Smoky BBQ Mushroom Sloppy Joes with Cilantro Lime Slaw and Potato Wedges

These vegan smoky BBQ mushroom sloppy joes are a plant-based twist on a classic comfort food. Earthy mushrooms are cooked with caramelized onion and a tangy-sweet barbecue sauce, then piled onto crusty baguettes. A bright cilantro lime slaw adds crunch and freshness, while crispy golden potato wedges make the perfect side.

This wholesome, colorful dinner comes together quickly and is packed with flavor. Customize the heat with your favorite hot sauce and enjoy a satisfying meal that even meat-eaters will love.

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Ingredients

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into ½-inch thick wedges. Toss with 1 tablespoon olive oil, fry seasoning, salt and pepper. Spread on the baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
3. While the potatoes bake, prepare the slaw: In a bowl, combine the red cabbage and carrot mix. Squeeze the lime juice over, add a drizzle of olive oil, salt and pepper. Toss well. Chop the cilantro and stir in. Set aside.
4. Slice the mushrooms into ¼-inch thick pieces. Dice the red onion.
5. Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add the mushrooms and cook for 4-5 minutes until browned. Add the onion and cook for another 3-4 minutes until softened.
6. Stir in the smoked paprika, mushroom stock concentrate, BBQ sauce, sugar and 2 tablespoons water. Simmer for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
7. Slice the demi-baguettes in half lengthwise and toast lightly if desired.
8. To serve, spoon the mushroom BBQ mixture onto the bottom halves of the baguettes. Top with cilantro lime slaw and drizzle with hot sauce. Close with the top halves. Serve with the potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or portobello mushrooms work well in place of button mushrooms.

How do I make this gluten-free?

Use gluten-free baguettes or serve the mushroom mixture over rice or lettuce wraps.

Can I prepare the slaw ahead of time?

Yes, the slaw can be made up to a day in advance. Keep it refrigerated and add the cilantro just before serving.