Author Notes
These Vegan Copycat Sloppy Joes combine earthy mushrooms and lentils with roast capsicum, a battalion of spices and finely chopped spinach to create a wonderfully full-bodied, meaty, meatless burger. No cows were harmed in the making of this sloppy joe but I did confuse some carnivores. —My Goodness Kitchen
Ingredients
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200 grams
Swiss mushrooms, chopped in to small pieces
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400 milliliters
canned lentils, rinsed and drained
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20 grams
porcini mushrooms
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1/3 cup
boiling water
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200 milliliters
canned chopped tomatoes
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2
bay leaves
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2
cloves of garlic, crushed
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1/2 teaspoon
paprika
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1 teaspoon
dried oregano
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Tablespoon
tamari or soy sauce
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1 tablespoon
olive oil
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1 handful
baby spinach, finely chopped
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2
bullhorn peppers,
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6
small burger buns
Directions
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Preheat oven to 200 degrees C. Slice the peppers in half and remove the core and seeds. Slice in to ribbons, drizzle with a little oil and place on a roasting tray. Roast for 25 minutes or until soft. Remove from the oven and set aside.
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Meanwhile, pour boiling water over the dried porcini mushrooms in a bowl and set aside for 10 minutes.
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In a small pan, heat the oil and add the garlic. Cook for thirty seconds before adding the bay leaves, paprika and oregano. Cook for another thirty seconds.
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Add the chopped mushrooms and stir to coat. Cook the mushrooms for 2 minutes until they are beginning to soften.
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Add the chopped tomatoes and strain the mushroom liquid from the porcini mushrooms in to the pot. Add the soy sauce.
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Chop the now hydrated porcini mushrooms and add them to the pot too.
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Add the lentils and stir through.
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Cook the mixture for around 20 minutes or until the liquid has cooked down and the mixture resembles a beef ragu.
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Take it off the heat and stir in the chopped spinach leaves.
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To assemble the sloppy joes, lightly toast the burger buns on a griddle. Lay a few pepper ribbons on the bun base and top with a good few spoonfuls of the ragu. Top with the bun top and serve.
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