Extreme Makeover Vegan: Französisch Dip Sandwich mit Jus und Zwiebel Spread-Ausgabe

"Oh mein G-d! Oh My G-d! OH MY G-D!!!!!" Tom repeatedly cried out last night. Ich glaube nicht, dass ich jemals einen Blick von so viel Freude zu sehen, solcher Leidenschaft, wie Hunger, solche Verzückung auf Toms Gesicht. Seine Augen waren weit mit Faszination, Mund nass mit Wunsch. "OH MY G-D!" he exclaimed.

And then he was finished. He wiped the sweat from his brow, tried to control his labored breathing and licked his lips. Tom’s eyes traveled over me with a gaze that showed both satiety and a wish to do it all over again. And while that was tempting to me as well, I didn’t think I could handle any more. Keine, not that night.

We were in the dining room and Tom and I were eating a sandwich. Not just any sandwich but a French Dip with Jus and an Onion Spread.

The idea for the sandwich came from Food Network Magazine’s April 2011 issue. They have a recipe for a French Dip Sandwich in a section called “Meat & Potatoes.” Food Network (the mother of food porn) also has a new TV show called “Fleisch & Kartoffeln” that has been getting a lot of attention – from Vegetarians and Vegans. Warum?

Not just because the last thing Food Network needed was yet another show about meat when there is not one program dedicated to Vegetarians and Vegans but because the web page for this new show states, “Rated ‘M’ for meat, vegetarians beware.” Because the infinitely annoying commercial for this new show boasts the tag line, “Vegetarians just don’t understand.”

Nun, we Vegetarians and Vegans understand plenty. We understand that innocent living beings are exploited, tortured and slaughtered just because people like how they taste. We understand that promoting these unhealthy eating habits comes at a high cost – to animals, Menschen, and to the environment. We understand that cruelty is not necessary to create delicious, mouthwatering dishes.

Photo from Food Network Humor

We also understand that we don’t have to just stand by and be insulted for choosing a cruelty-free lifestyle. There is a letter-writing campaign asking Food Network to change the tag line to their “Fleisch & Kartoffeln” show as well as to respond to our never-ending but always ignored pleas for Vegetarian- and Vegan-friendly programming. We are more than just cupcakes!!

There is strength in numbers and we are loudest when we are one united voice. Please write to Food Network and ask them to change the tag line and be more veggie-friendly. The link is http://www.foodnetwork.com/contact-us/package/index.html

So after writing my letter to Food Network, I made my own version of their French Dip Sandwich. I used a mix of Gardein Beefless Tips and fresh Portobello mushrooms. The sandwich could be made with just one or the other but the two together makes for an incredible combination that is even richer, deeper and more complex in flavor. I also made a quick version of their onion spread and my own gravy or jus for dipping.

My French Dip Sandwich with Jus and Onion Spread is faster, easier and VEGAN. Understand DASS, Food Network!!

It is indulgent, succulent and orgasmic. Nur Tom fragen 🙂

Französisch Dip Sandwiches mit Jus und Zwiebel Verbreitung

For the Onion Spread (make at least an hour or two in advance):


1 Tbs. safflower or canola oil
1 große Zwiebel, in dünne Scheiben geschnitten
Kosher Salz
4 Knoblauchzehen, Hackfleisch
3 Schalotten, fein gehackt, separate green and white parts
½ cup Vegan sour cream
½ cup Vegan mayo
1 tsp. Apfelessig
1 tsp. Vegan Worcestershire-Sauce


Erhitzen Sie das Öl in einer großen Pfanne bei mittlerer Hitze. Add the onion and salt. Cover and cook, Rühren, until onions are softened, über 6 Minuten. Add the garlic and the white parts of the scallions. Cover and cook another 5 Minuten. Add the green parts of the scallions. Vom Herd nehmen und abkühlen lassen.

In a bowl put the sour cream, mayo, Essig, and Worcestershire sauce. Chop the onion mixture and add to the bowl. Gut mischen. Cover and refrigerate for at least an hour. If you are in a rush, put the mixture in the freezer to chill faster.

For the Jus


2 Tbs. vegan buttery spread
2 Tbs. Kichererbsenmehl
2 Tassen Gemüsebrühe
1 Tbs. Vegan Worcestershire-Sauce
1 Tbs. Balsamico-Essig
Salz und Pfeffer nach Geschmack


In einem kleinen Topf, melt 2 Tbs. of vegan spread. Hinzufügen 2 Tbs. flour and whisk until the flour is incorporated. Lassen Sie die Mehlschwitze Koch für eine Minute. Add the veggie broth while whisking, making sure there are no lumps. Bring the jus to a boil while continuing to whisk. Add the Worcestershire sauce, Essig, Salz und Pfeffer. Lower the heat and let the jus thicken. When it is at the desired consistency, take it off the heat.

