Vegan Italian Beef Sandwich
Ingredients:
- 4 French bread rolls
- 1lb ChickBeaf
Jus:
- 3 cups Beefless Broth
- 1 tsp Worcestershire (vegan)
- 2 Tbsp mushroom seasoning
- 2 Tbsp molasses
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp red chili flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and Pepper to taste
Giardiniera:
(adapted from Brian Lagerstrom)
- 150 grams each of cauliflower, celery, green bell pepper, carrots, and serrano peppers. Use 75 grams of serrano for less spicy.
- 1 3/4 cup white vinegar
- 3/4 cup water
- 2 Tbsp salt
- 1/2 tsp dried oregano
- 1/2 tsp red chili flakes
- 2 cup soybean oil (or use olive oil)
Assembly:
- To make the Giardiniera, chop up your veggies as fine as you like them.
- Add the vinegar, water, salt, oregano and chili flakes to a saucepan and bring to a boil. Once boiling, add the veggies and then turn off the heat. Allow to come to room temperature.
- Once veggies and brine have cooled add them to a jar and refrigerate for 2 days.
- Strain the veggies and then add back to a jar and cover with the oil. Store in the fridge for another 2 days, then it'll be ready for use!
- Open the vegan beaf and warm up in pan.
- To make the Jus, simply combine all the ingredients in a bowl. Add the Jus to the pan with beaf and bring to a simmer.
- Simmer for 30 minutes or until beaf has darkened and absorbed the flavor of the Jus.
- Split your French Roll down the middle, keeping a hinge, and then pile up your vegan beef, followed by the Giardiniera and then drizzle on more Jus if you like! I had a small side of the Jus for dipping which I really liked!
- ENJOY!
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