Vegan Smoky BBQ Mushroom Sloppy Joes

• 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.

• 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.

• 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.

• 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.