Portobello Sandwiches with Smokin’ Chipotle BBQ Sauce
 
Prep time
Cook time
Total time
 
For a homerun picnic, pair these sandwiches with a mayo-free slaw.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 servings + 1 cup sauce
Ingredients
Smokin’ Chipotle BBQ Sauce
Portobello Sandwiches
  • 1 tablespoon olive oil
  • 24 ounces portobello mushrooms, gills removed, cut into ¼-inch slices
  • Salt, to taste
  • Black pepper, to taste
  • ¼ cup vegan mayonnaise, for serving
  • 4 burger buns (wheat or gluten-free), sliced and toasted, or lettuce wraps
Instructions
Smokin’ Chipotle BBQ Sauce
  1. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic. Cook about 5 minutes, or until the onion has softened.
  2. Add the ketchup, chipotles, chili powder, vinegar, molasses, liquid smoke, and Worcestershire sauce. Bring to a boil then immediately reduce to simmer. Simmer for 15 minutes, stirring occasionally.
  3. Taste and adjust the seasonings, if desired.
Portobello Sandwiches
  1. Heat the oil in a large skillet over medium heat. Add the mushrooms, and season with salt and pepper, to taste. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Turn the heat off and add the barbecue sauce to the mushrooms, stirring to coat.
  2. To serve, spread 1 tablespoon of the mayo on each toasted bun. Spoon the mushroom mixture evenly onto the buns and serve immediately.
Notes
Variation: Use seitan cut into ¼ to ½-inch slices in place of the mushrooms, or you can substitute shredded jackfruit.

Nutrition Facts: The nutrition information includes all of the sauce (1/4 cup per serving) but does not include the buns or lettuce wrap.

Recipe from American Vegan Kitchen by Tamasin Noyes. Reprinted with permissions from Vegan Heritage Press.
Nutrition Information
Serving size: ¼ recipe Calories: 202 Fat: 11.4g Saturated fat: 1g Carbohydrates: 23.9g Sugar: 16.7g Sodium: 661mg Fiber: 2.5g Protein: 6.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chipotle-bbq-portobello-sandwiches