Looking for a sandwich that combines the comforting flavors of fall with a touch of spice? This Autumnal Mushroom Butternut Squash Sandwich is exactly what you need. Loaded with tender butternut squash, spicy tempeh, savory mushroom-potato patties, and a creamy mustard balsamic vinaigrette.
This Mushroom Butternut Squash sandwich is hearty, vegan, and perfect for cooler days when you don’t have tomatoes or kukes anymore at the market. Whether you’re meal prepping for the week or looking for a cozy weekend lunch, this recipe brings rich, earthy flavors to every bite.
Ingredients and Substitutes for this Mushroom Butternut Squash Sandwich
This Mushroom Butternut Squash Sandwich recipe is packed with fresh, seasonal ingredients and includes several versatile components. Here’s a breakdown of each ingredient along with possible substitutes, so you can adjust to your preferences or what’s available in your pantry.
- Crimini Mushrooms: Crimini mushrooms add a rich, earthy flavor to the patties. Other mushroom varieties, like button mushrooms, shiitake, or portobello, will also work well. For an even deeper flavor, try mixing several mushroom types.
- Potatoes: Yukon Gold or Russet potatoes are ideal as they mash easily and hold together when formed into patties. You can also use sweet potatoes for a hint of sweetness and vibrant color. Just note that sweet potatoes are softer, so you may need to add a little flour or breadcrumbs if the mixture feels too sticky.
- Tempeh: Tempeh provides a meaty texture and absorbs flavors well, making it a great base for the spicy sauce. Tofu is an excellent substitute; press it well to remove excess water, then slice and marinate it as you would with tempeh. You could also try using seitan strips or a vegan “chicken” alternative if you prefer.
- Fresh Coriander (Cilantro): Coriander adds freshness to the patties. If you’re not a fan, feel free to substitute with fresh parsley or green onions for a milder flavor.
- Baguette or Bread of Choice: A fresh baguette gives this sandwich a satisfying crunch and structure. Ciabatta, sourdough, or multigrain bread are also great options, adding their own unique textures and flavors. For a gluten-free option, any sturdy gluten-free bread would work.
- Butternut Squash: Butternut squash has a naturally sweet, nutty flavor that pairs perfectly with the earthy mushrooms and spicy tempeh. You could also use sweet potatoes, acorn squash, or pumpkin for a similar taste and texture.
Sauce for Tempeh:
- Soy Sauce: Adds umami and saltiness. Tamari or coconut aminos are good gluten-free and soy-free alternatives, respectively.
- Sesame Oil: This oil has a distinct nutty flavor, adding depth to the sauce. You could also use olive oil or avocado oil if sesame oil isn’t available.
- Smoked Paprika: This spice provides a smoky undertone, which enhances the flavor of tempeh. Regular paprika or chipotle powder can be used, though the flavor will be slightly different.
- Brown Sugar: Adds a touch of sweetness to balance out the heat. Maple syrup, agave, or coconut sugar can work as alternatives.
- Sriracha (or Hot Sauce): Adds heat and spice. You can adjust the amount based on your preference or use chili garlic paste for a slightly different flavor profile.
Spices for Potato-Mushroom Patties:
- Kala Namak (Black Salt): This Indian black salt has a sulfur-like flavor, giving the patties a subtle eggy taste. It’s optional but adds a unique touch. Regular salt will work as a substitute if needed.
- Hot Red Chili Powder: Adds a bit of heat. Substitute with cayenne pepper or omit if you prefer less spice.
- Turmeric: Provides an earthy flavor and vibrant color to the patties.
- Cumin Powder: Adds a warm, nutty flavor to complement the mushrooms and potatoes.
Creamy Mustard Balsamic Vinaigrette:
- Dijon Mustard: Adds tang and a slight heat to the vinaigrette. Whole grain mustard or yellow mustard can be used for a milder flavor.
- Balsamic Vinegar: Adds sweetness and acidity. For a slightly different taste, you can use apple cider vinegar or red wine vinegar.
- Tahini: Creates a creamy texture and a subtle nutty flavor. For an alternative, try vegan mayo or plain, unsweetened Greek-style vegan yogurt.
Other Additions and Optional Components
You can always get really creative with what you want to add to this mushroom butternut squash sandwich sandwich. The following should give you some more ideas!
- Lettuce or Greens: A layer of fresh greens, like romaine, spinach, or arugula, adds crunch and a refreshing contrast to the warm sandwich ingredients.
- Sauerkraut or Pickles: Sauerkraut introduces a tangy, probiotic-rich layer to the sandwich, balancing the richer flavors. Alternatively, add thinly sliced dill pickles for a crunchy, tangy element.
