Vegan French Dip Sandwich

• Meat

  • 1 tbsp Better than bouillon no beef

• Produce

  • 2 Bay leaf
  • 1/4 cup Onions, dry
  • 1 Parsley, fresh
  • 1/4 tsp Thyme, dried

• Baking & Spices

  • 1 tbsp All-purpose flour

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 6 French rolls or hoagie buns

• Dairy

  • 12 slices Cheese, vegan

• Liquids

  • 2 cups Water

• Other

  • 2 packages Vegan beefless tips, thawed*
  • 1 tablespoon Bragg Liquid Aminos (or soy sauce

Found on namelymarly.com

Ingredients

• 2 tablespoons olive oil, divided
• 2 packages Vegan Beefless Tips, thawed*
• 1 tablespoon Bragg Liquid Aminos (or soy sauce)
• 2 cups water
• 1 tablespoon all-purpose flour
• 1/4 cup dry minced onions
• 1 tablespoon No Beef Better than Bouillon**
• 1/4 teaspoon dried thyme
• 2 bay leaf
• 6 French rolls or hoagie buns
• 12 slices vegan cheese***
• Fresh Parsley for garnish

Directions

• Heat 1 tablespoon olive oil over medium high heat in a large nonstick skillet. Place the vegan beefless tips in the skillet and brown on all sides, a few minutes per side. In a bowl combine 1 tablespoon olive oil, Bragg, water, flour, onions, No Beef Bouillon, and dried thyme. Stir to combine. Pour this over the cooked beefless tips. Top with a bay leaves. Place the lid on the skillet and simmer for 10 - 15 minutes or so. Use a spatula to divide the beefless pieces into smaller pieces. You can do this directly in the skillet or you can transfer them to a cutting board. When ready to serve, heat your oven to 350F and line a baking pan with parchment paper. Remove the beefless tips and transfer the sauce to a bowl for dipping. Split the hoagie buns and and place the bottoms on your prepared pan. Top each bottom with vegan beef followed by 2 slices of vegan cheese. Bake at for 10 minutes, or until cheese is melted. Place tops side of bun on each sandwich. Serve with reserved au jus.