- Prep-time: / Ready In:
- Makes 8 open-face sandwiches
- Serving size: 2 open-face sandwiches
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Discover a unique and hearty sandwich experience with these vegan roast beef sandwiches! This healthier take on the classic Midwest hot roast beef sandwich with gravy features a base of whole grain toast and garlicky mashed sweet potatoes and beans. The star is the savory topping: a mix of umami-rich mushrooms and steak-seasoned jackfruit. Everything is then drenched in a delicious gravy made with chickpea flour and sautéed onions. Enjoy these nourishing jackfruit sandwiches on their own or with a small green salad.
Tips
Canned jackfruit: If you can’t find no-salt-added canned jackfruit, you can use jackfruit with added salt. Rinse and drain the jackfruit well before using. Or look for vacuum-packed, no-salt-added jackfruit.
Gluten-free version: To make this gluten-free, use gluten-free toast. Most steak seasoning and poultry seasoning are gluten-free, but be sure to check the label and opt for a gluten-free brand!
For more inspiration, check out these tasty ideas:
- Quick and Easy Jackfruit Salad Sandwiches
- “No-Tuna” Salad Sandwich
- Lentil Sloppy Joes
- Jackfruit Barbecue Sandwiches with Broccoli Slaw
By Ellen Boeke,
Ingredients
- 1 lb. sweet potatoes, peeled and cut into 2-inch pieces
- 3½ cups low-sodium vegetable broth
- 4 cloves garlic, smashed
- 1 15-oz. can no-salt-added navy beans, rinsed and drained (1½ cups)
- 1 tablespoon + 1 teaspoon apple cider vinegar
- 1 teaspoon chopped fresh thyme, plus more for garnish
- Freshly ground black pepper
- 1 lb. cremini mushrooms, sliced
- 2 14-oz. cans no-salt-added jackfruit (see tip recipe intro), rinsed, drained, and coarsely shredded
- 1½ teaspoons salt-free steak seasoning
- ¼ cup finely chopped onion
- ½ teaspoon poultry seasoning
- ⅓ cup chickpea flour (besan)
- ½ teaspoon sea salt
- 8 slices hearty whole grain bread, toasted
Instructions
- In a medium saucepan combine sweet potatoes, 1½ cups broth, and garlic. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until tender. Drain, reserving liquid. Add beans and 1 tablespoon vinegar to sweet potato mixture. Mash beans and sweet potatoes to desired texture, adding enough of the reserved cooking liquid to reach desired consistency. Stir in thyme. Season with pepper.
- Meanwhile, in an extra-large nonstick skillet cook mushrooms over medium 8 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in jackfruit and steak seasoning.
- To make Savory Gravy, in a large saucepan cook onion over medium until golden, stirring often and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining 2 cups vegetable broth and poultry seasoning. Whisk in chickpea flour. Cook and stir over medium until gravy is thickened and bubbly. Season with salt and freshly ground black pepper to taste. If you like, stir in 1 teaspoon apple cider vinegar.
- Place two pieces of toast on each serving plate. Spoon jackfruit mixture onto slices of toast. Top with sweet potato-bean mash. (Or spread mash on toast pieces and top with jackfruit mixture.) Spoon Savory Gravy over top. Garnish with additional fresh thyme and pepper.
Per serving (2 open-face sandwiches): 505 calories, 99 g carbohydrates, 21 g protein, 4 g total fat, 0 g saturated fat, 0 g cholesterol, 694 mg sodium, 25 g fiber, 13 g sugar
Note: Nutritional information is provided as an estimate only.
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