For the Sandwiches


1 package Gardein beefless tips, gefroren
½ – 3/4 Pfund. large Portobello mushrooms, geschnitten
2 tsp. Olivenöl
Kosher Salz
½ TL. celery salt
½ TL. Knoblauchpulver
Prise Cayennepfeffer
¼ TL. schwarzer Pfeffer
¼ Tasse Gemüsebrühe
1 loaf French bread
Olivenöl Kochspray
Knoblauchpulver (or garlic clove)

Heizen Sie den Backofen auf 350 Grad. In the same large skillet where you made the onions, heat the olive oil. Add the Portobello mushrooms and let cook until the mushrooms are soft and juicy. Add the frozen Gardein beefless tips to the skillet and let cook. When the Gardein tips soften, add the spices and mix. If the skillet seems dry, add some veggie broth. Let the mushroom-Gardein mixture cook for about 5 Minuten. Transfer mixture to a bowl.

When it cools enough to touch, slice the Gardein chunks into strips resembling the Portobello mushrooms. Add back to the skillet to keep warm. Add some of the jus to the skillet with the Gardein-mushroom mixture.

Slice a loaf of French bread in half length-wise. Spray with olive oil cooking spray and add a pinch of garlic powder (or rub with a cut clove of garlic). Put the bread on a baking sheet and cook in the oven until the bread is crispy, über 5 Minuten.

Zur Montage:

Apply the onion spread to both sides of the bread. Spoon some of the jus on top of the onion spread. Layer the Gardein-mushroom mixture onto the bottom half of the bread. Cover with the top half of the bread. Serve with a bowl of jus on the side for dipping.

Hinweis: the remaining onion spread is delicious as a dip for French fries.

Just be sure to use protection. Es ist ein wirklich chaotisch Sandwich 🙂 Genießen!

(Besucht 7,996 mal, 1 Besucher heute)

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6 Responses to Extreme Makeover Vegan: Französisch Dip Sandwich mit Jus und Zwiebel Spread-Ausgabe

  1. Trudy Januar 26, 2014 bei 5:53 pm #

    I just made this tonight for dinner. So darn delicious. I really do not think any meat eaters would notice and even if they did, I’m sure no one would be able to stop eating. Thanks for sharing such an awesome recipe.

    • Rhea Januar 27, 2014 bei 4:10 pm #

      Yay! I’m so glad you all liked it. It’s a favorite of mine. Thank you Trudy (love your name – my spokescow is named Trudy). xoxo

  2. Rhea Parsons März 28, 2012 bei 6:40 am #

    Thank you all for the kind comments.

    Carl – your comments mean so much to me! Danke!!

  3. Anonym März 27, 2012 bei 3:51 pm #

    I’m a meat eating FOODIE, so it doesn’t matter that it’s vegan, which I’ve had the pleasure of trying some of my vegan friend’s good cooking anyway, it was fascinating to read your recipe. I’ll have to share it with my friend. And I agree that Food Network needs to add some Vegetarian-Vegan shows. I believe that foodies in general would tune in whether we would try the recipes or not. Cause food is just fascinating! Then there’s people with vegetarian and vegan friends that would watch. So come on Food Network, you already got plenty of people willing to watch beyond the vegetarian-vegan population!!!


  4. Kendra Vegan-Julian Baker Februar 13, 2012 bei 3:51 pm #

    OMG Yummy Yummy yummmy sogar dachte, mein Fleisch zu essen Vater es war gut und aß jeden Bissen. Mein vegetarische Sohn sagte mir, wir das nicht essen kann Fleisch. Ich überzeugte ihn schließlich ich es gekocht und es war nicht Fleisch. Jeder aß es außer meiner Mutter jetzt ist sie so anti vegan alles, obwohl sie Bluthochdruck und hohe Cholesterinwerte haben. Ich werde weiter auf ihre Arbeit. Nochmals vielen Dank für das Rezept:)

  5. Toni Februar 9, 2012 bei 5:36 am #

    Whoa! Ich dachte, ich auf der falschen Seite und bekam einige Porno-Seite von diesem Absatz geklickt!! 😉
    Das sieht wirklich gut, Rhea! Ich würde die Zwiebel Verteilt überspringen, mich – wenn das jus ist gut, das ist wirklich alles, was Sie für ein gutes Französisch Dip brauchen! – but this DEFINITELY looks worth a try.
    And BTW, I don’t know if it was a result of your campaign (I HOPE so!!), but the “Fleisch & Kartoffeln” show seems to have (Gott sei Dank) died a slow, but complete death. As much as I hate to see anything suffer and die, if something has to, I couldn’t think of a more worthy candidate than that show. 🙂

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