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    You are here: Home / Sandwiches / Vegan French Dip Sandwiches

    LAST UPDATED: January 30, 2022 • FIRST PUBLISHED: February 17, 2016

    Vegan French Dip Sandwiches

    Jump to Recipe Print Recipe
    Vegan French Dip Sandwich

    These vegan French dip sandwiches are made with sautéed portobellos, dressed in spicy horseradish mustard and served ready for dipping in savory vegan au jus.

    Vegan French Dip Sandwiches

    Roast beef has never been my thing. I know, you're shocked! So the idea of a French dip sandwich never appealed to me very much. In fact, I distinctly remember ordering a French dip at Denny's when I was a little kid, and thinking I'd be getting something involving French onion dip, which definitely was my thing. I was hugely disappointed when a roast beef sandwich with a cup of meat juice showed up.

    Vegan French Dip Sandwiches

    A big messy mushroom sandwich that gets dunked in mushroom juice on the other hand, is way my cup of tea.

    Vegan French Dip Sandwiches

    I'm really glad I got over that rough childhood French dip experience, and decided to give it another go, in vegan form, because this sandwich was insane! Flavorful, succulent, sloppy as heck, but so worth the slop for being as tasty as it was.

    Vegan French Dip Sandwiches

    I served my sandwiches with some horseradish mustard and nothing more. That was perfect for me, but I've seen recipes calling for spicy mustard, Dijon and mayo. Go with them all if you'd like, assuming you're prepared for a full-on slop fest. If you're into vegan cheese, feel free to top it all off with some mozzarella shreds too.

    Check out how easy these are to make!

     

    Hand Dipping Half of a Vegan French Dip Sandwich into a Bowl of Au Jus
    5 from 30 votes
    Print

    Vegan French Dip Sandwiches

    These vegan French dip sandwiches are made with sautéed portobellos, dressed in spicy horseradish mustard and served ready for dipping in savory vegan au jus.
    Course Sandwich
    Cuisine American
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 2
    Calories 379 kcal
    Author Alissa

    Ingredients

    • 2 tbsp. olive oil, divided
    • 1 medium onion sliced into half rings
    • 2 garlic cloves minced
    • 3 portobello mushroom caps, about 20 oz. total, cleaned and sliced into thin strips
    • 1 cup vegetable broth
    • 1 tbsp. soy sauce
    • 1 tbsp. vegan Worcestershire sauce
    • ½ tsp. dried thyme
    • ¼ tsp. liquid smoke, optional, but highly recommended
    • ¼ tsp. black pepper

    For Serving

    • 2-6 inch sandwich rolls or baguette sections sliced open
    • horseradish mustard

    Instructions

    1. Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-low heat. Add onion and toss a few times to coat with oil. Allow to cook until caramelized, about 20 minutes, flipping occasionally. Add garlic and cook about 2 minutes more. Transfer onions and garlic to a plate.
    2. Coat skillet with another tablespoon of oil and raise heat to medium. Add mushroom strips. Avoid overcrowding the skillet. A little overlapping is okay, but work in multiple batches if needed (I needed two), adding a bit of oil between batches if needed. Cook until lightly browned, about 5 minutes. Flip and cook 5 minutes more on opposite sides.
    3. Return onions to skillet and add broth, soy sauce, Worchestershire sauce, thyme, liquid smoke and pepper. Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
    4. Slather the insides of rolls with horseradish mustard. Use a slotted spoon to remove onions and mushrooms from skillet, pressing lightly to squeeze out any excess juice. Divide onions and mushrooms into rolls. Pour cooking liquid into a small bowl and serve with sandwiches, for dipping.
    Nutrition Facts
    Vegan French Dip Sandwiches
    Amount Per Serving
    Calories 379 Calories from Fat 147
    % Daily Value*
    Fat 16.3g25%
    Saturated Fat 2.7g14%
    Sodium 1278mg53%
    Potassium 668mg19%
    Carbohydrates 47.5g16%
    Fiber 5g20%
    Sugar 7.4g8%
    Protein 14.3g29%
    Calcium 100mg10%
    Iron 3.2mg18%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Hibachi-Style Japanese Fried Rice
    Vegan Falafel Pizza »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

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    Reader Interactions

    Comments

    1. Marcia says

      February 17, 2016 at 4:49 pm

      Oh My! I can hardly wait to make these! My husband will be so thrilled! Alissa, you are truly a genius, thank you! Keep 'em coming!

