2 TBL Earth Balance (non-dairy butter)
1 shallot, finely chopped
1 TBL all-purpose flour
1.5 oz dry cooking sherry
1 Not-Beef bouillon cube by Edward & Sons (vegan), dissolved in 2 cups hot water
2 packages Tofurky roast beef style slices
McCormick Grill Mates Montreal Steak Seasoning (opt for Low Sodium)
4 french rolls (sub style)
In a large skillet over medium heat, melt Earth Balance, then add shallots and saute for 2 minutes. Add flour, stirring to combine, and cook for another minute. Whisk in sherry until reduced. Add in prepared not-beef broth slowly while whisking. Once boiling, reduce heat and simmer while you prepare sandwiches.
Add broth to 4 ramekins for dipping, reserving some broth in the pan to dip meat slices. Place meat slices piled loosely on a cutting board. Lightly sprinkle with seasoning. Dip each slice in pan broth and layer on rolls. Serve with the ramekin of au jus dipping sauce.
Makes 4 sandwiches
Tip: I like to set up 4 ramekins of broth first before dipping seasoned meat slices in pan broth to avoid over-salty sandwiches.
