Tuesday, 2 October 2012

Sloppy Joes

An classic of American cuisine, the Sloppy Joe is not a Sloppy Joe if your hands stay clean. This recipe is simple and yummy. I prefer to use the softest, junkiest buns I can find. Serves 4-6


  • 1 can of Sanitarium nutmeat (or equiv. TVP)
  • 1/2 cup brown onion, diced
  • 1/2 cup green capsicum, diced
  • 1/4 cup liquid vegetable stock
  • 1.5 tbsp white vinegar
  • 2 tsp. agave nectar (or 1 tbsp dry sweetener)
  • 1/2 cup ketchup
  • 400g can of diced tomatoes 
  • 5-10 drops of liquid smoke (can probably sub smoked paprika)
  • 1 tbsp vegan worcestershire sauce
  • 1/2 tsp salt
  • 2 cloves garlic, finely diced
  • few pinches of pepper
  • cooking oil, as needed

Heat some oil in a large frypan. Food process (or hand-smush) the nutmeat until mince-like. Fry the nutmeat in the pan with the oil for a good 10-15 minutes, stirring occasionally, until the nutmeat has reached your desired level of brown.

Push the nutmeat to the outer edges of the pan, heat a bit more oil, then cook the garlic, onion and capsicum in the oil for about 5 minutes, until soft. Combine everything in the pan and cook for another 5 minutes. 

Add the rest of the ingredients and combine. Simmer for about 10 minutes, adding water if needed to reach the consistency of a very thick pasta sauce. Taste, then add extra bits of ingredients as necessary (I found I wanted more vinegar and liquid smoke) and cook for another 10 minutes.

Serve on toasted or soft burger buns spread with vegan mayo, side of fries and coleslaw or pickles.



1 comment:

  1. These look yummy - I am pleased to see you are doing vegan mofo again!