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Vegan Croque Monsieur with Dijon Dill Aioli

Sorry I've been seriously slacking on blog postage lately. I've been so busy getting ready for a major event  that is less than 1 week out.  I also took an impromptu, week-long trip to San Francisco to see my family, which means I did much more eating than cooking. I had the privilege of trying this new restaurant in Berkeley called "Gather", and their vegan offerings blew my mind. Check it out if you ever get the chance. 

So what's been up in my life lately? Well, quite frankly, I've actually been allowing myself to be a lazy-ass for once. I know how hellish it's going to be next week, so I've used the excuse of it being my birth month to get some serious R&R. I've slept in, consumed more libations than my little body is used to, and grubbed-out on my parent's dollar while trying to suppress the Jew Guilt. It's been an awesome month so far. 

My greedy little ass also received some of the best birthday presents EVER. I typically ask for practical things, so my friends and family decided to go all-out. I received a new iPod, some kick-ass speakers and a beautiful piece of art for my living room. My mom bought me a brand new cell phone, which I would have sex with if physically possible. My sister, knowing me all too well, gave me a Whole Foods gift card. I lasted about 12 hours before I used up the whole damn thing. My Dad gave me something green, and it wasn't money ;). 

Well, I wish I had more time to ramble today. This deadline is looming closer, and I've been BFFs with procrastination this month. I promise I'll be back with a vengeance in July.

Vegan Croque Monsieur with Dijon Dill Aioli
  • 2 TBSP Vegan Butter
  • 3 TBSP All Purpose Flour
  • 2 cups Plain Plant-Based Milk, heated
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • Pinch of Freshly Grated Nutmeg
  • 12 oz Vegan Mozzarella, finely shredded (preferably Daiya)
  • 1/2 cup Dr Cow Tree Nut Cheese, any flavor, finely grated (or Vegan Parmesan)
  • 16 slices White Bread, crust removed
  • 1/4 tsp Shallot Powder*
  • 1/4 tsp Onion Powder
  • 1 batch of Dijon Dill Aioli (recipe follows)
  • 1 batch of Vegan Ham, sliced thick (recipe follows, or sub packaged Vegan Ham.)
  • 1/3-1/2 cup Finely chopped Fresh Dill, for garnish

Preheat your oven to 400 degrees F. 

In a small saucepan over low heat, melt the vegan butter. Add the flour and cook, stirring constantly, for 3ish minutes, or  until the roux starts to puff up a little bit. Slowly pour the hot vegan milk into the butter/flour mix, whisking constantly, until the sauce has thickened considerably. 

Add the salt, pepper, nutmeg, 1/2 cup of the vegan mozzarella, Dr. Cow (or Vegan Parmesan), shallot powder and onion powder. Continue whisking until the "mozzarella" has melted, then remove from heat and set aside. Place the slices of bread on 2 baking sheets. To toast, bake for 4 minutes on one side, then flip the slices over and bake an additional 3 minutes or until golden brown. 

Leave the oven on once finished toasting. Leave half (8) of the slices of bread on their baking sheet, and spread them with the Dijon Dill Aioli. Place a thick slice of "Ham" on top of the Aioli

Sprinkle half of the remaining vegan mozzarella on top of the "Ham", then place the second slice of bread atop each sandwich. Cover the tops of the sandwiches with the "cheese" sauce, then sprinkle with remaining mozzarella. Bake the sandwiches in the oven for 5 minutes, then turn the broiler to high and broil 3-5 minutes, until the "cheese" on top is brown, hot and bubbly. Serve immediately.

*If you can't find Shallot Powder, just use 1/2 tsp Onion Powder 
Dijon Dill Aioli
  • 2 cloves Garlic
  • 1/4 cup Dijon Mustard
  • 1/4 cup Vegan Mayo
  • 2 TBSP Fresh Dill
  • 1 TBSP French White Vinegar
  • 1 1/2 TBSP Olive Oil
  • Salt and Pepper, to taste
First, place the garlic in a food processor and process until finely minced. Add the dijon mustard, vegan mayo, fresh dill, French white vinegar, and a touch of salt and pepper, then turn the food processor on. 

