Vegan Italian Beef Sandwich

Savor the bold, savory flavors of a Vegan Italian Beef Sandwich, a plant-based twist on the classic Chicago favorite! This hearty recipe swaps traditional beef for tender shredded jackfruit, seasoned with aromatic garlic, onions, and a rich blend of Italian herbs. Simmered in a flavorful mushroom stock and soy sauce mixture, the jackfruit absorbs all the umami goodness, delivering a perfectly juicy bite. Layered onto toasted vegan rolls with sweet roasted red peppers and a tangy punch of giardiniera, this sandwich is a texture and flavor explosion. Ready in just an hour, this satisfying vegan comfort food is perfect for weeknight dinners or casual gatherings. Discover the ultimate meatless version of an iconic sandwich today!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cans (20 oz each) Canned young jackfruit in brine
• 2 tablespoons Olive oil
• 1 medium Yellow onion, thinly sliced
• 3 cloves Garlic cloves, minced
• 1 cup Mushroom stock or vegetable broth
• 2 tablespoons Soy sauce
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Crushed red pepper flakes
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt
• 4 Vegan rolls or sub buns
• 1 cup Roasted red peppers, sliced
• 1 cup Giardiniera (Italian pickled vegetable relish)

Directions

Step 1

Drain and rinse the jackfruit. Use your hands or a knife to shred the jackfruit, discarding any seeds and tough parts of the core.

Step 2

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced onion and cook until it is soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the shredded jackfruit to the pan, stirring to coat in the oil and onions. Sauté for 5-7 minutes until it begins to brown slightly.

Step 5

In a small bowl, mix together the mushroom stock, soy sauce, and tomato paste until well combined.

Step 6

Pour the mixture over the jackfruit in the skillet. Sprinkle the oregano, basil, crushed red pepper flakes, black pepper, and salt over the top.

Step 7

Stir everything together, reduce the heat to low, and cover the pan. Let the jackfruit simmer for 30 minutes, stirring occasionally, until it absorbs the flavors and becomes tender.

Step 8

Preheat your oven to 350°F (175°C). Slice the vegan rolls, if necessary, and place them on an oven-safe tray. Toast the rolls in the oven for about 5 minutes until warm and slightly crispy.

Step 9

Assemble the sandwiches by spooning the Italian seasoned jackfruit mixture onto the bottom half of each toasted roll.

Step 10

Top each sandwich with sliced roasted red peppers and a generous serving of giardiniera.

Step 11

Close the sandwiches with the top halves of the rolls and serve immediately. Enjoy your Vegan Italian Beef Sandwich with a side salad or some baked potato wedges!

Nutrition Facts

Serving size	(2067.7g)

Amount per serving	% Daily Value*
Calories	988.0

Total Fat 45.3g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 7914.5mg	0%
Total Carbohydrate 140.5g	0%
Dietary Fiber 40.7g	0%
Total Sugars 35.4g
Protein 21.1g	0%

Vitamin D 0IU	0%
Calcium 351.6mg	0%
Iron 8.5mg	0%
Potassium 3913.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 8.0%

Carbs: 53.3%