Vegan Smoky BBQ Mushroom Sloppy Joes

Name: Vegan Smoky BBQ Mushroom Sloppy Joes with Cilantro Lime Slaw, Potato Wedges & Hot Sauce
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 tbsp Barbecue Sauce; 1 Onion; 1 tbsp Fry Seasoning; 16 oz Potato; 8 oz Mushroom; 4 oz Carrot; 1 tsp Smoked Paprika; 1 Mushroom; 1 Lime; 2 unit Demi-Baguette; 1/4 oz Cilantro; 1 tsp Hot Sauce; 3 tsp Olive Oil, tsp; tsp Black Pepper, tsp; tsp Salt, tsp; 2 tsp Cooking Oil, tsp; 1/2 tsp Granulated Sugar, tsp

with Cilantro Lime Slaw, Potato Wedges & Hot Sauce

By Recipe0 System

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.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 tbsp Barbecue Sauce
1 Onion
1 tbsp Fry Seasoning
16 oz Potato
8 oz Mushroom
4 oz Carrot
1 tsp Smoked Paprika
1 Mushroom
1 Lime
2 unit Demi-Baguette
1/4 oz Cilantro
1 tsp Hot Sauce
3 tsp Olive Oil, tsp
tsp Black Pepper, tsp
tsp Salt, tsp
2 tsp Cooking Oil, tsp
1/2 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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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