sandwiches Archives - Forks Over Knives

Maple Mustard Lentils, Sweet Potatoes, and Herbs

Gena Hamshaw, RD — Tue, 08 Apr 2025 17:55:02 +0000

If you enjoy sweet and savory seasoning combinations as much as I do, you’ll love the spicy-tangy and sweet-salty mix of maple syrup and Dijon mustard. In this recipe, they’re turned into a creamy dressing with the addition of tahini and savory tamari (or liquid aminos). Together, these flavors are bold enough to stand up to the earthiness of the lentils and sweet potatoes, making a hearty topping for open-faced, whole-grain toasts. The green component in this recipe is chopped fresh herbs—chives and parsley—plus some baby arugula. They give a welcome sense of freshness and offer specks of color.

Adapted and reprinted with permission from A Grain, A Green, a Bean, copyright ©️2025 by Gena Hamshaw, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photo by Ashley McLaughlin.

Yield: Makes 4 servings

Time: 50 minutes

1 cup dried green lentils, picked over (200 g)
2 sweet potatoes, peeled and cut into ½-inch /1.3cm cubes (about 1 pound / 455 g)
1 large or 2 small shallots, trimmed and minced
¼ cup snipped fresh chives (10 g)
2 tablespoons chopped fresh parsley
¼ cup tahini (60 g)
2 tablespoons Dijon mustard, or more as needed
2½ tablespoons reduced-sodium tamari sauce or liquid coconut aminos, or more as needed
2½ tablespoons apple cider vinegar, or more as needed
1 tablespoon pure maple syrup
2 tablespoons water
8 slices whole-grain bread
Roughly chopped baby arugula or additional chopped parsley, for serving (optional)

Instructions

Bring a medium pot of water to a boil over medium-high heat and add the lentils. Boil the lentils for 15 to 25 minutes, until tender but retaining their shape and some firmness. Drain the lentils through a fine-mesh strainer. Using tea towels or paper towels, press the lentils gently through the strainer to help remove all excess moisture. Set the lentils aside.
Fill the same pot with a few inches of water and fit it with a steamer attachment. Bring the water to a simmer over medium-low heat. Add the sweet potatoes and steam for 10 minutes, until tender.
Place the sweet potatoes, lentils, shallots, chives, and parsley in a large mixing bowl.
In a small bowl or liquid measuring cup, whisk together the tahini, mustard, liquid aminos, vinegar, maple syrup, and water. Pour this dressing over the lentil and sweet potato mixture. Mix well, then adjust the mustard, liquid aminos, and vinegar to taste.
Toast the bread, if desired. Divide the lentils and sweet potatoes among the toasts—2 slices per serving—and top the slices with a bit of the arugula or additional parsley (if using). The lentil and sweet potato mixture will keep in an airtight container in the fridge for up to 4 days.

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Vegan Roast Beef Sandwiches with Savory Gravy

Ellen Boeke — Mon, 17 Mar 2025 17:47:47 +0000

Discover a unique and hearty sandwich experience with these vegan roast beef sandwiches! This healthier take on the classic Midwest hot roast beef sandwich with gravy features a base of whole grain toast and garlicky mashed sweet potatoes and beans. The star is the savory topping: a mix of umami-rich mushrooms and steak-seasoned jackfruit. Everything is then drenched in a delicious gravy made with chickpea flour and sautéed onions. Enjoy these nourishing jackfruit sandwiches on their own or with a small green salad.

Tips

Canned jackfruit: If you can’t find no-salt-added canned jackfruit, you can use jackfruit with added salt. Rinse and drain the jackfruit well before using. Or look for vacuum-packed, no-salt-added jackfruit.

Gluten-free version: To make this gluten-free, use gluten-free toast. Most steak seasoning and poultry seasoning are gluten-free, but be sure to check the label and opt for a gluten-free brand!

