Vegan Smoky BBQ Mushroom Sloppy Joes

🥘 Ingredients

• BBQ sauce
  1/2 c
• black pepper
  1 tsp
• button mushrooms
  1 lb
• cilantro
  ½ ounce
• cooking oil
  2 tsp
• demi-baguette
  4 unit
• fry seasoning (divided)
  2 tbsp
• hot sauce
  2 tsp
• lime
  2 unit
• mushroom stock concentrate
  2 unit
• olive oil
  1 tbsp
• potatoes
  2 lb
• red cabbage and carrot mix
  8 oz
• red onion
  2 unit
• salt
  1 tsp
• smoked paprika
  2 tsp
• sugar
  1 tsp
• water
  ¼ cup

🍳 Cookware

• baking sheet
• medium bowl
• small bowl
• large pan
• medium bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and slice button mushrooms into ¼-inch-thick pieces. Halve, peel, and thinly slice red onion . Roughly chop cilantro . Zest and quarter lime .

   potatoes: 2 lb, button mushrooms: 1 lb, red onion: 2 unit, cilantro: ½ ounce, lime: 2 unit
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of cooking oil , half the fry seasoning , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes .

   cooking oil: 2 tsp, fry seasoning: 2 tbsp (divided), salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, in a medium bowl , toss mushrooms with a large drizzle of olive oil , smoked paprika , remaining fry seasoning, salt, and pepper. In a small bowl , combine BBQ sauce , mushroom stock concentrate , water (½ cup for 4 servings), and a pinch of sugar .

   olive oil: 1 tbsp, smoked paprika: 2 tsp, BBQ sauce: 1/2 c, mushroom stock concentrate: 2 unit, water: ¼ cup, sugar: 1 tsp
4. 

   4

   Heat a drizzle of oil in a large pan over medium heat. Add sliced onion and cook, stirring, until softened, ⏱️ 5 minutes . Add mushrooms; cook, stirring occasionally, until lightly browned and tender, ⏱️ 5 minutes . Reduce heat to low; stir in the BBQ sauce mixture. Cook, stirring occasionally, until the sauce thickens and the filling is coated, ⏱️ 3 minutes . Remove pan from heat.
5. 

   5

   While the filling cooks, in a medium bowl , combine red cabbage and carrot mix , cilantro, lime zest, juice from half the lime (juice from whole lime for 4 servings), a drizzle of olive oil, ½ tsp sugar (1 tsp for 4), and a pinch of salt and pepper. Slice demi-baguette lengthwise, stopping before you cut all the way through. Toast until golden brown.

   red cabbage and carrot mix: 8 oz, demi-baguette: 4 unit
6. 

   6

   Fill toasted baguettes with the BBQ mushroom mixture and hot sauce as much as you like (we highly recommend adding a bit of slaw to your sloppy joes too!). Divide sloppy joes, potato wedges, and any remaining slaw between plates. Serve with any lime wedges on the side.

   hot sauce: 2 tsp