Portobello mushroom sloppy joe 😎

Ingredients:

• 4 large Portobello mushrooms, cleaned and chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, grated
• 1 can (15 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Olive oil for cooking
• Hamburger buns or your choice of bread

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.
2. Add diced red bell pepper and grated carrot to the skillet. Cook for a few more minutes until the vegetables are tender.
3. Add the chopped Portobello mushrooms to the skillet. Cook until the mushrooms release their moisture and become tender.
4. In a bowl, mix together crushed tomatoes, tomato paste, soy sauce, maple syrup, chili powder, smoked paprika, cumin, salt, and pepper. Pour the mixture into the skillet with the mushrooms and vegetables. Stir well to combine.
5. Simmer the mixture over medium-low heat for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
6. Taste and adjust seasonings as needed. If you prefer a sweeter flavor, you can add more maple syrup or agave.
7. Toast your hamburger buns or preferred bread.
8. Spoon the Portobello mushroom mixture onto the buns and serve your vegan sloppy joes with your favorite toppings, such as vegan coleslaw or avocado.

Enjoy your vegan Portobello mushroom sloppy joes!