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May 25, 2017

Sloppy Shiitakes with Tangy Rainbow Slaw

Ashley Melillo, Blissful Basil/BenBella Vegan publishing

  • Pull up your sleeves and enjoy these barbecue-flavored sandwiches! Ashley Melillo

Makes 4 to 6 sandwiches



10 ounces (280g) cremini mushrooms, stemmed and diced
8 ounces (225g) shiitake mushrooms, stemmed and thinly sliced
1 1/2 tablespoons smoked paprika
1 tablespoon coconut sugar
1 teaspoon onion powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon fine-grain sea salt or to taste
1 tablespoon cold-pressed olive oil
2 cloves garlic, minced
1/2 cup (115g) favorite barbecue sauce
1/4 cup (60ml) filtered water


2 cups (450g) shredded green or purple cabbage (or a mix of both)
1 medium carrot, peeled and cut into matchsticks
2 scallions (spring onions), trimmed and cut into matchsticks
1/4 cup (60g) shelled hemp seeds or raw cashews
1/4 cup (60ml) filtered water
1/4 cup (small bunch) loosely packed fresh cilantro (coriander), stemmed
1 tablespoon plus 1 teaspoon fresh lime juice
1 clove garlic, smashed and peeled
1 teaspoon apple cider vinegar or white wine vinegar
1/4 teaspoon sea salt or to taste


For the Sloppy Shiitakes

Add the mushrooms to a large mixing bowl. In a small mixing bowl, whisk together the smoked paprika, coconut sugar, onion powder, cumin, garlic powder, and sea salt. Sprinkle the spice mixture over the mushrooms and toss to coat. Add the olive oil and garlic to a large skillet and cook over medium-low heat for 30 seconds, or until fragrant. Add the seasoned mushrooms and cook for 5 minutes, or until the mushrooms just begin to wilt and soften, stirring occasionally. Whisk together the barbecue sauce and water; pour over the mushrooms and stir to incorporate. Cover and simmer for 15–20 minutes, or until the mushrooms are tender and the sauce is thick and bubbly, stirring occasionally. Remove from the heat and season with more sea salt, if desired.

For the Tangy Rainbow Slaw

Meanwhile, add the cabbage, carrot, and scallions to a medium nonreactive (i.e., nonmetallic) mixing bowl. In a high-speed blender, combine the hemp seeds, water, cilantro, lime juice, garlic, apple cider vinegar, and sea salt. Blend on high for 1–2 minutes, or until smooth; pour over the cabbage mixture and toss to coat.