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Crispy Mushroom Chick’n Sandwiches with Sweet Potato Fries & Garlicky Ranch
2 or 4 Serving Dinner

Crispy Mushroom Chick’n Sandwiches

with Sweet Potato Fries & Garlicky Ranch

This classic comfort dish got a vegan makeover. Oyster mushrooms, tossed in a seasoned flour coating, mimic fried chicken crispy, craggily glory. Peppery arugula and radish pair with cooling ranch dressing for the ultimate indulgence.

Tags: Soy-Free Nut-Free Less Prep
SERVINGS
PREP & COOK TIME
45 min
CALORIES
580
FAT
23g
CARBOHYDRATES
83g
PROTEIN
14g

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INGREDIENTS

  1. 1 sweet potato, cut into 8 wedges
  2. 1/4 cup all-purpose flour
  3. 1 tsp bay seasoning blend
  4. 8 oz oyster mushrooms, trimmed and torn into bite-size pieces
  5. 2 pretzel burger buns, sliced
  6. 2 garlic cloves, peeled and minced
  7. 1/4 cup vegan ranch dressing
  8. 1 radish, trimmed and thinly sliced
  9. 2 oz dill pickle chips
  10. 2 oz baby arugula
  11. 3 tbsp olive oil*
  12. Salt & pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Baking sheet, Large nonstick skillet
SERVINGS
PREP & COOK TIME
45 min
CALORIES
580
FAT
23g
CARBOHYDRATES
83g
PROTEIN
14g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the sweet potato fries

Preheat oven to 425°F. Combine sweet potato, 1 tbsp vegetable oil, and a pinch of salt on baking sheet and toss. Roast until potato is crisp and slightly browned, 20 to 25 minutes. (4-serving meal: use 2 tbsp vegetable oil)

2
Prepare the mushrooms

Meanwhile, whisk together flour, bay seasoning, and a pinch of salt and pepper in large bowl. Add mushrooms and toss to coat.

3
Cook the mushrooms

Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add breaded mushrooms in single layer and cook until lightly browned and crispy, 2 to 3 minutes per side. Transfer crispy mushrooms to paper towel-lined plate and sprinkle with salt. (4-serving meal: use ¼ cup vegetable oil) (TIP: Work in batches for the 4-serving meal, adding more oil as needed.)

4
Toast the buns and make the garlicky ranch

Place buns directly on oven rack, cut side up, and toast until golden brown, 1 to 2 minutes. Stir together garlic, ranch, and a pinch of pepper in small bowl.

5
Serve

Place bottom half of each bun on plate. Top with crispy mushrooms, radish, pickles, and arugula. Drizzle with garlicky ranch and close sandwiches. Serve with sweet potato fries. Tuck in!

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