For more inspiration, check out these tasty ideas:

Yield: Makes 8 open-face sandwiches

Time: 35 minutes

1 lb. sweet potatoes, peeled and cut into 2-inch pieces
3½ cups low-sodium vegetable broth
4 cloves garlic, smashed
1 15-oz. can no-salt-added navy beans, rinsed and drained (1½ cups)
1 tablespoon + 1 teaspoon apple cider vinegar
1 teaspoon chopped fresh thyme, plus more for garnish
Freshly ground black pepper
1 lb. cremini mushrooms, sliced
2 14-oz. cans no-salt-added jackfruit (see tip recipe intro), rinsed, drained, and coarsely shredded
1½ teaspoons salt-free steak seasoning
¼ cup finely chopped onion
½ teaspoon poultry seasoning
⅓ cup chickpea flour (besan)
½ teaspoon sea salt
8 slices hearty whole grain bread, toasted

Instructions

In a medium saucepan combine sweet potatoes, 1½ cups broth, and garlic. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until tender. Drain, reserving liquid. Add beans and 1 tablespoon vinegar to sweet potato mixture. Mash beans and sweet potatoes to desired texture, adding enough of the reserved cooking liquid to reach desired consistency. Stir in thyme. Season with pepper.
Meanwhile, in an extra-large nonstick skillet cook mushrooms over medium 8 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in jackfruit and steak seasoning.
To make Savory Gravy, in a large saucepan cook onion over medium until golden, stirring often and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining 2 cups vegetable broth and poultry seasoning. Whisk in chickpea flour. Cook and stir over medium until gravy is thickened and bubbly. Season with salt and freshly ground black pepper to taste. If you like, stir in 1 teaspoon apple cider vinegar.
Place two pieces of toast on each serving plate. Spoon jackfruit mixture onto slices of toast. Top with sweet potato-bean mash. (Or spread mash on toast pieces and top with jackfruit mixture.) Spoon Savory Gravy over top. Garnish with additional fresh thyme and pepper.

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Vegan Gyros with Zucchini and Tzatziki Sauce

Ellen Boeke — Mon, 24 Feb 2025 18:11:15 +0000

These vegan gyros offer an über-fresh take on the popular Greek sandwich and make a seriously satisfying lunch or dinner. You can grill zucchini slices on an outdoor grill or in a grill pan or roast them in the oven. To assemble, smear whole grain pita bread with oil-free hummus, then top with zucchini, romaine lettuce, cucumber, and tomato, plus butter beans for extra staying power. Don’t forget the tzatziki sauce, made with silken tofu and dried dill weed; its herbaceous flavor gets into every nook and cranny, making these a home run!

For more inspiration, check out these tasty ideas:

Yield: Makes 4 gyros

Time: 45 minutes

½ cup drained firm lite silken tofu (4 oz.)
1 to 2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 clove garlic, minced
½ teaspoon dried dill weed
Sea salt, to taste
Freshly ground black pepper, to taste
3 medium zucchini (8 to 10 oz. each), trimmed and cut lengthwise into 1/4-inch slices
1 tablespoon salt-free Greek seasoning
1 15-oz. can no-salt-added butter beans, rinsed and drained (1½ cups)
2 mini cucumbers, very thinly bias-sliced or peeled lengthwise into ribbons
¼ cup thinly sliced red onion
3 tablespoons red wine vinegar
4 6-inch whole wheat pita bread rounds, warmed
1 cup Homemade Hummus or purchased oil-free hummus
1 cup shredded romaine lettuce
2 roma tomatoes, cut into wedges
Sriracha sauce (optional)
2 tablespoons toasted pine nuts

Instructions

To make Tzatziki Sauce, in a food processor, combine tofu, lemon juice, and mustard; process until smooth. Transfer to a serving bowl. Stir in garlic and dill. Season with salt and black pepper to taste.
Lightly brush zucchini slices with water and sprinkle with Greek seasoning. Grill, covered, over medium 6 to 8 minutes or until lightly charred and tender, turning once. (Or roast seasoned zucchini slices on a parchment-lined baking sheet in a 400°F oven 15 to 20 minutes or until tender and golden.)
Meanwhile, in a medium bowl toss together butter beans, cucumbers, onion, and vinegar.
Top pita rounds with hummus, zucchini, lettuce, tomatoes, and butter bean mixture. Top with Tzatziki Sauce and sriracha sauce (if using). Sprinkle with pine nuts.

