Vegan Mushroom Sloppy Joes

A toasty, flavorful Vegan Sloppy Joe made with a combination of mushrooms. This is a sandwich vegans and non vegans will love!
3.5 from 2 votes
Print Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine American, glutenfree, vegan, vegetarian
Servings 4 servings


  • 1 8 ounce container baby bella mushrooms, finely chopped
  • 3 ounce portabella mushroo* (1 cap), finely chopped
  • 2-3 ounces oyster mushrooms* (1/2 cup), finely chopped
  • 1 tablespoon oil
  • 1/2 yellow onion, chopped
  • 2 garlic cloves. minced
  • 1/4 cup red wine
  • 2 tablespoon tomato paste
  • 1 tablespoon worcestershire sauce
  • 1 cup vegetable broth (or beef broth for non vegan)
  • 1/4 teaspoon fresh thyme, chopped
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground pepper
  • 4 ounces goat cheese (optional for non vegan)
  • 2 tablespoons fresh herbs, chopped
  • 1 cup arugula
  • 1/4 cup red onion, thinly sliced*
  • 4 ciabatta buns


  • Finely chop all of the mushrooms.
  • Heat a large skillet over medium high heat. Add in the oil then the onions. Sauté for 2-3 minutes then add in the garlic and cook an additional 30 seconds. Add in all of the mushrooms and cook for 3 minutes or until starting to brown and stick to the pan. Add in the wine and use a wooden spoon to scrape up and brown pieces from the pan or any mushrooms that are sticking. Once the wine is almost all evaporated add the tomato paste and worcestershire sauce. Stir to coat the mushrooms. Add in the broth and seasonings and turn the heat to a low simmer. Let this all cook down for 10-15 minutes, or until the broth is almost all absorbed.
  • Meanwhile, prep the toppings. If you're doing a non-vegan version, mix the goat cheese with the chopped fresh herbs (you may need to add about a tablespoon or so of water or milk if the goat cheese is dry). I like to use any combo of the following herbs (thyme, rosemary, oregano, sage). Set out arugula and red onions and toast the bread (5-8 minutes in a 325 degree oven). You can spread the goat cheese mixture over the sliced bread before toasting for an extra creamy and toasty sandwich.
  • Build the sandwiches by layering the mushrooms on the bottom slice of the bun then add arugula, red onion, and a smear of goat cheese on the top slice.


If you can't fine portabella mushrooms or oyster mushrooms try using other available mushrooms or you can double the amount of baby bella mushrooms. I like to use quick pickled red onions for this sandwich if I have a little extra time.
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