Plant-Based BBQ Mushroom Sandwiches
with Tangy Coleslaw & Cheesy Fry-Seasoned Potato Wedges
- Milk
- Soy
- Eggs
- Wheat
Plant-based BBQ magic! Smoky pulled mushrooms get saucy on toasted baguette with crispy cheese-crowned potato wedges and creamy coleslaw. Every bite delivers symphony of textures—pillowy bread, tender seasoned mushrooms, golden fries. This flavor rebellion proves plants party harder than expected. Pure culinary wizardry that'll make carnivores question everything!
Ingredients
1 unit
Sliced Dill Pickle
½ cup
Cheddar Cheese
(Contains: Milk)
8 tablespoon
BBQ Sauce
½ tablespoon
Fry Seasoning
12 ounce
Potatoes
1 unit
Plant-Based Pulled Mushrooms
(Contains: Soy)
2.5 teaspoon
White Wine Vinegar
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Coleslaw Mix
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Milk, Eggs)
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
- Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
- Cut potatoes into ½-inch-thick wedges. Roughly chop Plant-Based Pulled Mushrooms lengthwise.
- Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
- In a medium bowl, combine coleslaw mix, mayonnaise, half the vinegar, ½ tsp sugar, salt, and pepper (all the vinegar and 1 tsp sugar for 4 servings). Toss to combine.
- Heat a drizzle of oil in a medium pot over medium-high heat. Add Plant-Based Pulled Mushrooms and cook, stirring occasionally, until warmed through, 3-5 minutes.
- Stir in BBQ sauce and 2 TBSP water (4 TBSP water for 4 servings) until thoroughly coated.
- Once potatoes are done, sprinkle cheddar over top; return to oven until cheese melts, 1-2 minutes.
- Keep covered until ready to serve.
- Meanwhile, halve and toast baguettes.
- Fill baguettes with Plant-Based Pulled Mushrooms, coleslaw, and as much pickle as you like.
- Divide sandwiches and cheesy potato wedges between plates. Serve with ranch dressing and any remaining pickle on the side.
