Saucy Mushroom Slaw Sandwiches | Easy Vegan Lunch Idea
- Culinary Collaborations
- Jul 2
- 3 min read
Saucy Mushroom Slaw Sandwich Recipe
An easy vegan lunch idea, these Saucy Mushroom Slaw Sandwiches layer skillet mushrooms, sweet onion, tangy pickle relish and a crisp cabbage slaw on soft sandwich buns. The mushrooms cook down into a savory, juicy filling while the slaw adds freshness and crunch, making this an easy plant-based lunch or casual dinner that feels hearty without being heavy.
Servings: 4 sandwiches Prep Time: 20 minutes Cook Time: 18 minutes
Ingredients
For the Slaw
2 cups (140 g.) shredded green cabbage
¾ cup (55 g.) shredded carrot
½ cup (35 g.) thinly sliced broccoli slaw or extra cabbage
¼ cup (10 g.) chopped fresh cilantro or parsley
2 tbsp. (30 ml.) fresh lime juice
1 tbsp. (15 ml.) apple cider vinegar
1 tbsp. (15 ml.) maple syrup
½ tsp. Dijon mustard
¼ tsp. fine sea salt
Freshly ground black pepper, to taste
For the Saucy Mushrooms
1 tbsp. (15 ml.) olive oil
1 small yellow onion, thinly sliced
1 ½ lb. (680 g.) cremini or white mushrooms, sliced
3 garlic cloves, minced
2 tbsp. (30 ml.) low-sodium tamari or soy sauce
2 tbsp. (30 ml.) tomato paste
1 tbsp. (15 ml.) maple syrup
1 tbsp. (15 ml.) apple cider vinegar
1 tsp. smoked paprika
½ tsp. ground cumin
¼ tsp. fine sea salt, plus more to taste
Freshly ground black pepper, to taste
¼ cup (60 ml.) vegetable broth, plus more as needed
For Serving
4 soft vegan sandwich buns
⅓ cup (80 g.) dill pickle relish or chopped dill pickles
Extra chopped cilantro or parsley, for topping
Directions
Make the slaw. Add the cabbage, carrot, broccoli slaw and cilantro to a medium bowl.
In a small bowl, whisk together the lime juice, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper.
Pour the dressing over the slaw and toss well. Set aside while you make the mushrooms.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened.
Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their moisture, shrink and begin to brown around the edges.
Add the garlic and cook for 1 minute, until fragrant.
Stir in the tamari, tomato paste, maple syrup, apple cider vinegar, smoked paprika, cumin, salt, pepper and vegetable broth. Cook for 3 to 5 minutes, stirring often, until the mushrooms are glossy and coated in a thick, savory sauce. Add another splash of broth if the pan gets too dry.
Taste and adjust with more salt, pepper or vinegar, if needed.
Lightly toast the buns, if desired. Spoon a generous layer of saucy mushrooms onto each bottom bun.
Add a spoonful of pickle relish over the mushrooms, then pile the slaw on top.
Finish with extra cilantro or parsley, add the top buns and serve right away.
Make It Yours
For a barbecue-style sandwich, add 1 to 2 tbsp. (15 to 30 ml.) vegan barbecue sauce to the mushrooms in the last few minutes of cooking.
For more heat, add sliced jalapeños, hot sauce or ¼ tsp. crushed red pepper to the mushroom mixture.
For a creamier slaw, replace 1 tbsp. (15 ml.) of the lime juice with 2 tbsp. (30 g.) plain unsweetened plant-based yogurt or vegan mayo.
For extra texture, use a mix of cremini, shiitake and oyster mushrooms. The different shapes help the filling look more layered and generous.
Kitchen Notes
Cook the mushrooms long enough for their moisture to evaporate before adding the sauce ingredients. This helps the filling turn glossy and concentrated instead of watery.
The slaw should be crisp and lightly dressed, not creamy or heavy. It needs enough structure to sit on top of the mushrooms without collapsing into the sandwich.
Soft vegan buns work best here because they hold the filling while keeping the sandwich casual and easy to eat. Toasting the cut sides helps prevent the bottom bun from becoming too soft.
Pairs Well With
Serve these sandwiches with roasted potato wedges, sweet potato fries, corn on the cob, a simple green salad, cucumber salad or a bowl of tomato soup.
