BBQ Mushroom Stuffed Sweet Potatoes with Coleslaw

Get ready for BBQ season with these delicious vegan BBQ Mushroom Stuffed Sweet Potatoes with Coleslaw. They’re gluten-free and so simple to make.

You guys… I finally did it! I made a vegan dinner that my hubby said was one of his favorites. Score!!! Don’t get me wrong, he likes a lot of my meals, but this one was one of his favorites so far, and for good reason. It’s the perfect Spring and Summer meal that is completely flavorful and healthy and perfect for those weeknight outdoor dinners.

I made my first ever homemade bbq sauce which turned out amazing. Normally, I would use a Whole30 Approved BBQ sauce but since my son is allergic to garlic (ugh, tough right?!), I decided to make my own and it’s hubby and kid-approved. If you wanted to short cut to this recipe, simply use any bbq sauce to your liking and opt for ones with clean ingredients.

Now, for that tasty filling… I sliced up some mushrooms and onions, sautéed them up in a skillet, and added the bbq sauce and some dried thyme. Simple, easy, and delicious. If you wanted more protein, add in a little cooked lentil or even a little cooked quinoa.

For the coleslaw, it couldn’t have been simpler. I cheated and bought a bag of coleslaw mix at Whole Foods but you can simply shred up red and green cabbage, carrots, and green onions and add them to a bowl. The slaw sauce itself is made with very few ingredients and tastes amazing. My kids ate it as a salad. You can make it in the morning, allow for the flavors to marinate, and serve it when ready.

I opted for Japanese Sweet Potatoes but russet potatoes would be another great option here. Just a little tip when roasting any whole potatoes…drizzle with some olive oils and season with salt. Make sure that skin has some flavor.

That’s it! Simple and absolutely delicious. I can’t wait to hear what you think. Be sure to let me know in the comments below.

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Related Recipes:

• Philly Cheesesteak Baked Potato
• Vegan Mushroom Lentil Dumplings
•  Gluten-Free Vegetable Lo Mein

BBQ Vegan Mushroom Stuffed Sweet Potatoes

BBQ Mushroom Stuffed Sweet Potato With Coleslaw

5 from 1 vote

The tastiest BBQ Mushroom Stuffed Sweet Potato with Coleslaw perfect for that Summer season.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Equipment

Ingredients

  

• Preheat oven to 400
• On a baking sheet lined with parchment paper pierce the sweet potatoes and add them to the baking sheet.
• Drizzle about 1 tbsp of olive oil and salt and rub it in. Bake in the oven for about 45 minutes depending on the size of your potatoes.
• For the coleslaw in a large bowl, add the mayo, apple cider vinegar, salt, and pepper and mix. Then, add in the coleslaw mix and scallions. Mix together and place it in the fridge until ready to serve.
• For the BBQ Sauce…In a medium saucepan add in all the bbq ingredients and heat on low for about 10-12 minutes. Store in an airtight container or mason jar for up to two weeks.
• In a medium skillet set to medium heat add the olive oil. Then, add in the sliced mushroom and onions and cook for about 6-7 minutes.
• Pour in the bbq sauce and cook for another 5 minutes.
• Assemble the potatoes by slicing each of them down the center add in the mushroom and onion mixture, and top with the coleslaw.
• Enjoy!

Equipment

• 9 oz button mushrooms, sliced
• 4 Japanese Sweet Potatoes
• 1/2 yellow onion, sliced
• 1 tbsp olive oil
• salt and pepper
• 1/2 cup BBQ Sauce (recipe below) or any prefered sauce of choice
• 1/3 cup cooked green lentils (optional)
• 1/2 tsp dried thyme
• BBQ Sauce
• 2 cups ketchup (I like Primal Kitchen)
• 1/2 cup molasses (Unsulfured)
• 3 tbsp maple syrup or honey
• 1/3 cup apple cider vinegar
• 3 tbsp blueberry jam
• 2 tsp mesquite liquid smoke
• dash of onion powder
• pinch of salt
• Coleslaw
• 3/4 of a bag of coleslaw mix OR shred 1/2 green cabbage, 1/2 red cabbage, 2 loose carrots and place in a bowl
• 2 scallions, thinly sliced
• 1/3 cup vegan mayo
• 3 tbsp apple cider vinegar
• salt and pepper to taste

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