Vegan Roast Beef Au Jus Sandwiches

Posted by Noelle on March 4th, 2012
Categories: Entrees, Sandwiches

The quest for a truly meaty roast "beef" sandwich without resorting to those heavily processed vegan meats is finally over! Let's be honest, all of those vegan lunch meats from the grocery store still have a weird, hmm what's the right word?...scientific taste. Don't get me wrong, they are great for convenience, but I always find myself covering them in mustard or some fancy aioli so they play more of a supporting role than the star, but this is different my friends. Cue the curtains because the roast beef in this sammy is the absolute star, juicy and meaty with a true slow cooked taste. As if that is not enough it's paired with an au jus dipping broth. *gasp*. In the essence of excess, I smother this sandwich with melt-in-your-mouth golden sauteed onions and top that with a tangy, creamy horseradish sauce. Put your stretchy pants on folks and prepare to moan in ecstasy with each mouth watering bite.


Roast Beef and Au Jus:

Creamy Horseradish Sauce (Optional):

Remaining Ingredients:


Preheat oven to 325 degrees. It is important that your tofu is thoroughly thawed out. I freeze mine right in the container for a minimum of 24 hours, then let thaw in the fridge for 2 full days, sometimes I even take it out of the fridge and let it set on the counter a few hours. Using paper towels, gently press on the tofu to squeeze the water out. Then stand your tofu on it's side lengthwise and carefully slice into 1/8"- 1/4" thick slices. They don't need to be perfect as you will be breaking it apart later on. Lay the slices on 2 large sheet pans, trying not to overlap them if possible.

In a large bowl whisk the remaining roast beef ingredients together until all of the bouillon is melted. Now you will need to pour this broth over the tofu slices, but before you start you only want to use about 1/4 of the broth mixture in each pan. You will need to reserve the rest to add to the pans later as the tofu is cooking. So pour 1/4 of the bowl in each pan. Place both pans carefully in the oven so you don't spill any broth. Bake for 30 minutes. After 30 minutes remove the pans from the oven, flip the tofu slices over and add the remaining broth to each pan. Put them back in the oven, rotating the position for more even overall baking. Bake for about 30 more minutes. You want to watch the tofu during this last baking round to make sure it does not get too dried out, you still want broth at the bottom of each pan so you can enjoy it as au jus later. Remove from oven.

While the tofu is cooking, in a small bowl carefully fold the horseradish, agave, and garlic powder into the Vegenaise. Be very gentle as you don't want the Vegenaise to loose it's creamy texture. Cover with plastic wrap and place in the fridge for the flavors to meld.

About 20 minutes before the tofu is done, heat 1 TBS olive oil in a large nonstick skillet over medium heat. Add the onions, salt, and pepper. Stir well and let saute for 8-10 minutes until the onions are golden and soft. Remove from pan and set aside in a bowl on the counter.

Once you remove the tofu from the oven, carefully pour off the remaining broth into a heat proof bowl to use as the au jus. Set au jus aside. Heat the remaining tablespoon of oil at medium heat in the large skillet you cooked the onions in. Break up the tofu into 1" pieces and add to the skillet. Cook, stirring frequently for about 8 minutes until the tofu just starts to brown. Divide roast beef between buns (this makes 6 decent sandwiches, but if you want the over-the-top experience or your sandwich buns are just ginormous make 4), top with equal amounts of onion, and a spoonful of the creamy horseradish sauce (if desired). Pour your au jus through a mesh sieve (this gets any rosemary bits out - you can skip this if you don't mind them) and into individual ramekins for dipping. Now light some candles, grab a ton of napkins, and go enjoy!