Meaty mushrooms, caramelized onions, crunchy slaw, and creamy avocados are so satisfying together in this BBQ sandwich! Black garlic is an unusual ingredient that lends a very unique and ephemeral flavor to this dish. It’s made by fermenting whole garlic bulbs for several weeks, until the flavor becomes mildly sweet, molassey, and mild.

Black Garlic BBQ Mushroom Sandwich [Vegan, Gluten-Free]



Cooking Time




For the Black Garlic BBQ Sauce:

  • 1 tablespoon coconut oil
  • 1 white onion, minced
  • 1 tablespoon black garlic paste (if you can't find black garlic, just use 3 cloves regular garlic)
  • 1 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon chipotle flakes
  • 1 1/2 cups coconut sugar
  • 3/4 cup whiskey
  • 1 cup fire-roasted tomatoes
  • 1 tablespoon tamari or soy sauce
  • 1/2 cup and 3 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • 2 teaspoons sea salt

For the Sandwich Filling:

  • 1 tablespoon coconut oil
  • 2 white onions, julienned thinly
  • 2 pints sliced mushrooms

For the Slaw:

  • 1/2 red cabbage, shredded
  • 1 cup shredded Brussels sprouts (optional)
  • Juice of 1 lemon
  • Salt and pepper, to taste

For the Sandwiches:

  • Hamburger buns (gluten-free if necessary)
  • 1 avocado, sliced


To Make the Garlic BBQ Sauce:

  1. Heat the coconut oil in a sauce pan.
  2. Add the onion and sauté until onion is translucent.
  3. Add the black garlic paste, garlic powder, smoked paprika, and chipotle flakes. Sauté gently for 2 minutes to open up the spices.
  4. Add the coconut sugar, whiskey, crushed tomato, tamari, apple cider vinegar, molasses, and sea salt.
  5. Bring to a simmer and cook for 30 minutes over very low heat.
  6. Season to taste with more salt and vinegar.

To Make the Sandwich Filling and Sandwiches:

  1. Heat the coconut oil in a large sauté pan. Add the onion and sauté for 10 minutes over low heat or longer until caramelized.
  2. Add the mushrooms and cook 5 minutes with the onions. Add as much BBQ sauce as desired to the filling.
  3. For the slaw, toss the thinly julienned cabbage and shaved Brussels sprouts with lemon juice and season with salt and pepper to taste.
  4. Toast the bread. Add some of the sandwich filling and slaw. Top with sliced avocado.


Makes about 1 quart of sauce.