      Reply
    2. Tina LeB says

      February 18, 2016 at 10:20 am

      I have to agree that she's a genius! These mushrooms were awesome! It's the reduced broth that makes them so good - I used Edward & Sons Low Sodium Not-Chick'n bouillon cubes because I just had a large container of veg broth that was going to be used for another recipe. I like mushrooms, but I don't *love* them. These I really really loved! I reduced the liquid a little more than you did in the recipe only because I walked away while they were cooking! I just made a grilled cheese with these and it was still a little messy, but I didn't care! These might make a good onion/mushroom soup too.

      Reply
      • Alissa Saenz says

        February 19, 2016 at 3:44 pm

        Yay! I'm so happy to hear you enjoyed it! Thanks so much for popping back over to tell me. :) I totally agree that this could be transformed into a delicious soup too, and might be trying that myself in the coming weeks.

        Reply
    3. Thalia @ butter and brioche says

      February 23, 2016 at 5:11 pm

      WOW these sandwiches look great. I never have tried anything "french dip" before and definitely think I have been missing out on something seriously delicious.

      Reply
    4. Liz says

      February 28, 2016 at 9:12 pm

      I've been looking for a vegetarian French Dip recipe--- you must have been reading my mind!!! Can't wait to try this :)

      Reply
    5. Kendra says

      April 14, 2016 at 11:05 pm

      I am just starting to eat vegan; and these were amazing!! Even the rest of my family preferred the mushroom over the roast beef! Definitely a staple recipe. Thank you!

      Reply
      • Alissa Saenz says

        April 19, 2016 at 9:54 am

        Awesome! So glad to hear it! Thanks Kendra!

        Reply
    6. Kelly says

      April 16, 2016 at 7:51 am

      Oh, my gosh! I made these last night for the fiance (a carnivore) and myself, and they were COMPLETELY AMAZING! I couldn't even believe how much flavor they had, and he said it is absolutely the best meat replacement meal he has ever had -- "This could make a guy give up meat. Seriously." Thank you so much for the amazing addition to the recipe file!

      Reply
      • Alissa Saenz says

        April 19, 2016 at 9:52 am

        Yay! So glad you enjoyed them! Thanks Kelly!!

        Reply
    7. Athena Wintruba says

      April 27, 2016 at 9:34 pm

      Made these for dinner tonight. Pure heaven! Thank you so so much for sharing.

      Reply
      • Alissa Saenz says

        April 29, 2016 at 11:11 am

        Glad you think so! :) Thanks so much Athena!

        Reply
    8. Darryn Smith says

      May 02, 2016 at 11:30 pm

      Finally got around to making this, and knew I'd regret having waited so so long.

      I was right.

      Reply
      • Alissa Saenz says

        May 05, 2016 at 10:04 am

        Sounds like you enjoyed it. :) Thanks Darryn!

        Reply
    9. Alison Sabo says

      May 04, 2016 at 6:37 pm

      I made this tonight. It was awesome!

      Reply
      • Alissa Saenz says

        May 05, 2016 at 10:04 am

        Yay! So glad to hear it! Thanks Alison!!

        Reply
    10. alexa etheridge says

      May 17, 2016 at 1:39 pm

      has anyone tried doing this in a crockpot?

      Reply
      • Alissa Saenz says

        May 21, 2016 at 8:27 pm

        I haven't, but it's on my list.

        Reply
    11. Nancy says

      May 21, 2016 at 11:19 pm

      A well known NOT vegan cook posted a photo of a French Dip sandwich today and I almost died. French dips were one of my favorite sandwiches in my old life and I miss them very much. This recipe looks wonderful! It would be nice to have a recipe for gluten free bread with the texture of your sandwich rolls 8-). This may turn out to be soup or a topping for gf noodles for me.

