Mushroom Sloppy Joe

Ingredients

• 2 cup baby bella mushrooms (About 12–14 mushrooms; clean with a brush dipped in water and finely chop in a food processor. Measure 2 cups after chopping.)
• 2 cup vital wheat gluten
• 6 tbsp nutritional yeast
• 2 tbsp flaxseed meal
• 1 tbsp chili powder
• 1 tbsp granulated garlic
• 1 tbsp dried minced onion
• 1 tsp paprika
• 1 tsp dried thyme
• 2 tsp ground cumin
• 1 tsp red pepper flakes
• 1 tsp salt
• 1 tsp black pepper
• 0.25 cup vegan Worcestershire sauce
• 2 tbsp molasses
• 2 tbsp water
• 3 tbsp liquid aminos
• 0.25 cup avocado oil (Used in the mushroom-ground mixture; use a small additional amount for sautéing if needed.)
• 0.25 green bell pepper (Chopped)
• 0.25 white onion (Chopped)
• cooking oil (A small amount, for sautéing the bell pepper and onion.)
• sloppy joe sauce (Store-bought; use enough to coat the mushroom grounds.)
• cashew cheese or vegan cheddar cheese (Melt vegan cheddar or warm store-bought cashew cheese.)
• pretzel buns, burger buns, or bread slices (For serving; use any bread you prefer.)

Steps

1. 1

   Clean the baby bella mushrooms with a brush dipped in water. Do not soak them, since they can absorb excess water.

2. 2

   Add the mushrooms to a food processor and pulse until finely chopped. Measure out 2 cups of chopped mushrooms for this recipe.

3. 3

   In a large bowl, combine the vital wheat gluten, nutritional yeast, flaxseed meal, chili powder, granulated garlic, dried minced onion, paprika, thyme, cumin, red pepper flakes, salt, and black pepper. Mix thoroughly so the seasonings are evenly distributed.

4. 4

   Add the chopped mushrooms to the bowl of dry ingredients and stir to combine.

5. 5

   In a separate bowl, whisk together the vegan Worcestershire sauce, molasses, water, liquid aminos, and avocado oil until combined.

6. 6

   Pour the wet mixture into the dry ingredients. Mix, then knead with your hands for 2–3 minutes, until a cohesive dough forms.

7. 7

   Preheat a steamer pan so it is ready when the dough has been shaped.

8. 8

   Place the dough on parchment paper and roll it into a log shape. Wrap the log in 2–3 layers of parchment paper, twisting each end as tightly as possible to seal it.

9. 9

   Place the wrapped log in the steamer. Steam for 1 hour, or until the log feels firm to the touch. Carefully flip it every 15–30 minutes for even steaming.

10. 10

    Remove the steamed log and let it cool sufficiently to handle. Cut it into several large pieces.

11. 11

    Transfer the pieces to a food processor and pulse until they have a ground, crumbly texture. Do not process continuously or the mixture may become paste-like.

12. 12

    Heat a small amount of oil in a pan over medium heat. Add the chopped green bell pepper and white onion, and cook until softened, about 4–6 minutes.

13. 13

    Add the mushroom grounds and store-bought sloppy joe sauce to the softened vegetables. Stir well and cook until the mixture is hot throughout and the sauce coats the grounds.

14. 14

    Melt the vegan cheddar cheese, or warm your favorite store-bought cashew cheese. The cashew cheese recipe from the author's Wonton Taco Cups recipe may also be used.

15. 15

    Spoon the mushroom sloppy joe mixture onto pretzel buns, burger buns, or bread slices. Top with the vegan cheese and serve immediately with plenty of napkins.

Notes

The author notes that half of the mushroom-grounds recipe is probably enough for about 4–6 sandwiches. Store leftover grounds in the refrigerator for 3–5 days or freeze for up to 30 days. The sloppy joe sauce quantity is not specified because a store-bought sauce is used to taste. Pretzel buns, other burger buns, or bread slices may be used.

Nutrition per serving

• main
• vegan
• plant-based
• dairy-free
• egg-free
• American comfort food
• sandwich
• steamed