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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

Tags: Less Prep Nut-Free Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
570
FAT
20g
CARBOHYDRATES
84g
PROTEIN
14g


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INGREDIENTS

  1. 1 sweet potato, cut into 8 wedges
  2. ¼ cup all-purpose flour
  3. 1 tsp New England seasoning
  4. 8 oz oyster mushrooms, pulled apart, stems trimmed
  5. 2 pretzel buns, halved
  6. 1 garlic clove, peeled and minced
  7. ¼ cup vegan ranch dressing
  8. 1 radish, thinly sliced
  9. 2 oz dill pickles
  10. 2 oz baby arugula
  11. 2 tbsp + 2 tsp vegetable oil*
  12. Salt and 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: soy, wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
570
FAT
20g
CARBOHYDRATES
84g
PROTEIN
14g


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INSTRUCTIONS

1
Roast the sweet potato fries

Preheat the oven to 425°F. Add sweet potatoes, 2 tsp vegetable oil, and a pinch of salt to a baking sheet and toss. Roast until wedges are crisp and slightly browned, 20 to 25 minutes. (4-serving meal: use 4 tsp vegetable oil)

2
Prepare the produce

Add flour, New England seasoning, and a pinch of salt and pepper to a large plate, stir, add oyster mushrooms, and toss to coat.

3
Cook the mushrooms

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

4
Make the garlicky ranch

Place pretzel buns in the oven to toast, 2 to 4 minutes. Add garlic, ranch dressing, and ⅛ tsp pepper to a small bowl and stir to combine. (4-serving meal: use ¼ tsp pepper)

5
Serve

Add some crispy mushrooms to the bottom half of one toasted pretzel bun and top with some radish, pickles, and arugula. Drizzle with garlicky ranch. Close the sandwich, and repeat to make the remaining sandwich. Serve with sweet potato fries. Tuck in!

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