pan. Spoon the mushroom and onions on top of each roll. Top with slices of provolone and put in the over to broil on high until the cheese melts. Watch carefully to not burn. Once the cheese is melty, remove from the oven and put sandwich tops on. Slice in half or diagonals. Dip in au jus with reckless abandon. Bon appetit!
