Crispy Onion Mushroom Carrot Slaw Sub

February 14, 2022
Move aside, hot dogs—artisanal vegan sandwiches are king. With backyard barbeques and grilling season just around the corner, these crispy onion mushroom carrot slaw subs are a great spring and summer cookout favorite as a meat-free alternative.

Filled with creamy, umami flavor, this crispy onion mushroom carrot slaw sub is sure to be a crowd pleaser, and easy to make in batch for both small and large gatherings.

Serve up on a warm spring or summer day, and savor each delicious bite.
two hot dog buns with carrot mushroom slaw on a white plate

Crispy Onion Mushroom Carrot Slaw Sub

Recipe Type: Hearty Entrees Sandwiches
utensils YIELDS 4–6 servings
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  • 1 T garlic
  • 1/2 cup cashews
  • ½ cup water
  • 1 onion
  • 3 cups baby bellas
  • 2 tsp salt
  • ¼ tsp pepper
  • 1 T soy sauce
  • 1 T lemon juice
  • 1 tsp nutritional yeast
  • 1 tsp miso
  • 1.5 cups carrots
  • 4-6 hot dog bun
  • (To Taste) crispy onion
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1. Soak cashews for 1 hour or overnight in ½ cup water.

2. Fry garlic in olive oil for 2–3 minutes.

3. Blend water and cashews together, and then strain through strainer or nut bag (nut bag works best). 

4. Finely dice onion into small cubes.

5. Incorporate onions into garlic with 2 tsp of salt and ¼ tsp pepper.

6. Stir occasionally for 3–5 minutes, or until golden brown.

7. Add 3 cups of baby bellas and stir for 3–5 minutes, or until tender.

8. Add in soy sauce, lemon juice, nutritional yeast, miso, and 3 T of strained cashew cream.

9. Simmer until sauce reduces (3–5 minutes).

10. Toast hot dog buns in Air Fryer or toaster oven until crispy.

11. Add in 1.5 carrots and cook for 3–5 minutes, or until just slightly wilted with a slight crunch.

12. Serve in hot dog buns with fried crispy onions sprinkled on top to taste.

Also by Dana: Easy Vegan Buffalo Chicken Dip

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Photo: Dana Drosdick

Dana Drosdick
Dana is a marketer living in Saratoga Springs, NY with a passion for all things related to stewardship, faith, wellness, and personal enrichment. Her work has been featured in various Chicken Soup for the Soul anthologies, The Odyssey Online, and The Banner Magazine. Follow her at @danadrosdick on Instagram for foodie trends, her latest book recommendations, and far too many photos of clementines.


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