Sweet Soy Glazed Mushroom Sandwiches
with Quick Pickled Veggies, Roasted Potatoes & Mixed Greens Salad
Umami-rich mushrooms get the sweet soy treatment, becoming caramelized gems nestled in toasted baguette with tangy pickled veggies and crispy potato wedges. Spicy mayo meets Dijon in a creamy blend that ties it all together. This textural symphony delivers sweet, savory, and tangy notes in perfect harmony—plant-based bliss that'll make you question everything!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
5 teaspoon
Rice Wine Vinegar
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat, Sesame)
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Cooking Oil
/ per serving
Calories780 kcal
Fat23 g
Saturated Fat3.5 g
Carbohydrate116 g
Sugar35 g
Dietary Fiber7 g
Protein14 g
Cholesterol20 mg
Sodium2120 mg
Potassium1700 mg
Calcium80 mg
Iron3.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
- Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
- Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Roughly chop cilantro including tender stems.
- Slice potatoes into ½-inch wedges. Trim and slice mushrooms into ½-inch-thick pieces. TIP: Skip if your mushrooms are pre-sliced!
- Trim, peel, and grate carrot on largest holes of a box grater (2 carrots for 4 servings); place in a medium microwave-safe bowl.
- Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
- Meanwhile, in medium microwave-safe bowl with carrots, add cucumber, rice wine vinegar, ½ tsp sugar, and a pinch of salt (1 tsp sugar and a big pinch of salt for 4 servings). Microwave 30 seconds.
- Stir in cilantro. Set aside to pickle, stirring occasionally.
- Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes.
- Turn off heat; stir in sweet soy glaze until mushrooms are coated. Transfer to medium bowl.
- While mushrooms cook, halve and toast baguettes.
- Drain pickling liquid into a small bowl. Add Dijon mustard and a drizzle of oil to bowl and whisk to combine. Season with salt and pepper.
- Spread cut sides of baguettes with as much spicy mayo as you like. Fill with mushrooms and about half the pickled veggies.
- In a separate medium bowl, combine mixed greens, remaining pickled veggies, and as much salad dressing as desired; toss to combine.
- Serve sandwiches, potatoes, and salad with any remaining spicy mayo as a dipper.