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Avocado and Cherry Tomato Jam Panini

Ellen Boeke — Thu, 13 Feb 2025 18:55:06 +0000

A sweet and tangy cherry tomato jam adds dynamite flavor to this simple panini, pairing beautifully with tender slices of steamed sweet potato, creamy avocado, and crisp, sweet onion. Tomato jam is an American invention, first recorded in the 1940s, known for its balance of acidity, sweetness, and mild spice. This hunger-busting warm sandwich is perfect for special occasions or when you have a bounty of cherry tomatoes to hand. You’ll make more cherry tomato jam than you need. It’ll keep for up to two weeks stored in an airtight container in the fridge and is delicious spread on toast, crackers, or other sandwiches.

Tips

How to cook in a skillet: If you don’t have a panini press, weigh the sandwiches down by placing a large skillet on top of them; add a few unopened cans of food to the top skillet. (If you use a heavy cast-iron skillet, you won’t need to add the cans for weight.) Cook over medium-high 2 minutes; turn sandwiches over. Replace skillet and cans; cook 2 minutes more or until sandwiches are golden and heated through.

Gluten-free version: To make this gluten-free, use whole grain, gluten-free bread.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 sandwiches

Time: 1 hour 60 minutes

2 lb. cherry tomatoes, such as Flavor Bombs, halved
3 tablespoons packed pure cane brown sugar
2 tablespoons apple cider vinegar
2 cloves garlic, minced
2 teaspoons crushed dried Aleppo or Calabrian chiles
1 teaspoon smoked paprika
½ teaspoon sea salt
1 12-oz. sweet potato, peeled and thinly sliced
8 slices whole grain Italian or multigrain bread
4 thin slices sweet onion
1 medium avocado, peeled and cut into 12 slices

Instructions

For tomato jam, in a medium heavy saucepan combine the first seven ingredients (through salt). Bring to boiling, stirring until sugar is dissolved and crushing tomatoes slightly with a wooden spoon; reduce heat. Simmer, uncovered, 90 minutes or until thickened to the consistency of jam, stirring occasionally. Let cool.
Place sweet potato slices in a steamer basket set in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 4 to 6 minutes or until tender.
Spread 2 tablespoons tomato jam on each bread slice. Top half of the slices with sweet potato, onion, and avocado slices. Add the remaining bread slices, jam side down.
Heat a panini maker to medium-high. Add sandwiches, in batches if needed; cook 3 to 4 minutes or until toasted and heated through. Serve immediately. Store leftover jam in a jar or airtight container in the refrigerator up to 2 weeks.

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Vegan Niçoise Salad Sandwich (Pan Bagnat)

Ellen Boeke — Thu, 06 Feb 2025 20:33:04 +0000

This hearty niçoise salad sandwich is a classic in Nice, France, and is the perfect hunger-buster to get you through the afternoon. This vegan twist skips the tuna and uses artichoke hearts and chickpeas instead, with niçoise olives, capers, and red wine vinegar adding vibrant flavor. To assemble, scoop out some of the inside of a chewy baguette, then layer in tender potatoes, haricots verts (young green beans), niçoise salad mix, and tomato and onion. A little tarragon or fresh basil to garnish finishes it off perfectly! Cook in a panini press or on the stovetop for a warm, French-style sandwich worth talking about.

