Combining a Passion for Photography & creating simple, plant-based recipes

Mushroom and Onion French Dips with Vegan Red Wine Au Jus (Vegan)

Mushroom and Onion French Dips with Vegan Red Wine Au Jus (Vegan)

Growing up, classic French dips were one of my favorite dinners. I wanted to come up with a vegan version so I could still enjoy them. This easy vegan dinner recipe takes only one skillet, so clean up is a cinch! If you love sautéed mushrooms and caramelized onions like I do, you will enjoy this recipe! I’ve included a link within the recipe to check which wines are vegan friendly.

Some health benefits of the following ingredients in this recipe:

  • Mushrooms–Selenium, vitamin B2 and B3, high in iron, antioxidants, and vitamin D, improves immune function.
  • Onion– Folate, fiber, vitamin B, and antioxidant compounds.
  • Garlic– Boosts immune system, improves circulation, vitamins A, B6, C, K, phosphorous, potassium, magnesium, zinc, calcium, iron, a rare source of allicin.
  • Red wine (in moderation)–Antioxidants, boosts immune system, can increase bone density, improves cholesterol level, and supports heart health.


Mushroom and Onion French Dips with Vegan Red Wine Au Jus (Vegan)

Course Main Course
Cuisine vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 sandwiches
Calories 466 kcal


  • 1 tbls extra virgin olive oil
  • 1 small yellow onion, sliced
  • 1 cup mushroom, sliced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 cloves garlic cloves, minced
  • 1 1/2 cup vegetable broth
  • 5 tbls vegan red wine check to see which red wines are vegan friendly
  • 1 tbls soy sauce
  • 2 rolls hoaggie or french rolls
  • 2 tbls Just Mayo (or your favorite vegan mayonnaise)


  1. Heat oil in large skillet, add onion slices and cook on high for 8 minutes, stirring constantly. They should start to brown but not burn (a few may burn which is okay, but overall they should not be charred). Reduce heat to medium and cook for 8 more minutes, continuing to stir as onions brown more. 

  2. Add mushrooms, salt, pepper, Italian seasoning, garlic powder, and onion powder. Continue cooking on medium heat, stirring, for another 8 minutes. Stir in garlic for 1 minute. Add a bit of water if veggies start to stick. At this point the mushrooms should be soft and onions caramelized. 

  3. Add vegetable broth, red wine, and soy sauce. Reduce heat to low, cover and let simmer for 10 minutes. Add more salt if desired, to taste. 

  4. Slice the rolls lengthwise and apply mayonnaise to inside. Using a slotted spoon, spoon the mushrooms and onions into the rolls, and spoon the red wine liquid into a bowl for the dipping sauce. Enjoy!

    Optional: Add grated vegan cheese to sandwiches  

Recipe Notes

Not all red wines are vegan. You can check to see which red wines are vegan friendly. 

Pair this recipe with my roasted asparagus with lemon rosemary butter sauce (recipe here).

my finding vegan gallery