Bonus Post - Vegetarian French Dip

A growing number of elite athletes are vegetarian or vegan. Finding tasty recipes takes a little work.

I was skeptical that this could perform at a level of a traditional French Dip sandwich. 

Here's the skinny:

1. Bread - that's up to you. A small sub roll, toasted, will suffice.

2. "Spread" - as a substitute for the cheese (usually provolone), we used a vegan mayo spread with garlic powder, salt, and pepper to taste

3. "Dip" - this recipe called for a mushroom liquid concentrate, one tablespoon of olive oil, 1/3 cup of water, garlic powder, salt and pepper. I'd use a bouillon cube as a substitute for the mushroom concentrate. 

4. Filler - the surprise - sautee a mixture of chopped mushrooms and sliced onions with salt and pepper about 4 minutes. Fill the toasted sub roll with the mayo spread and top with the sautee mix and washed arugula (a.k.a. lawn weeds?) which adds crunch, fiber, and flavor. Baby spinach might be  substitute for the arugula. 

Dip the assembled sandwich into your sauce and voila. The combination exceeded the sum of its parts, an A-/B+ sandwich without the calories or cost of beef.