      Reply
      • Alissa Saenz says

        May 24, 2016 at 9:45 am

        Yeah, there's a lot you could do with the mushroom filling. I hope you love it as much as I did, however you decide to try it! :)

        Reply
    12. Rachel says

      May 22, 2016 at 9:14 pm

      Holy. WOW. These were fantastic. Thank you for the great recipe, it will probably become a regular in my home :)

      Reply
      • Alissa Saenz says

        May 24, 2016 at 9:48 am

        Awesome! Thanks Rachel!

        Reply
    13. Hillary says

      June 17, 2016 at 12:13 am

      I have been finding it hard to make a vegan dinner that my whole family will enjoy. I am the vegan and my family are meat eaters. My mom loved it and so did my sister! Even my two year old nephew gnawed on a sandwich! Thank you so much for the recipe, I will be making this again! :)

      Reply
      • Alissa Saenz says

        June 19, 2016 at 7:01 pm

        So glad to hear everyone enjoyed them! Thanks so much Hillary!

        Reply
    14. Michelle says

      June 29, 2016 at 9:08 pm

      This was a fantastic recipe! My husband is a mushroom-weary vegetarian and we both LOVED this dish. The filling comfortably filled 4 - 6" rolls with a little leftover. For anyone else who is looking, I used the "Vegan Worcestershire Sauce" recipe from the Forks Over Knives page.

      Reply
      • Alissa Saenz says

        July 01, 2016 at 9:49 am

        Glad to hear you enjoyed them! And thanks for the Worchestershire sauce suggestion! I'm lucky in that my local store brand is vegan, but that's a great option for anyone who can't get their hands on some. :)

        Reply
    15. Christina Alvarez says

      July 07, 2016 at 3:34 pm

      I just made these last night for my husband who is reluctantly going vegan with me. These were AMAZING! we both loved them. I just ate them for lunch left overs and they were still just as good. I can't wait to make these for my mother.

      Reply
      • Alissa Saenz says

        July 10, 2016 at 10:44 am

        Glad to hear it! Thanks Christina - hope you mom enjoys them too!!

        Reply
    16. Salina says

      August 11, 2016 at 9:14 pm

      Absolutely delicious! Broth turns out so nice! Made it tonight and will make it in the future!

      Reply
      • Alissa Saenz says

        August 13, 2016 at 9:25 pm

        Thanks Salina! Glad you liked them!

        Reply
    17. Kelsey says

      November 07, 2016 at 9:24 pm

      I normally don't leave reviews, but honestly this was amazing!!!! My husband has been hating all my cooking since I started cooking vegan meals. Tonight when I told him what we were having he said he'd just go out and buy his own food. He stayed long enough to try this and actually liked it!!!! This is a new weekly meal for us!

      Reply
      • Alissa Saenz says

        November 11, 2016 at 9:04 am

        Yay! I'm so glad you both enjoyed it! Thanks Kelsey!

        Reply
    18. Juliet L. Hutchings says

      November 29, 2016 at 12:35 pm

      I made these for dinner last night and, thankfully, I had a portobello left over so I could make myself a sandwich today for lunch, too! This is an amazing sandwich that will be in our family for years to come. Thank you!

      Reply
      • Alissa Saenz says

        December 04, 2016 at 10:14 am

        So happy to hear that! Thanks so much Juliet!

        Reply
    19. Efthymia says

      December 24, 2016 at 2:11 pm

      Thank you so much for the wonderful recipe. Hubby and I just had it for a night before Christmas late dinner and Let's just say that the festivities were 12 hours early. It was awesome! I can't wait to try the mushrooms on some fluffy basmati rice or on a pizza! Thank you again and again and again. Happy holidays!

      Reply
      • Alissa Saenz says

        December 26, 2016 at 11:06 am

        Glad you both liked it! Thanks so much, and happy holidays to you too!!

        Reply
    20. Geanine says

      January 13, 2017 at 9:26 pm

      I made this a number of times and it is delicious. My omnivore husband even likes it.

