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Posts Tagged ‘Sloppy Joes’

Sloppy Joes

Let me start by saying… these ain’t your mama’s manwiches and you’ll never use jarred, canned, or packaged sloppy joe mix again. These are hearty, rich, and full of flavor.

Since my husband and I became pescetarians I haven’t even thought about making sloppy joes, but when I saw Beyond Meat crumbles in the grocery store, I thought I’d make a vegetarian version of one of my favorite sandwiches.

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Now, all you meat eaters, don’t roll your eyes. This product tastes great and has spot-on, meat-like texture; I wouldn’t have posted this recipe if it had been anything less than great. I’ve used crumbles before that disintegrated in my spaghetti sauce, but these didn’t.

If you want to use ground beef or turkey, just brown the meat, and add it to the recipe at the time I add the crumbles.

Okay, let’s get these Joes going.

First, dice one medium/large onion and one bell pepper.

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Sauté them in a large pan on medium heat for 10 minutes.

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Now, add  3 cloves of chopped garlic and one 12 oz. can of tomato paste. Stir it in with the onions and peppers and let cook for a few minutes.

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Now, time to add lots of stuff:

Tomato Purée

Worcestershire 

Salt

Pepper

Onion Powder

Montreal Steak Seasoning

Paprika

Brown Sugar

Ketchup

Mustard

Apple Cider Vinegar

Stir it all together and let simmer for 10-15 minutes on medium-low heat.

When you read the amounts in the ingredient list, know they are an approximate amount. After letting it simmer, be sure to taste and add more of any ingredient you want. Everyone’s tastebuds are different, so play around with what works for you.

Time to add the crumbles (or browned meat).

I put it in frozen, so it took about 15 minutes to get it warmed through. If you’re using browned ground beef, it won’t take that long at all.

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While it simmers, toast your buns. This is a must! Toasted buns hold the sloppy joes better than non-toasted bun. Plus, the butter on the buns add another flavor level.

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After letting the sauce cook down, taste it again, and do any last minute seasoning you may like.

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Once you have it where you want it, put it on the toasted buns, and dig in!

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Oh my goodness! It’s so messy, but so delicious!

What you’ll need:

1 tablespoon olive oil

1 large onion

1 green bell pepper

3 cloves chopped garlic

1 – 12 ounce can tomato paste

1 – 20 ounce tomato puree

3 tablespoons worcestershire sauce

2 tablespoons onion powder

2 tablespoons garlic powder

2 teaspoons paprika

1 tablespoon Montreal Steak Seasoning

1/4 cup brown sugar

1 cup ketchup

1 tablespoon yellow mustard

3 tablespoons apple cider vinegar

2 teaspoons salt

2 teaspoons pepper

1 bag Beyond Meat (or any brand) meat crumbles or 1 pound browned meat

Toasted Buns

Directions:

Dice the onion and one bell pepper and sauté them in olive oil in a large pan on medium heat for 10 minutes.

Add  3 cloves of chopped garlic and one 12 oz. can of tomato paste. Stir it in with the onions and peppers and let cook for a few minutes.

Add: Tomato Purée, Worcestershire, Salt, Pepper, Onion Powder, Montreal Steak Seasoning, Paprika, Brown Sugar, Ketchup, Mustard, and Apple Cider Vinegar. Stir it all together and let it simmer for 10-15 minutes. Then add the crumbles 0r browned meat. Let it all warm through.

While it simmers, toast your buns. This is a must! Toasted buns hold the sloppy joes better than non-toasted bun. Plus, the butter on the buns add another flavor level.

After letting the sauce cook down, taste it again, and do any last minute seasoning you may like.

Once you have it where you want it, put it on the toasted buns.

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