Vegan Sloppy Joes with Roasted Portobello Mushroom
This vegan Sloppy Joe recipe with Roasted Portobello Mushrooms is a healthy alternative to everyone’s favourite childhood comfort food.
Servings 4 people
Calories 368kcal
Ingredients
- 2 tsp extra virgin olive oil
- ½ cup onion minced
- 1 carrot finely minced
- 1 cup cremini mushrooms
- 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 veggie ground "meat"
- Salt and pepper to taste
Mushrooms & Assembly:
- 1 tbsp extra virgin olive oil
- 4 portobello mushrooms scrubbed clean
- 4 whole grain buns
Instructions
- Pulse cremini mushrooms in a food processor to reach a ground meat consistency.
- 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 HP sauce, 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 veggie meat 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!
Video
Nutrition
Calories: 368kcal | Carbohydrates: 44g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1007mg | Potassium: 1067mg | Fiber: 10g | Sugar: 15g | Vitamin A: 3905IU | Vitamin C: 51mg | Calcium: 78mg | Iron: 8mg