Monday, March 25, 2013

Vegan Sloppy Joes

Update - Saturday, March 30

I prepared this dish for my family with a couple of adjustments.  Initially the dish was just a little bland.  So, I added a couple shakes of garlic salt.  That helped considerably.  The other thing is that it was just too spicy for my taste.  The next time I cook this dish I will use just 1/4 tsp. of Chipotle Chile powder.

The texture was consistent with traditional sloppy joe, and the shredded red cabbage gave it a nice crunch and freshness.

I will definitely make this dish again!

1 pound cremini mushrooms, halved
1 tablespoon extra-virgin olive oil
1 large sweet onion, diced
1 3/4 cups light beer, ginger ale or vegetable broth
Kosher salt
1/3 cup finely chopped walnuts
1 small green bell pepper, seeded and diced
Freshly ground black pepper
1/2 teaspoon chipotle chile powder
1/4 cup ketchup
3 tablespoons tomato paste
6 whole grain hamburger buns
Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional

Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.

Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.

Spoon the mixture onto each bun. Serve with toppings if desired.

The Original Recipe can be found at the food network website:

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