      Reply
      • Alissa Saenz says

        January 17, 2017 at 8:40 am

        Glad to hear it! Thanks Geanine!

        Reply
    21. Dana says

      January 25, 2017 at 8:20 pm

      I just made a batch. So much flavor! Love it. Turned out perfect.

      Reply
      • Alissa Saenz says

        January 26, 2017 at 9:22 am

        Glad to hear it! Thanks Dana!

        Reply
    22. Caitlyn says

      January 29, 2017 at 6:55 pm

      This recipe is now a staple on my meal plan. I'm currently making it for the third time. I put them on Hawaiian Roll sandwiches--they are SO wonderful! Thank you!

      Reply
      • Alissa Saenz says

        January 31, 2017 at 4:05 pm

        I'm so glad to hear it! Thanks Caitlyn!

        Reply
    23. Monica says

      January 30, 2017 at 12:28 pm

      This was awesome! Definitely something I would make again. I thought the au jus was a little salty and I used no salt broth. Maybe I would cut back on the soy sauce next time. Super excited to have found this. Thank you for the recipe!

      Reply
      • Alissa Saenz says

        January 31, 2017 at 4:16 pm

        So glad you enjoyed it! You might want to try low sodium soy sauce - that way you get all the savory flavor but it's less salty. :)

        Reply
    24. Kelly says

      February 18, 2017 at 8:30 pm

      These were very delicious! Do you happen to have the breakdown of protein, calories, fat, etc for this recipe? Thanks.

      Reply
      • Alissa Saenz says

        February 19, 2017 at 8:56 pm

        I don't, but here's a link to a nutrition calculator if you'd like to give it a try: https://www.caloriecount.com/cc/recipe_analysis.php

        Reply
    25. Katie says

      February 26, 2017 at 2:08 pm

      I just made this for lunch and it is AMAZING. I used to lovvvvveee French dip sandwiches and with mushrooms it tastes even better!! Thank you!

      Reply
      • Alissa Saenz says

        February 26, 2017 at 9:17 pm

        Happy to hear it! Thanks Katie!

        Reply
    26. Chery says

      March 05, 2017 at 5:17 pm

      Will baguette work? I can't find any GF sandwich rolls in my area.

      Reply
      • Alissa Saenz says

        March 06, 2017 at 6:50 pm

        Absolutely!

        Reply
    27. Sarah D says

      March 07, 2017 at 7:47 pm

      I pinned this recipe a while ago and finally got around to making it today... how I wish I hadn't waited so long!! These were amazing. Period.

      Reply
      • Alissa Saenz says

        March 08, 2017 at 9:57 am

        Thank you so much! I'm glad you think so!

        Reply
    28. Tanya says

      March 08, 2017 at 7:31 pm

      I made this tonight, and it turned out really good. I will have to double next time so my husband has leftovers for work. This was a winner at our house.

      Reply
      • Alissa Saenz says

        March 12, 2017 at 9:42 pm

        Happy to hear you liked it! Thanks Tanya!

        Reply
    29. Tim says

      April 07, 2017 at 8:12 pm

      OMG I'm stuffed with deliciousness! Super fantastic. So cheap and easy to make. So greatful for people like you that share amazing recipes. I won't lie....I went back and licked the pan after mmmmmm good.

      Reply
      • Alissa Saenz says

        April 07, 2017 at 9:12 pm

        Glad this was a hit! Thanks Tim!

        Reply
    30. Wendi Fernandez says

      May 01, 2017 at 7:24 pm

      I make this recipe once a week, its so amazing.

      I love how simplistic it is. It provokes my nostalgia, my mother used to make this sandwich for me when I was a kid. Glad to see there is a vegan alternative which tastes amazing. I'm positive even my mother would enjoy this reinvention. I use a kale vegetable stock I make at home, which gives it an added earthier flavor and makes the au jus thicker. I also fry the onion and garlic in water instead of oil, it works well for me. I swear this is food of the gods. I want to cry each time I eat it, it's that good.

      Thank you so much for this recipe.

