I tried Sloppy Joes once in the US, and several times when made by my US mom’s friends in the past. This is my adaptation based on my recollections, together with my own twist, to bring the best out in these finger-licking, bite kicking, heavenly spiced scented Sloppy Joes. All the family love ‘em, and so will you and your friends – at least that’s what I’m hoping !!! They are crazy delicious, and should be served to every meat eater you know – one bite and you’re an addict ! Easy to make, fast, simply and a culinary instant reward ! Enjoy !
TIP : Serve with a toasted or untoasted bun, and use vegan butter if you wish. Then I also suggest tortilla chips and orange wedges to bring the best out of the flavours – yum eeeeee !!!
olive oil for frying
1 onion, very finely chopped
450g (16 oz) vegan mince (ground crumble) – I use Linda McCartney, or 1 cup pre-cooked puy lentils if you prefer
4 scallions (spring onions), chopped into ¼ inch slices
2 baby chillies, finely chopped
salt to taste
2 tsp dark brown sugar (or other of your choice)
1 Tbsp tomato ketchup
2 tsp tomato paste
1 cup finely chopped tomatoes, (or tinned is fine)
2 tsp cider vinegar
- Begin by heating your oil, and frying half the finely chopped onions until a little brown, and then add the chopped chillies, and continue to fry for a couple of minutes.
- Add in the vegan mince, and fry until it is browned (or if using lentils, be sure to leave them in for a couple of minutes, and continue to follow the instructions below).
- Add the tomato paste, and one ingredient at a time, with the last ingredient being the remaining scallions, as I used them for flavour and colour, so they are not to be overcooked.
- Allow to simmer for 20 minutes, then take off the heat. Toast and ‘butter’ your bun if you wish, and spoon in lots of the sauce. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010