Veggie burgers and veggie sandwiches at restaurants are either hits or misses. Burgers that involve black beans are usually good. The last veggie burger I had was as if they took a bag of frozen mixed veggies-the peas, corn, and cubed carrots- and squished it into a hockey puck. One time, I had a sandwich was just a portobello mushroom between warm-ish bread with a pickle.
But I have something better.
Mushroom BBQ Sandwiches. Chopped mushrooms in BBQ sauce act as the meat of the sandwich (I would its similar to a pulled pork sandwich, but I’ve never had one. It’s similar in concept though). The mushrooms are topped with a crunchy broccoli slaw, and it’s all served between a bread of your choice. I suggest a nice toasty baguette because it is superior of all breads.
The broccoli slaw is made out of the stem of the broccoli, the part that is usually left behind for the more favorable florets. The stems are shredded and mixed with carrot, and the added mayo adds an element of creaminess to the sandwich, and at the same time, the vinegar cuts through everything quite nicely.
Serve it with a side of sweet potato chips for another contrast of texture-another pop of colour to the dish.
I was trying really hard to sound like I’m on Chopped by the way. That’s why I spelled color with a u. And re-reading this, I realized that I typed crisps instead of chips. Also fun fact about me and words, I like to call chap-stick lip chap.
Mushroom BBQ Sandwich with a Broccoli Slaw
makes one hearty sandwich
- 1 cup of baby Bella mushrooms, chopped
- about 1/4 cup of bbq sauce, home made or store bought
- 2 tsp dried oregano
- 1 tsp olive oil
- 1/4 cup broccoli stalk, shredded
- 1/4 cup carrot, shredded
- 1 generous tsbp mayo or vegan mayo
- 1 tsp apple cider vinegar
- Salt and pepper to taste
- Lettuce, or anything else you would like on your sandwich
- A good bread, ciabatta roll, baguette, good old whole wheat bread, anything with carbs really
- Wash all of your vegetables! This should always be your first step (My mom would always point out that Rachel Ray on 30 minute meals would never wash her veggies).
- Chop your mushrooms in half. In a small saucepan, after the pan gets hot, add the oil and let it heat up.
- Once the oil is hot, add the mushrooms and dried oregano. Let cook for about 5 minutes, or until they have a nice color and are easily pierced with a fork. Take the pan from over the heat when done.
- Peel the carrots and the broccoli stalk. Shred each with a grater.
- In a bowl, add the shredded broccoli and carrots, mayo, vinegar, salt and pepper. Stir until well combined.
- Toast your bread of choice and then assemble the sandwich. Spread the slaw on one side of the sandwich, top it with the mushrooms, and serve it up all fancy.
My goal is to post bi-weekly! College is challenging and I want to do well, but I also want to keep this going too. Let’s see what happens.
Enjoy the sandwich on your porch on a warm sunny and slightly breezy day with a fluffy dog sitting and your feet. Ideally.
Enjoy the rest of summer!