Mushroom Sloppy Joe
Turnip Vegan published this recipe on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A nostalgic vegan sloppy joe made with homemade mushroom “beef” grounds, store-bought sloppy joe sauce, sautéed peppers and onions, and vegan cheese. Serve it on pretzel buns, burger buns, or any bread you prefer.
- Time
- 2 hours
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, tree nuts, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Mushroom Grounds
- 160 g
- 190 g
- 30 g
- 14 g
- 8 g
- 9 g
- 6 g
- 2 g
- 1 g
- 4 g
- 2 g
- 6 g
- 2 g
- 60 g
- 40 g
- 30 g
- 45 g
- 55 g
- 30 g
Additional Ingredients
- 30 g
Weights are estimates. Together, the ingredients weigh about 700 g before cooking, which is about 70 g per serving.
Steps
Clean the baby bella mushrooms with a brush dipped in water. Do not soak them, since they can absorb excess water.
Add the mushrooms to a food processor and pulse until finely chopped. Measure out 2 cups of chopped mushrooms for this recipe.
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.
Add the chopped mushrooms to the bowl of dry ingredients and stir to combine.
In a separate bowl, whisk together the vegan Worcestershire sauce, molasses, water, liquid aminos, and avocado oil until combined.
Pour the wet mixture into the dry ingredients. Mix, then knead with your hands for 2–3 minutes, until a cohesive dough forms.
Preheat a steamer pan so it is ready when the dough has been shaped.
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.
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.
Remove the steamed log and let it cool sufficiently to handle. Cut it into several large pieces.
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.
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.
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.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 168
- Protein
- 17 g
- Carbs
- 12 g
- Fat
- 7 g
- Fiber
- 2 g
Where the calories come from
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