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  • Prep-time: / Ready In:
  • Makes 4 sandwiches

This saucy sandwich is the perfect dish to serve at your next plant-based BBQ. Meaty mushrooms, tempeh crumbles, and wheat berries are simmered in a smoky-sweet barbecue sauce that’s enhanced with chunks of tender tomato for the perfect sloppy Joe–style filling. A simple slaw of red cabbage, fresh pineapple, and scallions pairs perfectly with the tangy flavors to create a sandwich you’ll want to make again and again. Serve this hearty sammie alongside a hearty pasta salad or refreshing summertime soup to turn it into a full-on feast when you have guests to impress!


  • 1 8-oz. package fresh button mushrooms, finely chopped
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 4 oz. tempeh, crumbled
  • 1 cup cooked wheat berries
  • 1 14.5-oz. can no-salt-added diced tomatoes, undrained
  • ½ cup low-sugar barbecue sauce
  • 2 cups shredded red cabbage
  • 1 cup chopped fresh pineapple
  • ¼ cup sliced scallions
  • 2 tablespoons brown rice vinegar
  • 4 100% whole wheat hamburger buns, toasted


  1. In a large skillet cook mushrooms, onion, and garlic over medium 5 to 8 minutes or until tender. Add tempeh and wheat berries; mix well. Stir in tomatoes and barbecue sauce. Reduce heat to low; simmer 5 to 8 minutes or until slightly thickened.
  2. Meanwhile, for slaw, in a medium bowl toss together cabbage, pineapple, scallions, and vinegar.
  3. Spoon mushroom mixture on bun bottoms. Top with slaw and bun tops.

Comments (2)

(5 from 2 votes)
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Lydia3 months ago
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This was way better than I thought it would be. We used farro since I couldn’t find wheat berries, but otherwise I made it exactly to recipe and my husband and I both had a hard time not eating two servings a piece. Wonderful. Definitely something we’ll try again.

Patricia3 months ago
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I’ve never tried eating healthy

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Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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