- Vegan Cheese: A slice of vegan cheese melts beautifully in the warm sandwich, adding a creamy layer that pairs well with the savory and spicy flavors.
- Onion Slices: Add a few slices of red or caramelized onions for a touch of sweetness and added texture.
- Avocado Slices: For an extra creamy texture, layer a few slices of ripe avocado in your sandwich. It’s a great way to boost the healthy fats and enhance the flavor.
- Microgreens or Sprouts: For a bit of freshness, add a handful of microgreens, sprouts, or even fresh herbs like basil or parsley.
- Pumpkin Seeds or Nuts: If you want a bit of crunch, sprinkle some roasted pumpkin seeds or crushed nuts, like walnuts or pecans, inside the sandwich.
I hope you experiment with flavor, texture, and color and make your own beautiful, restaurant-worthy sandwich at home!
Other sandwiches you can enjoy from the blog:
- Vegan Egg Salad Sandwich
- Vegan Grilled Cheese Sandwich
- Vegan Tuna Sandwich
- Beans Masala Sandwich
- Tofu Masala Sandwich
- Vegan Yoghurt Toast – Spicy
Autumn Mushroom Butternut Squash Sandwich with Spicy Tempeh
This hearty Autumn Mushroom & Butternut Squash Sandwich brings together the best flavors of fall and winter! With spiced tempeh, savory mushroom-potato patties, and tender butternut squash slices, this sandwich is packed with seasonal ingredients. This vegan sandwich is easy to make and perfect for cozy lunches or dinners!
Ingredients
For the Sandwich:
- 12 crimini mushrooms or any mushrooms available, like button or shiitake
- 5 medium potatoes Yukon Gold or Russet for a creamier texture
- 1 block of tempeh or substitute with tofu for a milder taste
- 1 bunch of fresh coriander cilantro, chopped
- 1 baguette or any preferred bread sourdough, ciabatta, or multigrain work well
- 1 small butternut squash peeled and sliced into half-circles
Sauce for Tempeh:
- 1 tsp soy sauce can be substituted with tamari for gluten-free
- 1 tsp sesame oil
- 1 tsp smoked paprika
- 1/2 tsp brown sugar
- 1-2 tsp sriracha or any hot sauce, like chili garlic paste, for heat
Spices for Potato-Mushroom Patties:
- 1/2 tsp kala namak Indian black salt for a sulfurous, “eggy” flavor, optional
- 1/4 tsp hot red chili powder or cayenne for extra heat
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp oil for frying
Creamy Mustard Balsamic Vinaigrette:
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tbsp tahini for creaminess; can use vegan mayo as an alternative
- Salt and pepper to taste
- Water to thin as needed
Instructions
- Slice the butternut squash into thin half-circles. Sauté in a bit of oil over medium heat until golden and tender. Set aside.
- Slice the tempeh into thin pieces. In a bowl, mix soy sauce, sesame oil, smoked paprika, brown sugar, and sriracha. Sauté the tempeh slices in oil until golden, then pour the sauce over, allowing it to absorb. Set aside.
- In the same pan, add a little oil and sauté the mushroom slices until golden brown. Remove from heat.
- Prepare the Potato-Mushroom Patties: Boil and mash the potatoes. Add the cooked mushrooms, chopped coriander, and spices (kala namak, chili powder, turmeric, cumin). Mix well, then shape into small patties. Shallow fry in oil until golden on both sides.
- In a small bowl, whisk together Dijon mustard, balsamic vinegar, tahini, salt, and pepper. Add water to thin, if necessary.
- Assemble the Sandwich: Toast your bread if desired. Layer with lettuce, potato-mushroom patties, tempeh, butternut squash, sauerkraut (optional), and drizzle with vinaigrette. Slice in half and serve!
- Enjoy your cozy, fall-inspired sandwich that’s as comforting as it is nourishing.
Notes
- Instead of sautéing, you can bake or air-fry the butternut squash, tempeh, and potato patties for a healthier version.
- Toppings: Feel free to add lettuce, sauerkraut, or thinly sliced pickles for extra crunch and acidity. Check the Additional toppings and additions section in the blog for more ideas.
- Meal Prep! Make the components in advance and store them in airtight containers for easy sandwich assembly during the week.
Nutrition
Calories: 519kcalCarbohydrates: 104gProtein: 16gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 1443mgPotassium: 2193mgFiber: 12gSugar: 11gVitamin A: 20267IUVitamin C: 93mgCalcium: 216mgIron: 7mg
Tried this recipe?Let us know how it was!
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