Ingredients:
For the Sloppy Joe Filling:
- 4 large Portobello mushrooms, cleaned and diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, grated or finely diced (optional)
- 1 can (15 oz) crushed tomatoes (or tomato sauce)
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup (or agave syrup)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional, for spice)
- Salt and pepper, to taste
- 1/4 cup vegetable broth or water (for adjusting consistency)
For Serving:
- 4 whole wheat or regular burger buns
- Fresh parsley or cilantro, chopped (optional, for garnish)
- Pickles, for topping (optional)
Instructions:
1. Prepare the Mushroom Filling:
- Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and dice the caps into small pieces, similar to ground meat.
2. Sauté the Vegetables:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened and slightly browned.
- Add the minced garlic, diced bell pepper, and grated carrot (if using). Cook for another 2-3 minutes, until the veggies are softened.
3. Cook the Mushrooms:
- Add the diced Portobello mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
4. Add the Sauce:
- Stir in the crushed tomatoes, tomato paste, maple syrup, apple cider vinegar, smoked paprika, cumin, chili powder (if using), salt, and pepper. Mix well to combine.
- Add the vegetable broth (or water) to achieve your desired consistency. Simmer the mixture for 10-15 minutes over low heat, stirring occasionally, until the sauce thickens and the flavors meld together.
5. Toast the Buns:
- While the filling is cooking, toast the burger buns lightly in a toaster or on a skillet to give them a crispy texture. You can spread a little vegan butter on the buns for extra flavor before toasting.
6. Assemble the Sloppy Joes:
- Spoon the mushroom filling generously onto the bottom half of each toasted bun. Top with fresh parsley or cilantro and a couple of pickle slices, if desired.
7. Serve:
- Place the top halves of the buns on top of the filling and serve immediately. Enjoy your hearty, flavorful Portobello Mushroom Sloppy Joes!
Tips:
- Customize the heat: Add more chili powder or hot sauce if you like your Sloppy Joes spicier.
- For extra texture: You can add cooked lentils, quinoa, or walnuts to the mushroom mixture for added texture and protein.
- Make ahead: The sloppy joe filling can be made in advance and stored in the fridge for 3-4 days. Reheat it in a pan or microwave before serving.
This Portobello Mushroom Sloppy Joe is a savory, satisfying vegan meal that’s both comforting and full of flavor. The mushrooms take on the richness of the sauce, making it a great alternative to the classic version!