Tips

Gluten-free version: To make this gluten-free, serve on gluten-free bread. If using tamari, use a gluten-free brand.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 sandwiches

Time: 35 minutes

6 oz. fingerling potatoes, halved lengthwise
4 oz. haricots verts (thin young green beans), trimmed, or thin asparagus spears
3 tablespoons red wine vinegar
3 tablespoons chopped pitted Niçoise olives
1 tablespoon coconut aminos or reduced-sodium tamari
1 tablespoon capers, drained
2 cloves garlic, minced
¼ teaspoon freshly ground black pepper
1 15-oz. can no-salt-added chickpeas, drained (not rinsed) and lightly mashed
½ of a 12-oz. package frozen artichoke hearts, thawed and coarsely chopped
2 8-oz. demi loaves whole wheat baguette-style French bread
4 thin slices red onion
1 roma tomato, thinly sliced
2 tablespoons fresh tarragon or ¼ cup fresh basil leaves

Instructions

Place potatoes in a steamer basket set in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until tender. Add haricots verts; steam 3 minutes more.
In a large bowl whisk together the next six ingredients (through pepper). Add chickpeas and artichoke hearts; toss to combine.
Cut demi loaves in half lengthwise. Scoop out some of the interior of the loaves to create open pockets. Arrange potatoes and haricots verts in bottom of baguettes. Spread chickpea mixture over top. Top with onion, tomato, and tarragon. Add top of baguette, pressing gently. Cut sandwiches in half.
Heat a panini maker to medium-high. Add sandwiches, in batches if needed; cook 3 to 4 minutes or until sandwiches are toasted and heated through. Serve immediately.

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Vegan Italian Grinder Sandwich

Ellen Boeke — Fri, 20 Dec 2024 19:27:03 +0000

This heart-healthy vegan twist on a classic East Coast delicacy features ground Italian “sausage” made from mushrooms, chickpeas, and walnuts. Instead of cheese, our version is topped with a cheesy cashew-based sauce. Serve these saucy subs warm on whole grain hot dog buns with finely chopped red onion and pickled pepperoncini peppers for extra flavor. If you can’t do nuts, skip the cheese sauce and use this vegan queso.

Tips

Gluten-free version: To make this gluten-free, use miso paste and pepperoncini peppers that are certified gluten-free. You’ll also need to use gluten-free whole-grain hot dog buns or another gluten-free bread option.

Cashews: Soak cashews in enough very hot water to cover for 15 minutes. Drain and rinse.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 sandwiches

Time: 30 minutes

2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups total)
¼ cup soaked raw cashews (see tip, recipe intro)
3 tablespoons nutritional yeast
1½ teaspoons white miso paste
1 tablespoon + 1½ teaspoons balsamic vinegar
2½ teaspoon dried Italian seasoning
¼ teaspoon sea salt, plus more to taste
Freshly ground black pepper, to taste
8 oz. fresh cremini mushrooms, sliced
⅓ cup chopped toasted walnuts
1 8-oz. can no-salt-added tomato sauce
1 teaspoon fennel seeds
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon crushed red pepper
4 to 6 whole grain hot dog buns, such as Ezekiel brand
½ cup finely chopped red or yellow onion

Instructions

To make cheese sauce: In a blender combine ½ cup of chickpeas, the cashews, nutritional yeast, miso paste, 1½ teaspoons of the balsamic vinegar, ½ teaspoon of the Italian seasoning, and ½ cup water. Cover and blend until smooth. Season to taste with sea salt and freshly ground black pepper.
In an extra-large skillet cook mushrooms over medium-high 6 to 8 minutes or until browned and liquid has evaporated, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
In a food processor combine cooked mushrooms, the remaining 2½ cups of chickpeas, and the walnuts. Pulse until chopped.
Place chickpea mixture in the skillet. Add the remaining 1 tablespoon balsamic vinegar, 2 teaspoons dried Italian seasoning, and ¼ teaspoon of salt along with the next five ingredients (through crushed red pepper); stir well to combine. Cook over medium until heated through, adding up to ¼ cup water if needed to reach desired consistency.
Preheat broiler. Open buns and arrange, cut sides up, on a baking sheet. Broil 4 inches from heat 2 to 4 minutes or until toasted. Fill buns with mushroom mixture. Top with onion and pepperoncini peppers. Drizzle with cheese sauce.

