These vegan Sloppy Joes with Roasted Portobello Mushrooms are a healthy alternative to everyone’s favourite childhood comfort food.
I don’t know about your childhood comfort staples but for me, it was all about Sloppy Joes. I think my love affair with sloppy joes started with my mother’s love for stress-free weeknight dinners (hello MANWICH), and only grew with the crazy cafeteria lady from Billy Madison (c’mon, I know you know that scene). But fast forward to today, and I’m still totally enamoured by Sloppy Joes.
I mean who doesn’t like the idea of tucking into a massive sloppy sandwich filled with saucy meaty sweet-savoury goodness? I’ll tell you who- my vegan and vegetarian friends.
Now, you all know I’m not strictly plant-based, but I do try to incorporate a few meatless meals into my diet every week. And if it means I can still indulge in my favourite comfort foods, then SIGN ME UP. Say hello to these AH-MAZ-ING Vegan Sloppy Joes- you’re new vegan BFF for life.
How to Make Vegan Sloppy Joes
Okay so there are a few ways we can do this. One, is to just go straight up mushrooms, but I prefer to mix mushrooms into meat so they don’t just fall apart. Or we can go the bean route, which is awesome but doesn’t really have the same texture as meat. The best substitute I’ve been able to find is Yves Veggie Cuisine Original Ground Round. I always have a pack or two on hand for throwing into quickie meals since it can be enjoyed right out of the package without any major cooking required. It’s also super low cal and packed with protein – 1/3 cup has just 60 calories with 9 grams of protein and 2 grams of fibre. It also has 90% less fat than regular ground beef, is vegan, non-GMO, cholesterol free and has no artificial preservatives, flavours or colours.
I like to beef up my portion size to make MONSTER Vegan Sloppy Joes by broiling a big Portobello mushroom cap and adding that to my Sammy. The result is a pretty substantial and filling protein and fibre rich meal that provides plant-based protein, and veggies. HELLO!
Now guys, I want to know:
What are some of your childhood favourite recipes?
Did you have sloppy joes as kids?
Would you try vegan sloppy joes as adults? (C’mon I know you want to)
Leave me a comment below lovelies and if you want to track down Yves Veggie Original Ground Round. You can find it at Loblaws, Metro, Sobeys and other stores.
Vegan Sloppy Joes
- 2 tsp extra virgin olive oil
- ½ cup onion minced
- 1 carrot finely minced
- 1 cup cremini mushrooms pulsed in a food processor to reach a ground meat consistency
- 2 cloves garlic finely minced
- 1 red bell pepper minced
- 1 jalapeno seeds and veins removed, finely minced
- 2 tbsp tomato paste
- 1/2 tbsp HP Sauce
- 1 cup tomato sauce
- 1/2 tbsp red wine vinegar
- 1/2 tbsp maple syrup
- 340 g package of Yves Veggie Cuisine Original Ground Round
- Salt and pepper to taste
Mushrooms & Assembly:
- 1 tbsp extra virgin olive oil
- 4 portobello mushrooms scrubbed clean
- 4 whole grain buns
- Heat the olive oil in a medium skillet over medium high heat. Add in the onion, and carrots, and cook until the onion and carrots has softened, about 5 minutes. Add in the mushrooms, bell pepper, jalapeno, and garlic and saute until softened, about 4 minutes.
- Stir in the tomato paste and stir until fragrant, then add in the worchestershire, tomato sauce, red wine vinegar and maple syrup. Reduce the heat to low and simmer for about 5-7 minutes. Right before serving, stir in the Yves Veggie Cuisine Original Ground Round and season with salt and pepper, to taste.
- Meanwhile, preheat the broiler. Brush the mushroom caps with olive oil and season with salt and pepper on both sides. Place the caps on a baking tray and broil until it soft, about 5-7 minutes, turning once half way through.
- When ready to serve, place the mushroom cap top side down on the bottom bun. Fill the cavity with lots of the sloppy joe mix then finish with the top bun. Enjoy!
Disclaimer: This recipe was developed in paid partnership with Yves Veggie Cuisine, however, all opinions are genuine.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.