When it comes to sandwiches, the magic is usually in the fillings. These delicious veggie sandwiches are loaded with balsamic mushrooms, caramelized onions, roasted beets, fresh veggies, goat cheese, and protein-rich hummus (or Creamy White Bean Spread). The fillings tick all the boxes: savory, salty, creamy, tangy, and crisp. So if you love tasty and satisfying vegetarian sandwiches, look no further!
While there are a few components involved, they can be easily prepped in advance. We often make a double batch of fillings so that we can make hearty sandwiches throughout the work week. Or, you can meal prep extra caramelized onions, beets, and white bean spread (or hummus) to use for other meals. Either way, you won't regret it.
- Portobello Mushrooms: Thick slices of portobello mushrooms make for a "meaty" filling. The mushrooms are quickly marinated in tamari and balsamic for flavor.
- Caramelized Onions: It's hard to resist onions that have been cooked in a dab of butter. Caramelized onions are savory and slightly sweet—they really make this sandwich feel special! Do yourself a favor and make a double batch so you can enjoy caramelized onion goodness throughout the week.
- Roasted Beets: When beets are roasted in the oven, they become juicy and slightly sweet. We usually roast extra beets to meal prep for the week. You can use extra roasted beets in salads (such as this Roasted Beet Salad with Labneh) and grain bowls.
- Goat Cheese: Beets and goat cheese are a match made in heaven. Creamy goat cheese makes for a soft, tangy spread. If you're avoiding dairy, you could use vegan mayo or double up on the white bean spread (or hummus).
- Creamy White Bean Spread: We usually try to sneak some extra protein into veggie sandwiches, so this white bean spread works perfectly! You could use hummus instead if you prefer.
- Fresh veggies: Crisp lettuce and ripe tomatoes add freshness to this umami-rich sandwich. You can swap out the lettuce and tomatoes with other fresh veggies if you prefer. Sliced cucumber and bell peppers would be tasty too!
- Bread: It's not a sandwich without sliced bread! Use your favorite bread here. We usually use a whole grain sourdough bread—and toast the sandwich in the pan to warm it up.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Here are some sides that pair well with these mushroom, beet, and goat cheese sandwiches:
- Parsnip Shoestring Fries
- Spiced Sweet Potato Fries
- Vegan Caesar Salad
- Pea and Pesto Spinach Salad
- Rainbow Slaw
- Fresh sliced veggies (such as cucumbers, carrots, bell peppers)
- Potato chips
Mushroom, Beet and Goat Cheese Sandwiches
- 2 Portobello mushrooms, sliced ½-inch thick
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon butter
- 1 yellow onion, thinly sliced
- 2 teaspoons balsamic vinegar
- 4 slices bread (gluten free, if needed)
- 3 tablespoons Creamy White Bean Dip (or hummus)
- 3 tablespoons soft goat cheese
- 2 small roasted beets, sliced (or 1 large, see note 1)
- 2 leaves lettuce
- 1 tomato, sliced
- Softened butter (for brushing)
- Marinate Mushrooms: Add the sliced mushrooms to a medium bowl. Pour balsamic vinegar and tamari over top. Toss to coat. Set aside.
- Caramelize Onions: Meanwhile, melt butter in a skillet over medium heat. Add onions and cook, stirring frequently, until soft and golden brown, 20 to 25 minutes. If the onions start to stick while cooking, add a splash or two of water. Pour in the balsamic vinegar and cook until the liquid is absorbed into the onions, about 2 minutes. Remove onions from pan and set aside.
- Cook mushrooms: Return the skillet to medium-high heat. Scatter in the mushrooms and the marinade. Sauté the mushrooms until soft, 3 to 5 minutes(if the mushrooms start to stick, add a bit of oil).
- Assemble: For each sandwich, spread the white bean dip and goat cheese on the inside pieces of bread. Layer the beets, lettuce, tomatoes, mushrooms, and caramelized onions. Brush a bit of butter on the exterior of the sandwich (both sides) and place in the skillet over low heat. Cook on both sides until golden brown, about 2 minutes per side.
- Roasting beets: Wrap the trimmed beet in foil. Bake at 400°F (200°C) until fork-tender, about 45 minutes. Once cool enough to handle, peel and use as directed. Cooked beets can be refrigerated for 3 to 4 days.
- Meal prep idea: Make a double batch of mushrooms, beets, and caramelized onions. That way, you can quickly assemble delicious sandwiches throughout the week.