Go Back
–+ servings
mushroom potato butternut sandwich front view

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Brunch, Dinner, Lunch
Cuisine American, European
Servings 4
Calories 519 kcal

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
Keyword Autumnal sandwich, Sandwich, Vegan Sandwich
Tried this recipe?Let us know how it was!