With the machine running, slowly pour in the olive oil. Turn the machine off, scrape down the sides with a spatula, then process a bit longer until fully blended. Taste for salt and pepper.

Vegan Ham
  • 1 cup Vital Wheat Gluten
  • 1/2 tsp Better Than Bouillon's No Beef Broth Paste
  • 1 scant (just shy of) cup Water
  • 1 tsp Brown Sugar
  • 1/2 TBSP Beet Powder (optional, for color)
  • 1 TBSP Vegan Heavy Cream
  • About 10 drops Liquid Smoke
  • 6 cups prepared Better Than Bouillon's No Beef Broth
  • 1 beer-size bottle of Hard Apple Cider (or 1 cup Apple Juice)
  • 1/4 cup Bragg's Liquid Amino Acids
  • 1/2 bottle of Natural Red Food Coloring
  • 1 TBSP Brown Sugar
  • 15-20 drops of Liquid Smoke
  • 1/4 cup Mirin
  • 1 cup Vegan Heavy Cream
  • 8 crushed Whole Cloves
  • Dash of Ground Ginger
  • 4-5 Fennel Seeds
Shaggy's Kitchen Tip: When making the Vegan Ham, keep the dough all in one piece instead of slicing it into fours. Then you'll be able to cut thick "deli style" slices from the "Ham". 

Combine all of the broth ingredients in a large pot, then bring to a boil. While it's coming to a boil... 

Place the Vital Wheat Gluten in a stand mixer bowl or large bowl. In a measuring cup, dissolve the No Beef Broth Paste, the whisk in the remaining ingredients. 

Make the Seitan Dough by mixing and kneading the Vital Wheat Gluten with the liquid mix on a low speed or quickly by hand. It will be slightly more wet than most seitan doughs. Squeeze out the excess liquid, and form the mixture into a ball. 

On a hard surface, flatten the ball out, and use kitchen shears to cut four pieces. Drop the pieces into the boiling broth, then reduce heat to a simmer, cover with a lid, and cook for one hour. Stir every 10-15 minutes. 

Allow to cool, then use immediately or store in the refrigerator overnight in an air-tight container with some of the broth.


this looks amazing! I tried to make some croque monsieur once with tempah on the inside. Little did I know that putting the oven on 'Grill' and soy cheese do NOT mix! Yours looks great!
Sarah said…
That looks amazing!
CPNC said…
Congratulations on your upcoming wedding! That must be so exciting! If you can stand it, and manage to have the presence of mind in the midst of so much craziness, get someone to take pictures of the food. Your wedding can not fail to be foodtastic, and I selfishly want to ogle the cake.
why are you so amazing? I need a wife, too!! Every time I read your blog my life gets better.
Being the French girl at heart that I am, I have always wanted to try a Croque Monsieur!

So excited for your wedding!
Being the French girl at heart that I am, I have always wanted to try a Croque Monsieur!

So excited for your wedding!
That looks so awesome! YUM! And congrats on the wedding, sister! I love when two ladies are joined in matrimonial bliss. Have a fucking blast and enjoy your day, you blushing brides!

Loads of love and well wishes!
Oh yeah, btw, where are ya'll having the wedding deary?
x said…
Happy Birthday and awesome gifts! And sometimes you just gotta relax and be lazy and enjoy it!

And now I need a vegan croque monsieur, damnit!
You always make the most decadent, elegant food Jen! I love seeing your posts pop up in my Reader. What has Jen created today?!
Mihl said…
I'm glad you posted this recipe! Otherwise I would have felt the urge to kidnap you at your own wedding and and make you give me the recipe.
Eric said…
Vegan ham eh, looks great. Also never seen beet powder before.
You made it to Gather before me?! dang.
Anonymous said…
Carissa said…
Great blog! I am so happy that Jessica suggested it! That dill aioli sounds wonderful. I LOVE dill! I am following you now :) Check my blog out too when you get a chance.
dijon and hammie and vegan cheese... oh my! this recipe makes me really happy. thanks for posting it!
Betis said…
I'm from Portugal and I L-O-V-E your blog. I like your recipes.
Excelent work :)
I have a portuguese Blog and you can visit me at:

Unknown said…
So gooey and delicious looking! I have to make this sandwich
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