Portobello Sandwiches with Smokin’ Chipotle BBQ Sauce
Prep time
Cook time
Total time
For a homerun picnic, pair these sandwiches with the Mustard Mac Slaw on p99 in American Vegan Kitchen.
Serves: 4 servings + 1 cup sauce
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
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.
Seitan Variation: Use the seitan from the Route 66 Seitan Sandwiches (page 114 in American Vegan Kitchen) in place of the mushrooms. Cut the seitan into ¼ to ½-inch slices and proceed with the recipe.

Recipe from American Vegan Kitchen by Tamasin Noyes. Reprinted with permissions from Vegan Heritage Press.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chipotle-bbq-portobello-sandwiches