      Reply
      • Alissa Saenz says

        May 06, 2017 at 8:49 pm

        Thank you so much, Wendi! I'm glad you're enjoying them!

        Reply
    31. Sarah says

      May 12, 2017 at 11:46 am

      Did you use a sweet onion or a red onion?

      Reply
      • Alissa Saenz says

        May 13, 2017 at 10:52 am

        I used a yellow onion. Usually if I don't specify it's just a plain old yellow onion. :)

        Reply
    32. Boyan Minchev says

      July 07, 2017 at 10:33 am

      This vegan sandwich is amazing, thank you for this amazing recipe.

      Reply
      • Alissa Saenz says

        July 07, 2017 at 10:29 pm

        Thank you!

        Reply
    33. Amanda says

      July 17, 2017 at 9:57 pm

      I just made this recipe for my husband and I and they were AMAZING!!! I used a no salt added broth and added green peppers to the onions, other than that followed the recipe exactly! My husband said this is his new favorite meal! Thanks for the fabulous recipe 😋

      Reply
      • Alissa Saenz says

        July 21, 2017 at 2:44 pm

        Yay! I'm so glad to hear that you both enjoyed them! Thanks so much Amanda!

        Reply
    34. Linda Clegg says

      August 16, 2017 at 1:18 pm

      Thank you for this recipe, I made it tonight for myself and my husband. We love it, such delicious flavours. I will definitely be making this regularly.

      Reply
      • Alissa Saenz says

        August 16, 2017 at 6:40 pm

        I'm glad they were a hit! Thank you so much for letting me know! :)

        Reply
    35. Kristen says

      August 29, 2017 at 6:50 pm

      Absolutely delicious! Recently adopted the vegan lifestyle. Stumbled across this recipe on Pinterest. So glad I did! My husband and 12 year old daughter can't wait until we have them again. This is definitely a weekly staple. Thanks so much for the sharing this recipe!

      Reply
      • Alissa Saenz says

        September 01, 2017 at 9:18 am

        Yay! I'm so glad they were a hit!!

        Reply
    36. Will says

      September 07, 2017 at 9:56 pm

      Oh my goodness. This dish was amazing. So much better than the beef version! Thank you for the wonderful dishes you have been posting. It is my new go to for vegan meals.

      Reply
      • Alissa Saenz says

        September 10, 2017 at 5:51 pm

        So glad you enjoyed this!! Thanks Will!

        Reply
    37. Tim says

      September 16, 2017 at 6:21 pm

      I've made these - twice now! - for me and my wife and these are absolutely delicious! The liquid smoke makes all the difference...keep up the great work with these recipes. We'll be watching...:-)

      Reply
      • Alissa Saenz says

        September 17, 2017 at 3:00 pm

        Thanks so much! I'm glad you both enjoyed them!

        Reply
    38. Mary says

      September 18, 2017 at 4:24 pm

      Could you skip a step and sauté the onions first and then add the mushrooms to the same pan and then the garlic after those are cooked? Or do they need to be removed?

      Reply
      • Alissa Saenz says

        September 22, 2017 at 10:20 am

        You can, but I find the texture is much better when you cook them separately - you get some browning that you can't really get if the skillet is too crowded.

        Reply
    39. Tylyn says

      September 25, 2017 at 10:55 pm

      Made a nice version of this.. only had liquid aminos, so used that with black pepper, paprika, 1 cup water and 1 veggie boullion. Then added some Feild Roast seitan slices with some Swiss Daiya cheese. Was excellent!!! Waiting for my stomach to be less full to go for round 2!!

      Reply
      • Alissa Saenz says

        September 27, 2017 at 9:42 am

        I'm glad you enjoyed it! That sounds like a delicious version!!

        Reply
    40. Cristina says

      September 27, 2017 at 3:52 pm

      Can I use Liquid Amigos instead of soy sauce

      Reply
      • Cristina says

        September 27, 2017 at 3:53 pm

        Aminos*

        Reply
        • Alissa Saenz says

          September 27, 2017 at 5:52 pm

          Yes, you can. :)

          Reply
        • Denise Morgan says

          November 11, 2017 at 1:45 pm

          I used Aminos!!!

