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Vegetarian BBQ Sandwiches
zucchini and carrot slaw

Active: 40 min Total: 40 min
Our vegetarian BBQ is made with portobello mushrooms and tofu and paired with a simple, flavorful sauce to bring it all together. We doubled the recipe so you'll have leftovers for Tuesday's salad!
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Ingredients

Metric
Servings:
4
Vegetarian BBQ Sandwiches:
  • Onions - 1 , chopped
  • Garlic - 4 cloves , chopped
  • Mushrooms, portobello - 6
  • Tofu, extra-firm - 1 1/2 lbs (vacuum packed preferable)
  • Oil, cooking - 1 Tbsp
  • BBQ Sauce (store-bought or use recipe for sweet and tangy BBQ sauce below) - 1 1/2 cups
  • Hamburger buns - 4
  • Pickles (opt) - for serving
Zucchini and Carrot Slaw:
  • Zucchini - 4
  • Carrots - 3
  • Cilantro, fresh - 1/2 bunch
  • Sugar - 2 Tbsp
  • Vinegar, apple cider - 3 Tbsp
  • Oil, cooking - 2 tsp
Sweet and Tangy BBQ Sauce:
  • Ketchup - 1 cup
  • Chili powder - 2 tsp
  • Cumin - 1 tsp
  • Vinegar, apple cider - 2 Tbsp
  • Molasses - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Mustard, Dijon - 2 tsp

Nutrition Facts

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Prep

  1. Make BBQ sauce (skip this step if using store-bought sauce) - Combine ketchup, chili powder, cumin, vinegar, molasses, soy sauce and mustard. (Can be done up to 5 days ahead)
  2. Onions / Garlic - Prep as directed. (Can be done up to 5 days ahead)
  3. Portobello mushrooms - Remove stems. Roughly chop. (Can be done up to 3 days ahead)
  4. Prep slaw - Shred zucchini with a box grater or mandolin. Press between two paper towels to remove as much moisture as possible. Shred carrots. Chop cilantro. Combine zucchini, carrots, and cilantro. (Can be done up to 3 days ahead)
  5. Tofu - If tofu is packaged in water, press out liquid first. Then slice into 1/2" / 1.25 cm cubes. (Can be done up 1 day ahead)
  6. Dress slaw - Toss slaw with sugar, vinegar and cooking oil. Refrigerate until ready to serve.

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Make

  1. Heat a skillet over medium-high heat. Add cooking oil. When hot, add onions and saute until transparent ~3 minutes. Add garlic and mushrooms and saute until the mushrooms begin to soften ~5 minutes. Add tofu and BBQ sauce and stir to combine. Reduce heat to medium and simmer until sauce thickens ~10 minutes.
  2. Toss slaw and drain off any extra liquid. Season with salt and pepper.
  3. Toast hamburger buns if you like. Top each bun with vegetarian BBQ (remember to save half for Tuesday) and pickles. Enjoy with slaw on the side (or on top of your sandwiches if preferred)!

Nutrition Facts

Amount Per Serving
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