This satisfying veggie sandwich is stacked high with marinated mushrooms, caramelized onions, roasted beets, goat cheese, and crisp veggies. Because who said vegetarian sandwiches had to be boring?!
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.
Key ingredients
- 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.
Serving suggestions
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
📖 Recipe
Mushroom, Beet and Goat Cheese Sandwiches
This satisfying veggie sandwich is stacked high with marinated mushrooms, caramelized onions, roasted beets, goat cheese, and crisp veggies. Because who said vegetarian sandwiches had to be boring?!
Pin Recipe
Ingredients
Marinated Mushrooms
- 2 Portobello mushrooms, sliced ½-inch thick
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari (or soy sauce)
Caramelized Onions
- 1 tablespoon butter
- 1 yellow onion, thinly sliced
- 2 teaspoons balsamic vinegar
For Assembly
- 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)
Instructions
- 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.
Notes
- 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.Â
- Meal prep idea: Make a double batch of mushrooms, beets, and caramelized onions. That way, you can quickly assemble delicious sandwiches throughout the week.Â
Nutrition
Calories: 397kcal | Carbohydrates: 48g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1067mg | Potassium: 868mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1029IU | Vitamin C: 15mg | Calcium: 152mg | Iron: 4mg
Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!
danielle m says
brianne your photography is absolutely stunning, what gorgeous shots to deliver this cosmic sandwich! i really dig those realizations when you know you can make something way more killer and tastier than going out for it, those meals are always bursting with love. this sandwich is no exception - i adore the combination of mushroom and onion (and as much goat cheese and hummus as my lunchtime stomach can stand!). super love it. xo danielle & rooting the sun
Brianne B. says
Thank you for your lovely words Danielle! It's definitely a filling sandwich - I find myself making it most often for dinner (as opposed to lunch). And might I say, your photos are stunning, so it's really a compliment coming from you!! xx - Much thanks from Anguel and I!
Molly says
This looks like one of the best veggie sandwiches! I love mushrooms 🙂
-Molly
apolloandluna.com
Brianne B. says
Thanks Molly! I'm obsessed with mushrooms too. So good:) My friend actually just let me know about some mushroom foraging classes here in Vancouver - I'm super excited to check it out. More mushroom recipes - yay!
Claudia Brick says
This looks incredible!! Goats cheese, hummus and roasted beets are some of my absolute favourite ingredients, and you really can't go wrong with all the flavour in the caramelised onions and roasted mushrooms - I am seriously impressed girl, such a heavenly sandwich! <3
Brianne B. says
Thank you, thank you! I figured I couldn't go wrong putting all my favorite ingredients in between two slices of bread - right?! Thanks so much for stopping by!
butter and brioche says
Most definitely one of the best veggie sandwiches I have seen! Seriously craving one now Xx
Brianne B. says
Thanks love!!! xx
Athletic Avocado says
Id take this incredible sandwich over a burger any day!!
Brianne B. says
We're TOTALLY on the same page! You should definitely give this one a try. I love these sandwiches so much sometimes I double the recipe so I can have another one the next day:)