Vegan Smoky BBQ Mushroom Sloppy Joes
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Vegan Smoky BBQ Mushroom Sloppy Joes

Vegan Smoky BBQ Mushroom Sloppy Joes

with Cilantro Lime Slaw, Potato Wedges & Hot Sauce

Our talented chefs work overtime to bring you the tastiest vegan recipes, and this one is a true gem. Earthy spiced mushrooms star in this plant-based spin on Sloppy Joes, with a supporting role going to caramelized onion draped in a tangy-sweet barbecue sauce. It’s all tucked together into a crusty baguette with lime-cilantro slaw for fresh, crunchy contrast (and as much hot sauce as you like). A side of crispy golden potato wedges rounds out this wholesome, colorful vegan dinner idea.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit


(Contains Soy, Wheat)

¼ ounce


4 tablespoon

BBQ Sauce

1 tablespoon

Fry Seasoning

1 teaspoon

Hot Sauce

1 unit


8 ounce

Button Mushrooms

1 unit

Red Onion

1 teaspoon

Smoked Paprika

16 ounce


4 ounce

Red Cabbage and Carrot Mix

1 unit

Mushroom Stock Concentrate

Not included in your delivery



2 teaspoon

Cooking Oil

1 tablespoon

Olive Oil

½ teaspoon



Nutrition Values

/ per serving
Calories750 kcal
Fat16 g
Saturated Fat4 g
Carbohydrate136 g
Sugar27 g
Dietary Fiber9 g
Protein14 g
Cholesterol0 mg
Sodium1190 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.


Baking Sheet
Medium Bowl
Small Bowl
Large Pan



• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. Roughly chop cilantro. Zest and quarter lime.

Roast Potatoes

• Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Toss Mushrooms & Mix Sauce

• Meanwhile, in a medium bowl, toss mushrooms with a large drizzle of olive oil, paprika, remaining Fry Seasoning, salt, and pepper. • In a small bowl, combine BBQ sauce, stock concentrate, ¼ cup water (½ cup for 4 servings), and a pinch of sugar.

Cook Filling

• Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. • Add mushrooms; cook, stirring occasionally, until lightly browned and tender, 4-5 minutes. • Reduce heat to low; stir in BBQ sauce mixture. Cook, stirring occasionally, until sauce thickens and filling is coated, 2-3 minutes more. Remove pan from heat.

Make Slaw & Toast Bread

• While filling cooks, in a second medium bowl, combine cabbage and carrot mix, cilantro, lime zest, juice from half the lime (juice from whole lime for 4 servings), a drizzle of olive oil, ½ tsp sugar (1 tsp for 4), and a pinch of salt and pepper. • Slice baguettes lengthwise, stopping before you get all the way through. Toast until golden brown.

Finish & Serve

• Fill toasted baguettes with BBQ mushroom mixture and as much hot sauce as you like (we highly recommend adding a bit of slaw to your sloppy joes too!). • Divide sloppy joes, potato wedges, and any remaining slaw between plates. Serve with remaining lime wedges on the side.

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