          Reply
        • LeAnn says

          February 02, 2018 at 4:04 pm

          5 stars
          I like Liquid Amigos better! :)

          Reply
    41. Elle says

      September 27, 2017 at 6:00 pm

      I used a little cornstarch to thicken it up and poured it over rice. Delicious! I cannot wait to make this again.

      Reply
      • Alissa Saenz says

        September 27, 2017 at 8:20 pm

        Awesome!! Glad you enjoyed it!

        Reply
    42. Craig says

      November 29, 2017 at 9:00 pm

      5 stars
      Made this tonight since my SO was making a meat dish..

      This was easy, quick and tasted delicious. Thank you very much for this recipe

      BTW I added 1 tbsp ketchup!

      Reply
      • Alissa Saenz says

        December 03, 2017 at 9:46 pm

        Yay!! I'm so glad you liked it! Thanks Craig!

        Reply
    43. Lea says

      December 06, 2017 at 4:13 pm

      I can't wait to try this!! Thank you.

      Reply
      • Alissa Saenz says

        December 06, 2017 at 8:33 pm

        Very welcome! I hope you enjoy!!

        Reply
    44. Bonny says

      January 02, 2018 at 5:47 pm

      5 stars
      Could I substitute with baby bellas?

      Reply
      • Alissa Saenz says

        January 04, 2018 at 4:59 pm

        Yup!

        Reply
    45. d-man says

      January 14, 2018 at 6:29 pm

      5 stars
      Awesome...love this...only thing i would add is...toast the bun or bread...

      Reply
      • Alissa Saenz says

        January 14, 2018 at 9:44 pm

        I'm so glad you like it!!

        Reply
    46. Samantha says

      January 16, 2018 at 7:18 pm

      5 stars
      Do you think I could double the recipe for the sauce or do you think it won't come out right? I love the sauce!

      Reply
      • Alissa Saenz says

        January 19, 2018 at 9:39 pm

        I think that would work just fine! :)

        Reply
    47. Kirsten says

      January 20, 2018 at 1:51 pm

      5 stars
      By far one of the best sandwiches I've ever had! Any non-vegan would devour this as fast as we did. This goes into one of our top picks now!

      Reply
      • Alissa Saenz says

        January 24, 2018 at 4:46 pm

        Yesss!! I'm so glad you enjoyed it!! Thanks Kirsten!

        Reply
    48. Yari Recinos says

      March 28, 2018 at 7:24 am

      5 stars
      I've made this at least three times and there are no words to describe how good this is! I use baby bellas because I like the texture better. I make sure that the onions are caramelized, spend a good 45 minutes cooking them. I also cut very thin slices of zucchini since one of my kids don't like mushrooms and keep everything separated so everyone can put in their sandwich whatever they want. My kids beg me to cook this all the time! It's soooooooo gooooood!

      Reply
      • Alissa Saenz says

        March 28, 2018 at 9:49 pm

        Awesome!! I'm so glad it's a hit! And I love the idea of subbing zucchini - sounds delicious!

        Reply
    49. Ali says

      April 04, 2018 at 5:23 pm

      5 stars
      These were absolutely amazing! Just made them last weekend and now we’re headed to the store tonight so we can make them again. Thank you for this beautiful creation!!!

      Reply
      • Alissa Saenz says

        April 04, 2018 at 9:17 pm

        I'm so glad you enjoyed them!! Thanks so much Ali!

        Reply
    50. Lou says

      June 03, 2018 at 5:47 am

      5 stars
      Genuinely the best sandwich i’ve ever had and my husband agreed. Wasn’t at all expecting it to be this amazing-worked so well. Thank you-I think anyone could be converted to vegan just over this incredible sandwich! Ps I used liquid aminos rather than Worcestershire sauce-the broth was mind blowingly good.

      Reply
      • Alissa Saenz says

        June 09, 2018 at 10:57 am

        Yay!! Glad you enjoyed it! Thanks Lou!

        Reply
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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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