I’ve trialed many recipes from the cookbook American Vegan Kitchen, by Tamasin Noyes – the Fettuccine Alfredo was so creamy and the Coconut ‘Bacon’ Bits were sheer genius! But the recipe that I go back to time and time again, from this nouveau bistro meets greasy spoon diner collection, is the Smokin’ BBQ Portobello Sandwiches.
I LOVE barbecue sauce, and the ability to make my own at home with such ease, is simply too wonderful.
When I first made and photographed this recipe, I didn’t have any buns, so I actually sauteed some kale, placed it on top of some leftover rice, and finished the dish with the smothered mushrooms. It was so bold, flavorful, and downright barbecue-y.
If you want to make these portobello sandwiches backyard barbecue-style, I see no reason why you couldn’t grill some whole portobellos and then slather them with the Q-sauce. Just don’t skip that barbecue sauce! Both my husband and I loved it.
Speaking of the sauce … it is SPICY! We are a bit heat timid around here. If you have sensitive taste buds, too, I recommend cutting the chipotle amount in half and reducing the chipotle chili powder to 1/2 teaspoon..
Special Diet Notes: Smokin’ Chipotle Portobello Sandwiches
by ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.
- 1 tablespoon olive oil
- ¼ cup finely minced onion
- 2 cloves garlic, minced
- ⅔ cup ketchup
- 2 tablespoons minced chipotle chiles in adobo
- ¾ teaspoon chipotle chili powder
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons blackstrap molasses
- 1 teaspoon liquid smoke
- ¾ teaspoon vegan worcestershire sauce
- 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
- 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.
- 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.
- Taste and adjust the seasonings, if desired.
- 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.
- To serve, spread 1 tablespoon of the mayo on each toasted bun. Spoon the mushroom mixture evenly onto the buns and serve immediately.
Recipe from American Vegan Kitchen by Tamasin Noyes. Reprinted with permissions from Vegan Heritage Press.