Welcome to a fresh start and simpler times in the kitchen! As we step into the new year, I've decided to embrace a plant-based lifestyle. For the past seven years, I've been juggling two dinner menus daily to cater to the vegetarians and carnivores in my family. I've always been a meat lover, but the rich flavors and variety in vegetarian dishes have won me over. Now, with our girls back to college post-winter break, I've shifted to cooking one meal that suits us all. My husband, a pescatarian (though he prefers to avoid labels), has been my inspiration for this shift.
My journey into plant-based cooking led me to "Forks Over Knives Plant-Based" magazine, where I found a gem: "Hot Jackfruit Sandwiches," a delightful vegan twist on the classic roast beef with gravy sandwich. I've tweaked their recipe to match my taste, and I'm excited to share my version with you. Trust me, even the staunchest meat lovers will be pleasantly surprised by this colorful and flavorful alternative!
Vegan "Roast Beef" with Gravy Sandwich
This melt-in-your-mouth open-faced sandwich is best eaten with a fork and knife. Serves 4.
Ingredients
Sandwich
1 large sweet potato, peeled and cut into 2" pieces
1.5 cups veggie broth
2 large garlic cloves, smashed
1 15-oz can of Great Northern beans
1 tablespoon of apple cider vinegar
1-2 tsp chopped fresh thyme
1 tablespoon olive or avocado oil
1 lb of your favorite mushrooms, chopped (I used portabella & a wild blend)
2 20-oz cans of jackfruit, drained, rinshed and shredded
2 tsp montreal steak seasoning
4 slices of sourdough, cut in half & toasted
Gravy
1/2 tablespoon olive or avocado oil
1/4 cup finely chopped onion
2 cups vegetable broth
1/2 tsp poultry seasoning
1/3 cup chickpea flour
sea salt & pepper to taste
Directions
Bring sweet potatoes, broth and garlic to a boil in a medium saucepan. Reduce heat, cover and simmer for 20 minutes until the potatoes are tender. Drain, then add beans and vinegar. Mash together until you have a spreadable mixture. Add in half of the fresh thyme and salt and pepper to taste.
While the potatoes are simmering, heat olive or avocado oil to medium heat in an extra large skillet. Add mushrooms and cook until tender. Stir in shredded jackfruit and steak seasoning.
Meanwhile, make the gravy. Heat olive or avocado oil to medium heat in a large saucepan. Saute onions until golden. Add the vegetable broth and poultry seasoning. Whisk in the chickpea flour and continue stirring until the gravy is thick and bubbly. Season with salt and pepper to your liking.
Toast the sourdough bread. Spread the sweet potato mixture over the toast. Pile on the mushroom and jackfruit mixture. Pour gravy over the top and sprinkle on some fresh thyme. Enjoy!
This Vegan "Roast Beef" with Gravy Sandwich also makes for delightful lunch leftovers. I love to layer the potatoes and the rich jackfruit/mushroom mix over a bed of fresh spinach and arugula. It still gets generously topped with that delicious gravy, and I serve it alongside freshly toasted sourdough. It's a refreshing take on the original dish. Try it out and let me know what you think! Your feedback and variations are always welcome in the comments.
Happy cooking!