Vegan Sloppy Joes
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Servings: 4 people
Ingredients:
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
Instructions:
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 halfway 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!
From abbeyskitchen.com