This vegan sandwich has great barbecue flavor (without the meat!) thanks to earthy mushrooms that soak up the sweet and tangy barbecue sauce. Serve with coleslaw dressed with vegan mayonnaise to complete the meal.

Carolyn Casner
Source:, July 2020


Recipe Summary

50 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add mushrooms in batches, cooking and stirring until the mushrooms release their water and most of it is evaporated, about 10 minutes.

  • Meanwhile, whisk barbecue sauce, tomato paste, molasses, hot sauce, pepper and salt in a measuring cup. After the mushroom liquid has evaporated, reduce heat to medium and add the sauce. Cook, stirring, until the sauce has thickened, about 5 minutes more. Serve on buns.

Nutrition Facts

289 calories; protein 7.9g 16% DV; carbohydrates 52.1g 17% DV; exchange other carbs 3.5; dietary fiber 8g 32% DV; sugars 22.7g; fat 7.5g 12% DV; saturated fat 1g 5% DV; vitamin a iu 159.7IU 3% DV; vitamin c 3.5mg 6% DV; folate 38.7mcg 10% DV; calcium 75.3mg 8% DV; iron 2.3mg 13% DV; magnesium 84.4mg 30% DV; potassium 798mg 22% DV; sodium 738.6mg 30% DV; added sugar 13g.