To be honest Sloppy Joes never appealed to me — simply because they are messy. Filling oozing out of the bun. Sauce-marked napkins. Just not my wheelhouse….until now.
With Vegan Rhapsody I’m trying to explore classic dishes and family favourites, but also go outside my “comfort zone” and try new things. In today’s post we bring you our Classic Sloppy Joe recipe — messy indeed, but savoury. We use Cauli Crumble (a great new product from BC-based Big Mountain Foods) as our simulated ground round, but this could be substituted to achieve the same result.
Our focus with this recipe was developing the perfect Sloppy Joe filling so we don’t have any fancy toppings here, but next time I put these together I would try some sizzling caramelized onions and vegan cheddar cheese. Don’t overlook the bun — it also has to be just right. I recommend a fresh, pillowy-style bun that’s crusty on the outside and moist on the inside for best results.
Slice fresh burger buns in half.
1 onion, halved (100g)
3 garlic cloves, peeled
1 sweet pepper, halved (100g)
Olive oil (30g)
1 Package Simulated Ground Round (see Product Recommendations below)
Olive oil (10g)
Pinch of Himalayan pink salt
3/4 cup strained tomato sauce
1/2 cup vegetable broth (see Product Recommendations below)
1 Tbsp + 2 tsp coconut sugar
1 Tbsp vegan Worcestershire sauce
1 Tbsp vinegar (I used balsamic vinegar, but red wine could be used as well)
1 tsp chili powder
1/2 tsp ground mustard
Generous amount of fresh parsley (to your liking)
1/Add onion and garlic cloves to your Thermomix mixing bowl. Chop 5 sec/Speed 7.
Using a spatula, scrape down the sides of the bowl.
2/Add sweet pepper to the TM bowl. Chop 5 sec/Speed 7.
3/Add oil. Sauté 3 mins/120C/Speed 1. Once again, use the spatula to scrape down the sides of the bowl.
4/Add CauliCrumble, oil and pinch of salt to the TM bowl. Cook 5 mins/100C/Speed 2. Scrape down the sides of the bowl.
Note: During this step, place the simmering basket (vs measuring cup) on top of the lid to prevent splatter.
5/Add next batch of ingredients (tomato sauce through parsley). Using a wooden spoon, give the mixture a brief stir. Cook 10 mins/100C/Speed 1. Serve in buns.
*While on the topic of delicious sandwiches you must try our Pesto-Berry Drizzled Panino.*
*Veggie Ground Cauli Crumble (340g) or Yves Veggie Cuisine® Ground Round
Note: I used CauliCrumble in our test kitchen~
*HarvestSun® Vegetable Bouillon Powder
Note: Dissolve 1 tsp vegetable bouillon powder in 1/2 cup boiling water~
*The Wizard’s®Gluten-Free Vegan Worcestershire sauce
Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.