I remember my mom making “Manwich” Sloppy Joes when I was a kid. We used to beg for her to make the pre-made, preservative filled sauce from a can mixed with ground beef. We were also guilty of loving spaghettis and other processed foods I now cringe at the thought of. Yuck! Fortunately, over time, and with a little knowledge and creativity, I learned cooking homemade meals was both healthier and safer for my family. I am sure if our parents knew what we know today, they wouldn’t have fed us the garbage they made for us.
My version of sloppy Joes caters to both adults and children. The combination of flavors is what makes it so wonderful. Loaded with a lot of vegetables, this sandwich fools the average carnivore. In fact, I served this at a party once and no one realized the “meat,” was mushrooms.
I used Annie’s Worcestershire Sauce, but any vegan Worcestershire will work. The combination of the pure maple syrup and the tanginess of the Worcestershire works with the garlic and tomato paste to create a beautiful sauce. I like to add a diced jalapeño for a hint of spice which works well with the chili powder.
Although I have fond “Manwich” memories, these sloppy joes are hearty and tasty. If you are struggling to make vegan dishes your while family enjoys, give this one a try. My kids love it, and I never have enough left to freeze of later.
I also served bake cajun sweet, purple and regular baked curly fries. I couldn’t resist the beautiful colors.
For gluten-free, opt for a gluten-free bun.Print
Adult Sloppy Joes aren’t so sloppy, but they are truly delicious. These Sloppy Joes are homemade, low-fat, and kid approved. You can make them ahead of time and heat them up later, or they also freeze well.
- 16 small, diced baby portobello mushrooms
- 1 can organic, drained Black Beans
- 1 cup, diced White Onion
- 2 cloves, minced Garlic
- 2 small, diced Red Pepper
- 3 Celery Stalks, diced
- 1 diced Jalapeno
- 1 Tablespoon Red Wine Vinegar
- 2 Tablespoon Pure Maple Syrup
- 1 Tablespoon Chili Powder
- 1 Tablespoon Vegan Worcestershire Sauce
- 2 Tablespoons Organic Tomato Paste
- 1 Tablespoon Morteray Steak Seasoning
- Sauté garlic and onion in a large skillet until translucent.
- Add red pepper, jalapeño and celery; cook for approximately 3 more minutes.
- Add mushrooms, and cook until brown and liquid dissipates.
- Add all remaining ingredients: black beans, red wine vinegar, maple syrup, chili powder,
- Worcestershire sauce, and tomato paste.
- Let simmer.
- As ingredients simmer, the consistency will thicken.
- If you make ahead, place a top on the pan and place n the refrigerator.
- Re-heat when ready to serve