Recipes · Wraps and Sandwiches

Chopped BBQ Mushroom Sandwich with Coleslaw! (Vegan)


Being vegan does not mean missing out on BBQ, believe that.

With Labor Day right around the corner everyone is pulling out their favorite BBQ dishes this weekend and so am I! Mushrooms are a great meat replacement, and even if you aren’t meatless this is still a very delicious recipe to try! My fridge is almost always stocked with mushrooms, so this is the perfect way to use them before they go bad. Note: I normally use oyster mushrooms, as they pull apart and shred really well, but any mushrooms you have will do just fine. This doesn’t have to be a vegan exclusive recipe. If you have extra mushrooms in your fridge just toss them in a pan with some BBQ sauce and you’re all set!



Prep Time: 20
Cook Time:20

BBQ sandwich
What you need:
2 packages of white mushrooms (or any), sliced
1/2 yellow or white onion, finely chopped
1/4 bell pepper, finely  chopped
1 Tbsp vegetable oil
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 clove garlic, minced
1/2 c BBQ sauce
1 Tbsp hot sauce (optional) 


1. Start by sautéing the onions and bell pepper in olive oil until they’re soft, about 4 mins.
2. Add mushrooms and cook for another 5-6 minutes or until halfway cooked through and significantly shrunken. Then add spices, cooking for another 2-3 minutes.
3. Finally add BBQ sauce and stir to coat well. This is when I add my hot sauce for just an extra kick, but thats totally up to you. Heat over medium-low heat for another 7-10 minutes or until the mushrooms are fully cooked through. The BBQ sauce should be nicely coating the mushrooms – sticking to the spoon, but not too runny.
Make sure you allow enough time for the mushrooms to cook down fully and you might need to drain out some of the liquid released from them before adding the sauce.




What you need:
1 pre-packaged bag of shredded cabbage/carrots
2/3 cup of Sir Kensington’s Fabanaise
2 Tbsp apple cider vinegar
1 Tbsp dijon
2 Tbsp granulated sugar
1 Tbsp lemon juice
1 tsp garlic powder
1 tsp salt
1 tsp pepper

1. Whisk all the ingredients together until well combined.
2. Drizzle the dressing over the slaw mixture and toss to coat well.
3. Refrigerate for 30 mins before serving.



Assemble the sandwiches on Hawaiian rolls or ciabatta buns with a hefty layer of BBQ pulled mushrooms and top with slaw!





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