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Mushroom Cheesesteak Sandwiches

Nancy Macklin, RDN and RDN — Wed, 28 Aug 2024 17:06:37 +0000

Inspired by Philadelphia’s most famous exports, these homemade vegan cheesesteak sandwiches are seriously crave-worthy and come together in just 30 minutes. The meaty texture and umami-rich flavor of portobello mushrooms pair well with caramelized cooked onions, bell peppers, and crispy whole grain French bread. You’ll want to bookmark this “cheese” sauce; while it tastes rich, it’s made with chickpeas and doesn’t have a lick of cholesterol in it. Turmeric provides the yellow hue, and nutritional yeast, mustard powder, and onion powder do a remarkable job of mimicking the flavor of cheese. To round these scrumptious sammies out into a full meal, add a garden salad.

Tips

Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you’ll add approximately 30 calories, 3 g total fat, and 1 g saturated fat per serving.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 sandwiches

Time: 30 minutes

1 tablespoon extra-virgin olive oil (optional, learn more)
8 oz. fresh portobello mushrooms, sliced
1 medium onion, sliced
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
½ teaspoon chopped fresh thyme
½ teaspoon smoked paprika
2 to 4 tablespoons low-sodium vegetable broth
1 cup canned no-salt-added chickpeas, undrained
⅓ cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon dry mustard
½ teaspoon onion powder
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
½ to ¾ cup unsweetened, unflavored plant-based milk
1 12-oz. loaf whole wheat French bread, sliced horizontally and toasted

Instructions

For oil-free: In an extra-large skillet, combine the mushrooms, onion, bell peppers, thyme, and paprika; cook over medium 5 to 8 minutes or until tender, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. (If using oil: In an extra-large skillet heat oil, then add the mushrooms, onion, bell peppers, thyme, and paprika. Cook over medium 5 to 8 minutes or until tender, stirring occasionally. If needed, add broth, 1 to 2 tablespoons at a time, to prevent sticking.)
Meanwhile, for “cheese” sauce, in a food processor combine the next seven ingredients (through cayenne pepper). Process until smooth, gradually adding ½ cup of the plant milk. Pour into a small saucepan and cook over medium 5 minutes or until hot and slightly thickened, adding enough of the remaining plant milk to reach desired consistency.
Spoon mushroom mixture over French bread and drizzle with “cheese” sauce.

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“No-Tuna” Salad Sandwich

Dana Shultz — Tue, 11 Apr 2023 18:24:09 +0000

In this vegan version of a tuna salad sandwich, the savory chickpea filling gets extra tang from pickles, red onion, and capers. Mayonnaise is replaced by a creamy mixture of tahini and Dijon mustard to deliver crave-worthy flavor while diced celery and pickles give it a tasty crunch. Serve between two slices of your favorite whole wheat bread for a simple yet satisfying meal. The mixture will keep well covered in the refrigerator for 4-5 days, which makes it great for quick, weekday lunches!

From Minimalist Baker’s Everyday Cooking

For more vegan casserole recipes, check out these tasty ideas:

Yield: Makes 4 sandwiches

Time: 10 minutes

Ingredients

For the salad:

1 (15-ounce) can chickpeas, rinsed and drained (1½ cups)
3 tablespoons tahini
1 teaspoon Dijon or spicy brown mustard
1 tablespoon maple syrup or agave nectar
¼ cup diced red onion
¼ cup diced celery
¼ cup diced pickle
1 teaspoon capers, drained and loosely chopped
Healthy pinch each sea salt and black pepper
1 tablespoon roasted unsalted sunflower seeds (optional)

For Serving:

8 slices whole-wheat bread
Dijon or spicy brown mustard
Romaine lettuce
Tomato, sliced
Red onion, sliced

Instructions

Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

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Pesto and Veggie Panini

Nancy Macklin, RDN — Fri, 02 Sep 2022 17:30:59 +0000

Crispy bread, creamy pesto, and loads of warm, savory veggies—are you drooling yet? These superb sandwiches are the answer to all your mealtime woes. Yellow squash and spinach are sautéd with tangy red onions and sun-dried tomatoes to create the perfect plant-based panini filling. Make sure to whip up an extra large batch of the homemade white bean pesto (which gets a cheesy boost from nutritional yeast) so you can use leftovers as a pizza sauce or a dip for raw veggies. Press it all between two slices of whole wheat bread, and you have an excellent meal on your hands. Take it up a notch by adding a cup of tomato soup on the side!

