Vegan Nashville Hot Mushroom Sandwiches

May 23, 2023
Who needs vegan hot chik'n when juicy portabella mushrooms can do the trick? This recipe was created by my brother and sister-in-law with unwavering support of and enthusiasm for delicious vegan food. This meal is one we frequently circle back to for our weekly family dinners. I will note, it tends to be a group effort; but it is totally worth it!
side view of vegan Nashville hot mushroom sandwich on a gray plate.

Vegan Nashville Hot Mushroom Sandwiches

Recipe Type: Hearty Entrees Sandwiches
utensils YIELDS 4 sandwiches
herb graphic for recipe card
  • 4 Portabella mushrooms (cleaned and stemmed)
  • 1 cup Vegetable Oil
  • 1 cup Flour
  • 1 cup Oat milk
  • 1 cup Panko bread crumbs
  • 1/2–3/4 lb Jicama, grated
  • 1 Jalapeño, seeded and grated
  • 2/3 cup Vegan mayo
  • 2 Tbsp Apple cider vinegar
  • To taste Salt
  • To taste Cracker black pepper
  • 1 Tbsp Brown sugar
  • 1–2 Tsp Cayenne powder
  • 1/2 Tsp Paprika
  • To taste Pickles
  • 4 Buns, toasted
        graphic for recipe card


1. First, prepare your mushrooms. Clean, stem and scoop out the “gills” from the underside. My brother says this helps to ensure an even fry/coating, but I secretly think it is simply because the gills can be cringey. So use your best judgment on this step. 😉

2. Next, heat a large deep skillet over medium high heat. Place mushrooms on heated skillet and cover for 2–3 minutes, then flip and repeat. This step just removes excess moisture, so no oil needed. Remove mushrooms from the skillet and set them aside, keeping the pan hot.

3. Add about 1 cup oil to the skillet and allow to begin heating.

4. Meanwhile, prepare three bowls. One with oat milk, one with flour and one with panko bread crumbs. It should be noted, we accidentally ran out of panko this time so we supplemented with Lays potato chips. While this alternative is vegan (and it was delicious), I don’t feel great about endorsing that. I suggest using panko.

5. Check the heat of your oil by tossing a bit of flour into it. If it immediately sizzles and floats to the top, you’re ready to go. Dredge a mushroom through the flour, then milk, then panko, then place into oil. Fry about two minutes each side, until golden brown, then remove to a plate lined with [reusable] paper towels. Repeat with all mushrooms then set aside. Leave the frying oil to cool for a bit as you need a few spoonful’s of it later.

6. Grate the jicama and jalapeño and place them in a separate bowl. Add vegan mayo, apple cider vinegar and salt and pepper to taste. Stir to combine. This is your slaw.

7. Circle back to your mushrooms. Take out about 1/4 cup of the frying oil, then add paprika, cayenne and brown sugar and stir. Use an oil brush to paint that spicy sweet goodness onto the mushrooms.

8. Toast your buns and cut your pickles, then assemble sandwiches. Bread, mushroom, slaw, pickles, bread. I did mine backwards on accident, but you get the idea. And serve with a sexy green veggie on the side for good balance.

This recipe is one of my favorite meals of all time! I hope the longer ingredient list does not deter you from trying it.

Also by R. Coker: TikTok-Inspired Spiralized Cucumber Gochugaru Salad

Get more like this—Sign up for our daily inspirational newsletter for exclusive content!


Photo: R. Coker


R. Coker
R. Coker is an animal lover, runner, writer and yogi. She is passionate about leaving the world better than she found it.


always stay inspired!