Tip: If you don’t have a panini press, toast the sandwiches in a nonstick skillet over medium-high heat, turning once. Press sandwiches with a heavy skillet while they cook.

For more awesome vegan sandwich recipes, check out these tasty ideas:

“No-Tuna” Salad Sandwich
Deviled Potato Sandwiches
Greens and Things Sandwiches with Carrot Hummus
Or browse our full roundup of sandwiches and wraps

Yield: Makes 4 sandwiches

½ cup fresh basil
2 tablespoons pine nuts, toasted
2 tablespoons nutritional yeast
1 tablespoon lemon juice
⅛ teaspoon cayenne pepper
1 cup canned no-salt-added cannellini beans, drained and liquid (aquafaba) reserved
1 large yellow summer squash, thinly sliced
1 medium red onion, sliced
¼ cup sun-dried tomatoes (not oil-packed)
4 cups fresh baby spinach
8 slices whole grain bread

Instructions

For pesto, in a food processor combine the first five ingredients (through cayenne pepper). Cover and pulse until smooth, gradually adding 2 to 3 tablespoons of the reserved aquafaba to reach desired consistency. In a small bowl combine beans and half of the pesto. Mash beans with a fork until mostly smooth.
In a large skillet cook summer squash, onion, and sun-dried tomatoes over medium 3 to 4 minutes or until squash is crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in spinach just until wilted; remove from heat.
Spread remaining pesto on four slices of bread and bean mixture on other four slices. Press vegetables into bean mixture. Top with pesto-spread slices of bread.
Heat panini press to medium-high. Add a sandwich; cook 3 to 4 minutes or until bread is toasted. Serve immediately.

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Tempeh BBQ Sandwiches with Pineapple Slaw

Nancy Macklin, RDN — Mon, 01 Aug 2022 17:20:02 +0000

This saucy sandwich is the perfect dish to serve at your next plant-based BBQ. Meaty mushrooms, tempeh crumbles, and wheat berries are simmered in a smoky-sweet barbecue sauce that’s enhanced with chunks of tender tomato for the perfect sloppy Joe–style filling. A simple slaw of red cabbage, fresh pineapple, and scallions pairs perfectly with the tangy flavors to create a sandwich you’ll want to make again and again. Serve this hearty sammie alongside a hearty pasta salad or refreshing summertime soup to turn it into a full-on feast when you have guests to impress!

Yield: Makes 4 sandwiches

1 8-oz. package fresh button mushrooms, finely chopped
1 cup chopped onion
2 cloves garlic, minced
4 oz. tempeh, crumbled
1 cup cooked wheat berries
1 14.5-oz. can no-salt-added diced tomatoes, undrained
½ cup low-sugar barbecue sauce
2 cups shredded red cabbage
1 cup chopped fresh pineapple
¼ cup sliced scallions
2 tablespoons brown rice vinegar
4 100% whole wheat hamburger buns, toasted

Instructions

In a large skillet cook mushrooms, onion, and garlic over medium 5 to 8 minutes or until tender. Add tempeh and wheat berries; mix well. Stir in tomatoes and barbecue sauce. Reduce heat to low; simmer 5 to 8 minutes or until slightly thickened.
Meanwhile, for slaw, in a medium bowl toss together cabbage, pineapple, scallions, and vinegar.
Spoon mushroom mixture on bun bottoms. Top with slaw and bun tops.

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